SALTED TAHINI CHOCOLATE CHIP COOKIES
Maddy's neck and back control has been getting a little better recently so we got her a chair so she could join us at the dinner table and at the kitchen whenever we cook. It's nice because it's easily portable and just hooks onto the edge of the table so we can use it when we go out to eat as well! Currently on average, our squirmy little girl can sit still in that chair for about 10-15 minutes before getting antsy which means mama has had a little more time to cook and bake recently!
We must thank Ali for introducing these to me last year at a girl's night. They have become some of Danny's favorites, and we constantly have a frozen batch of cookie dough in our freezer now ready to be made at the beckoning of our cravings.
The recipe is from NYT Cooking
(I believe you need to have a subscription to view certain recipes)
Makes: 12 cookies
Prep time: 12 hrs
Cook time: 16 minutes
8 tablespoons / 1 stick (113 grams) room temperature unsalted butter
1/2 cup (120 milliliters) tahini, well stirred
1 cup (200 grams) granulated sugar
1 large egg
1 egg yolk
1 teaspoon vanilla extract
1 cup plus 2 tablespoons (150 grams) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 3/4 cups (230 grams) Valrhona discs (64% cocoa) or other good quality chocolate chips or chunks - I normally put in 1 (12 oz) bag of semi-sweet chocolate chips since Danny likes more chocolate
1 pinch or so of flaky salt, like Maldon or fleur de sel
- 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.
- Place dough in refrigerator for 12 hours. This will allow the glutens in the flour to relax and will give you a tender soft cookie. You can bake right away as well! If you are making batches of dough ahead of time to freeze, keep cookie dough in zip-top bags in the freezer for up to 6 months.
- When ready to bake, heat the oven 325°F and line a baking sheet with parchment paper. Scoop out 12 dough balls and place them on the baking sheet about 3 inches apart to leave room for the dough to expand.
- Bake for 13 to 16 minutes until just golden brown around the edges (Danny likes super soft cookies so I normally only stick them in for 13 minutes). They will still look fairly unbaked in the middle, which is perfect. Sprinkle each with Maldon salt when they come out of the oven (sometimes I omit this step depending on how I'm feeling that day).
- Allow to cool 20 minutes on baking sheet or cooling rack.
I normally double the recipe and make a huge batch so that I can have extra dough to freeze for future cookies. I found that it was easiest for us to just transfer the entire batch of dough into a zip-lock bag rather than scooping them into cookie balls ahead of time as they freeze into weird chunks. I normally take the bag out of the freezer ahead of time to let the dough defrost before baking. Hope you enjoy them as much as we do!