Tahini Chocolate Chunk Cookies

$- 1/2 cup tahini - 1/2 cup brown sugar - 1/4 cup white sugar - 1 large egg - 1 teaspoon vanilla extract - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup all-purpose flour - 1/2 cup dark chocolate chunks - 1/4 cup chopped nuts (optional) To make great cookies, measure your ingredients carefully. Use dry measuring cups for flour and sugar. For tahini, a liquid measuring cup works best. Level off your flour with a knife for accuracy. Quality matters! Use fresh ingredients for the best taste. Good tahini has a rich flavor. Want to make these cookies vegan? Use a flax egg instead of a regular egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. If you need a gluten-free option, try almond flour or oat flour. Adjust the amount since these flours absorb moisture differently. {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This step is key for even baking. While the oven heats, prepare your baking sheet by lining it with parchment paper. This helps the cookies not stick and makes cleanup easier. In a large mixing bowl, combine 1/2 cup of tahini, 1/2 cup of brown sugar, and 1/4 cup of white sugar. Mix this well until it is smooth. Next, add in one large egg and 1 teaspoon of vanilla extract. Whisk until everything is blended nicely. In a separate bowl, whisk together 1 cup of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Gradually mix the dry ingredients into the wet ones. Stir until just combined. Be careful not to overmix; this keeps the cookies tender. Now, fold in 1/2 cup of dark chocolate chunks. If you like, add 1/4 cup of chopped nuts, such as walnuts or pecans. This adds a nice crunch and flavor. Scoop tablespoon-sized balls of dough onto your prepared baking sheet. Make sure to leave space between each cookie, as they will spread while baking. Bake in the preheated oven for 10-12 minutes. Look for golden-brown edges and soft centers. These signs mean your cookies are done. Once baked, remove them from the oven and let them cool on the sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy the wonderful smell that fills your kitchen! To get the right texture, you can adjust the baking time. For chewy cookies, bake for 10 minutes. For crisp cookies, let them bake for 12 minutes. Keep an eye on them. They should be golden at the edges and soft in the middle. Avoid overmixing the dough. When you mix in the flour, stop as soon as you see no dry spots. This helps keep the cookies light and tender. Want to add more flavor? Try adding spices like cinnamon or nutmeg. A pinch can make a big difference. You can also play with different types of chocolate. Milk chocolate gives a sweeter taste, while dark chocolate adds richness. If your cookies spread too much, check your baking soda. Too much can make them spread. You can also chill the dough for 30 minutes before baking. This helps the cookies hold their shape. If your cookies turn out dry or crumbly, mix in a tablespoon of water or milk. This can help bring moisture back. Another tip is to check your flour measurement. Too much flour can lead to dryness. Pro Tips Use Fresh Tahini: Ensure your tahini is fresh for the best flavor; check the expiration date and give it a good stir before using. Customize Your Chocolate: Experiment with different types of chocolate, like milk or white chocolate chunks, for a unique twist on the classic cookie. Don’t Overbake: For chewy cookies, take them out of the oven when the edges are golden and the centers are slightly underbaked; they'll continue to firm up as they cool. Chill the Dough: For thicker cookies, chill the dough for 30 minutes before baking; this helps prevent spreading and enhances the flavors. {{image_2}} You can easily make these cookies vegan. Swap the egg for a flax egg. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes to thicken. You can still use tahini, brown sugar, and chocolate chunks. Keep the baking time the same. Check for doneness, as baking may vary slightly. For a gluten-free treat, replace all-purpose flour with a gluten-free flour blend. Almond flour or coconut flour also works well. If you use coconut flour, cut the amount in half and add more liquid. The cookies might be a bit denser with these flours. Adjust baking time if needed, as they may bake faster. You can get creative with mix-ins. Try adding dried fruits like cranberries or raisins for a fruity twist. They add a nice chewiness. Nuts or seeds can also enhance texture. Use walnuts, pecans, or pumpkin seeds for crunch. Just make sure to adjust the amount of chocolate chunks to keep the balance right. To keep your Tahini Chocolate Chunk Cookies fresh, use an airtight container. Glass jars work great, or any plastic container that seals well. Place a slice of bread in the container to help keep them soft. Store them at room temperature, away from heat and light. You can freeze the dough or the baked cookies. For the dough, scoop tablespoon-sized balls and place them on a baking sheet. Freeze the balls for about an hour, then transfer them to a freezer bag. For baked cookies, let them cool completely. Then, layer them in a freezer-safe container with parchment paper between layers. To thaw, leave them at room temperature for a few hours. Reheat in the oven for a few minutes to regain that fresh-baked taste. These cookies last about one week at room temperature if stored correctly. Look for dry spots or off odors, which are signs of spoilage. If they become hard, they might still be safe but will not taste as good. Yes, you can use other nut butters. Peanut butter or almond butter works well. These options add a nice twist to the flavor. Just make sure to choose a nut butter that you enjoy. Tahini cookies can be a healthy treat. They contain tahini, which is rich in healthy fats and protein. The sugars, while sweet, can be balanced with the fiber in the flour. Enjoy these cookies as an occasional snack. Look for golden edges and soft centers. The cookies should look slightly underbaked in the middle. This usually takes about 10 to 12 minutes in the oven for perfect texture. Yes, you can replace eggs with flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes to thicken, then add it to your dough. This post covered making delicious tahini chocolate chunk cookies. We discussed key ingredients, how to mix and bake, and tips for perfect texture. You can try vegan and gluten-free versions too. Remember, small changes can lead to big results. Enjoy baking your own cookies! Feel free to experiment and make them your own. With practice, you'll master these tasty treats in no time. Happy baking!$

Delicious cookies made with tahini and dark chocolate chunks.

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Prep Time 15

Cook Time 12

Total Time 30

Ingredients

0.5 cup tahini
0.5 cup brown sugar
0.25 cup white sugar
1 large egg
1 teaspoon vanilla extract
0.5 teaspoon baking soda
0.25 teaspoon salt
1 cup all-purpose flour
0.5 cup dark chocolate chunks
0.25 cup chopped nuts (optional)

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the tahini, brown sugar, and white sugar. Mix until well blended.
Add in the egg and vanilla extract, whisking until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the dark chocolate chunks and chopped nuts (if using) with a spatula, ensuring an even distribution.
Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm, optionally dusted with sea salt or alongside vanilla ice cream.

Keyword chocolate, cookies, dessert, tahini