This recipe was perfect for using up my leftover tahini. I was skeptical when I saw that the recipe was completely devoid of butter. I thought for sure the dough would be too liquid to scoop, however, it was on the opposite side of the spectrum.
This method calls for flattening the dough manually because they won’t flatten in the oven. I found this to be quite fun.
I subbed almonds and white chocolate for the bittersweet chocolate.
Several people commented that theirs weren’t as golden brown as the picture on the site. I found this too be true as mine were a grayish color, similar to the color of my tahini.
Lastly, the cookies were baking up too smooth for my liking. I remedied this by adopting the pan-banging method to create crevices on the cookies’ surface.
As for the taste, I was extremely impressed. Despite using a full cup, the cookies don’t taste overwhelmingly of tahini. There is no denying the smell, but flavor-wise, the tahini provides a subtle nuttiness. Oh and the salt! There’s a hit of saltiness that comes through at the end and it is oh so good. That’s really what sends this cookie over the top. The cookies are delicious but the salt is what keeps reeling me in.
*I subbed 170 grams chopped almonds and 140 grams white chocolate
Makes 27 cookies, recipe from Food52
- 2 cups (256 grams) all-purpose flour
- 3/4 teaspoon baking soda
- 1 1/4 teaspoons kosher salt
- 8 ounces (227 grams) tahini (1 scant cup)
- 1 cup (200 grams) sugar
- 2/3 cup (142 grams) brown sugar
- 2 large eggs
- 3 tablespoons cold water
- 2 teaspoons vanilla extract
- 12 ounces (340 grams) bittersweet chocolate chunks (about 2 cups)*
- Preheat oven to 375 F.
- Combine flour, baking soda, and salt in a large bowl. These are your dry ingredients.
- In a stand mixer with the paddle attachment, mix tahini and sugars on medium speed for 2 minutes.
- Add eggs, water, and vanilla. Continue mixing for 2 more minutes.
- Decrease to lowest speed. Add dry ingredients and mix until there are a few streaks of flour.
- Add white chocolate and almonds. Mix until there are no specks of flour.
- Line baking sheet with parchment paper.
- Fill a small bowl with some water. You will use this to wet your fingers in order to flatten the cookie dough mounds.
- Scoop dough into 1.5 oz mounds onto the parchment paper.
- Dip your fingers in water and flatten the mounds into rough disk shapes.
- Bake for 12 minutes.
- Remove the baking sheet from the oven. Drop the baking sheet from a height of ~3 inches onto a flat surface. Bake the cookies for 3 more minutes.