New-Fashioned Chocolate Chip Cookies With All Tahini and No Butter
These newfangled chocolate chip cookies use tahini instead of butter. Yep! Like, 8 ounces of tahini instead of 8 ounces of butter. I learned this method from Lisa Mendelson, one of the owners of Seed & Mill, a tahini and halva shop in New York City. You can thank her later. I started with Dorie Greenspan's Classic Best Chocolate Chip Cookies and adjusted from there.
These newfangled chocolate chip cookies use tahini instead of butter. Yep! Like, 8 ounces of tahini instead of 8 ounces of butter. I learned this method from Lisa Mendelson, one of the owners of Seed & Mill, a tahini and halva shop in New York City. You can thank her later. I started with Dorie Greenspan's Classic Best Chocolate Chip Cookies and adjusted from there.
- 3/4 teaspoon baking soda
- 2 teaspoons vanilla extract
- 2 large eggs
- 3 tablespoons cold water
- 1 1/4 teaspoons kosher salt
- 1 cup (200 grams) sugar
- 8 ounces (227 grams) tahini (scant 2 cups)
- 2/3 cup (142 grams) brown sugar
- 2 cups (256 grams) all-purpose flour
- 12 ounces (340 grams) bittersweet chocolate chunks (about 2
- Carbohydrate 0.0845234375 g
- Cholesterol 37.876171875 mg
- Fat 4.93671296875 g
- Fiber 0 g
- Protein 0.83163015625 g
- Saturated Fat 2.926651875 g
- Serving Size 1 1 Serving (31g)
- Sodium 86.710484374953 mg
- Sugar 0.0845234375 g
- Trans Fat 0.40636934375 g
- Calories 48 calories
Step-by-step
- Heat the oven to 375° F. Line a couple sheet pans with parchment or silicone mats.
- Combine the tahini, sugar, and brown sugar in the bowl of a standing mixer fitted with the paddle attachment. Mix on medium for a couple minutes, scraping down with a rubber spatula once or twice. It will be crumbly, not creamy.
- Add the eggs, water, and vanilla extract. Continue to mix on medium for another couple minutes, again scraping every so often. The mixture will look glossy and fudgy.
- Add the salt and baking soda. Mix on low just to combine. Add the flour and mix until almost combined. Now add the chocolate chips and mix again.
- Scoop rounded tablespoons of dough onto the prepared sheet pans. Fill a glass with water, dip your fingers in, then use them to flatten the cookie dough blobs—figure to a little over 1/2-inch thick. (Don’t worry if you leave the top of the cookie slightly wet!)
- Bake for 9 to 11 minutes until the edges are turning golden brown but the centers are still tender. (If you like slightly underbaked cookies—you aren’t alone!—lean toward the shorter time. If you like crispier, keep them in the oven slightly longer.)
- Let cool on the tray for a few minutes before using a spatula to transfer to a cooling rack. Repeat the above with the remaining dough.
- P.S. These freeze well!
New-Fashioned Chocolate Chip Cookies: A Tahini Twist
As a busy working mom, finding time to bake is a luxury, but when I do, I want it to be worth it. These cookies are my current obsession – a delicious twist on a classic that’s both quick and incredibly satisfying. Forget everything you think you know about chocolate chip cookies; these aren't your grandma's recipe.
The secret ingredient? Tahini! I discovered this genius swap from a renowned tahini expert in New York City (you can thank her later!). It replaces butter entirely, adding a subtle nutty depth that complements the chocolate beautifully. The texture is surprisingly similar to traditional butter cookies, with a slight chewiness that I find absolutely addictive.
The recipe itself is surprisingly straightforward. It’s adapted from a well-loved classic chocolate chip cookie recipe, which I’ve tweaked to perfectly highlight the tahini’s unique flavor. I’ve found that using a good quality tahini is key; the richer the tahini, the richer the cookie. Don’t skimp here!
Beyond the delightful taste, these cookies are incredibly versatile. They're perfect for a quick afternoon treat, a thoughtful gift for friends, or a delightful addition to any gathering. They’re also surprisingly easy to freeze – a lifesaver for those unexpected guests or moments when you need a little self-care.
Making these cookies has become a little ritual for me. It’s a chance to disconnect from work emails and social media, to focus on the simple act of creating something delicious. The aroma alone is enough to fill my kitchen with warmth and comfort, a small moment of peace in my otherwise busy day. The process is meditative; the mixing, the scooping, the flattening – it's all incredibly soothing. And of course, the final reward is irresistible.
What I love most about these cookies is the unexpectedness. Guests are always surprised by the unique flavor, and the conversation that follows is always lively and enjoyable. It’s a simple way to add a little something special to any occasion, and a delightful way to share a small piece of joy with loved ones. It's a testament to the power of simple ingredients and a bit of culinary experimentation.
So, the next time you crave a delicious treat, give these tahini chocolate chip cookies a try. They’re a perfect blend of classic comfort and unexpected delight, and a welcome break in the rhythm of a busy life. The combination of the rich chocolate, the subtle nutty notes of tahini, and the satisfying chewiness is simply divine. Trust me, you won’t be disappointed.
I encourage you to experiment with different types of chocolate – dark chocolate, milk chocolate, even white chocolate could work beautifully. The variations are endless, allowing you to tailor the cookies to your own preferences. But whatever you choose, remember to savor each bite and appreciate the simple pleasure of a well-made cookie.
