Famous Tahini Chocolate Chip Cookies
by Danielle Oron
dessertfrozen doughmake-ahead
Yield: 1 dozen cookiesPrep: 10 minutesCook: 13-16 minutesTotal: 12 hours 26 minutes
Ingredients
You have 4 of 12
protein
- ○1egg yolk
- ✓1egg(large)
dairy
- ○8 tbspunsalted butter(room temperature)
grain
- ○1 cupall-purpose flour
pantry staple
- ✓1/2 tspbaking powder
- ○1 tspkosher salt
- ✓1/2 tspbaking soda
- ○1 tspvanilla extract
- ✓1 cupsugar
other
- ○1 3/4 cupValrhona Chocolate Feves
- ○Maldon Sea Salt
- ○1/2 cupsesame paste (tahini)
Instructions
- In the bowl of an electric mixer fitted with paddle attachment, cream the butter, sesame paste 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 discs and mix them 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 no less than 12 hours.
- Pre-heat the oven to 325˚F (160˚C) 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 13-16 minutes until just golden brown around the edges.
- Sprinkle each cookie with Maldon Sea Salt when they come out of the oven.
My notes
This recipe requires freezing the dough for at least 12 hours before baking to achieve the perfect texture.