“I wanted a way to introduce tahini in desserts to the American palate,” Danielle Oron told me. “I figured that the best way to do that is to make a peanut butter chocolate chip cookie, but to replace the peanut butter with tahini.” This is a cookie you can set out at a party that will give everyone something to talk about. It’s also one that you can bundle up and give with intention. Or just bake them off from the freezer one at a time for midnight snacks.
Adapted slightly from Modern Israeli Cooking via the New York Times. —Genius Recipes
/1 stick (113 grams) room temperature unsalted butter
(120 milliliters) tahini, well stirred
(200 grams) granulated sugar
plus 2 tablespoons (150 grams) all-purpose flour
1 3/4 cups
(230 grams) Valrhona discs (64% cocoa) or other good quality chocolate chips or chunks
or so flaky salt, like Maldon or fleur de sel
In This Recipe
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, tahini, and sugar together on medium speed until light in color and fluffy, about 5 minutes.
Add the egg, egg yolk, and vanilla extract and continue mixing on medium speed for another 5 minutes.
Sift the flour, baking soda, baking powder, and salt into a large bowl and combine. Add the flour mixture to the butter mixture and mix on low until just combined.
Add the chocolate and mix it in by hand with a rubber spatula.
Line a baking sheet with parchment paper. Using a 2 ounce (60ml)-capacity ice cream disher (scoop with release), scoop out 12 dough balls and place them on the baking sheet. Wrap the baking sheet with plastic wrap and place it in the freezer for 12 hours. This will allow the glutens in the flour to relax and will give you a tender soft cookie (Editor’s note: I liked them baked straightaway, too!)
At this point you can bake 1 or bake all 12. Keep the cookie dough balls in zip-top bags in the freezer for up to 6 months.
When ready to bake, heat the oven to 325° F and line a baking sheet with parchment or silicone mat. Space the cookie dough balls at least 3 inches apart to allow for them to spread. Bake for 13 to 16 minutes until just golden brown around the edges. They will still look fairly unbaked in the middle, which is perfect. Sprinkle each with Maldon salt when they come out of the oven.
Allow to cool 20 minutes on baking sheet or cooling rack.
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