TAHINI CHOCOLATE CHIP COOKIES RECIPE
Soft, chewy, nutty and just enough sweet! That's the story of these addictive tahini chocolate chip cookies. Rich tahini paste eliminates the use of butter, while adding a subtle nutty flavor that takes chocolate chip cookies to a whole new level of delicious.
Provided by Suzy Karadsheh
Categories Dessert
Time 23m
Number Of Ingredients 10
Steps:
- Heat the oven to 375 degrees F and position a rack in the middle. Line two large baking sheets with parchment.
- In a large mixing bowl, combine the tahini, sugar, and brown sugar. Mix with a wooden spoon for a couple of minutes until well combined (the mixture will be crumbly).
- Add the eggs, 3 tablespoons cold water, and the vanilla extract. Mix for another 2 minutes until well-incorporated (the mixture should be smooth and fudgy).
- Stir in the salt, baking soda, and ground cinnamon. Add the flour and mix until combined. Add the chocolate chips and stir until well combined.
- Scoop heaping 1 tablespoons of the dough and arrange them 2 inches apart on the prepared sheet pans. Wet the back of a spoon and use it to lightly flatten the tops of the cookie dough portions (you're looking for the dough to be about ½ inch in thickness give or take).
- Bake on the middle rack for about 8 to 11 minutes, depending on how soft or crunchy you like your cookies. If you like your cookies on the softer side, pull them out sometime around the 8 or 9 minutes and let them cool on the sheet pan for a few minutes before transferring them to a wire rack Let the cookies cool completely on the baking sheets.
- Dust with more ground cinnamon before serving (optional).
Nutrition Facts : ServingSize 1 Cookie, Calories 188.7 kcal, Carbohydrate 26.2 g, Protein 3.8 g, Fat 8 g, SaturatedFat 4 g, TransFat 0.1 g, Cholesterol 13.8 mg, Sodium 177.2 mg, Fiber 1.1 g, Sugar 14 g
TAHINI CHOCOLATE CHIP COOKIE DOUGH BANANA NICE CREAM
A coworker who is very dear to me introduced me to two of her favorite things: the nice cream trend (frozen fruit puréed with some other elements to resemble the texture of ice cream) and tahini chocolate chip cookies. My favorite ice cream flavor is peanut butter cookie dough with a chocolate base, so I thought I would transform it to honor her. Since peanut butter is a peanut paste and tahini is a sesame paste, the swap is a no-brainer, and the bananas provide the sweetness that a good chocolate ice cream requires.
Provided by Food Network Kitchen
Categories dessert
Time 5h25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the cookie dough: Process the yogurt, tahini and vanilla in a food processor until combined. Add the brown sugar and process until combined, scraping the sides with a rubber spatula as needed.
- Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a small bowl, then whisk in the salt (see Cook's Note). Add the mixture to the food processor and pulse until just combined, scraping the sides with a rubber spatula as needed, about 6 pulses. Add the chocolate chips and pulse until they are incorporated, about 5 pulses. Transfer to a small bowl.
- Roll the dough into 1/4 teaspoon cookie dough balls (about 60 dough balls), lightly flouring your hands if the dough is too sticky. Refrigerate until ready to use.
- For the nice cream base: Put the bananas, cocoa powder, 2 tablespoons tahini and salt in a food processor and process until smooth. Taste and add up to 1 tablespoon more tahini and season with more salt if necessary. Transfer to a large bowl and stir in the cookie dough balls. Transfer to an airtight container and freeze for at least 5 hours, stirring every 1 hour 30 minutes to distribute the cookie dough evenly.
TAHINI-CHOCOLATE CHIP COOKIES
With crispy edges, a chewy center, and the addition of tahini these cookies have a subtle nutty flavor. Add chopped nuts for that extra crunch.
Provided by Yoly
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 8h30m
Yield 48
Number Of Ingredients 12
Steps:
- Cream butter, brown sugar, and white sugar in a bowl until fluffy. Beat in tahini. Add eggs and vanilla extract and continue to beat an additional 3 to 5 minutes.
- Mix flour, salt, baking powder, and baking soda in a separate bowl. Add flour mixture to butter mixture and beat until just combined. Add chocolate chips and nuts. Cover and refrigerate dough overnight.
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Scoop out cookies into 1-inch balls using a cookie scoop and place on the prepared baking sheet.
- Bake in the preheated oven until edges start to brown lightly, 12 to 15 minutes.
Nutrition Facts : Calories 104.7 calories, Carbohydrate 10.9 g, Cholesterol 12.8 mg, Fat 6.7 g, Fiber 0.8 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 63.2 mg, Sugar 7.4 g
DOUBLE-CHOCOLATE BANANA NICE CREAM
I love all forms of ice cream. Unfortunately I can't eat it every day, so I love to whip up a healthier version. My nephew definitely shares my sweet tooth, so this one's for him. He loves bananas so I wanted to show him how creamy and sweet they can be without any dairy or added sugar!
Provided by Jackie Rothong
Time 8h15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine the frozen bananas, cocoa powder, almond butter and coconut milk in a high-speed blender. Blend on high speed; use the tamper to push down on the ingredients so they blend evenly. Blend until the mixture is smooth and creamy, about 1 minute. Stop the blender, add the chocolate chips and salt. Blend again until combined.
- Serve immediately, while it's soft like soft-serve ice cream, or transfer it to a freezer-safe container and freeze until firmer and easy to scoop, about 2 hours. Can be frozen up to 1 month.
SALTED TAHINI CHOCOLATE CHIP COOKIES
When the chef Danielle Oron was growing up in the New Jersey suburbs, she knew that her Israeli family's habits of dousing vanilla ice cream with tahini and spreading halvah on toast would be considered odd. Sesame has long been shunned in American desserts, but its addition to a confection can add a nutty, salty undertone, and sesame desserts are now popping up all over the place. These chocolate chip cookies, developed by Ms. Oron, are a great place to start for the home baker seeking more sesame. Rich, savory and sweet, they are one of the rare variations that are just as good as the original.
Provided by Julia Moskin
Categories snack, cookies and bars, dessert
Time 45m
Yield 12 to 18 cookies
Number Of Ingredients 12
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter, tahini and sugar at medium speed until light and fluffy, about 5 minutes. Add egg, egg yolk and vanilla and continue mixing at medium speed for another 5 minutes.
- Sift flour, baking soda, baking powder and kosher salt into a large bowl and mix with a fork. Add flour mixture to butter mixture at low speed until just combined. Use a rubber spatula to fold in chocolate chips. Dough will be soft, not stiff. Refrigerate at least 12 hours; this ensures tender cookies.
- When ready to bake, heat oven to 325 degrees and line a baking sheet with parchment paper or nonstick baking mat. Use a large ice cream scoop or spoon to form dough into 12 to 18 balls.
- Place the cookies on the baking sheet at least 3 inches apart to allow them to spread. Bake 13 to 16 minutes until just golden brown around the edges but still pale in the middle to make thick, soft cookies. As cookies come out of the oven, sprinkle sparsely with salt. Let cool at least 20 minutes on a rack.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 6 grams, Carbohydrate 40 grams, Fat 15 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 157 milligrams, Sugar 23 grams, TransFat 0 grams
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