These cookies are 100% chocolaty and rich, they beg for dunking. I've adapted the recipe from Yasmin Khan's cookbook "Zaitoun", by using mini semi-sweet chocolate chips instead of chopped dark chocolate to keep them kid-friendly. The tahini is pretty much imperceptible, yet it adds a quiet exotic richness. So delicious and memorable, you'll want these cookies again as soon as their gone!
"At first you think the cookies will be boring and plain, but after a bite or two you are swooned-- they are fantastic."
Notes: Butter is unsalted.
CHOCOLATE TAHINI COOKIES
Ingredients: 1/2 cup (1 stick) butter, 1/2 cup light brown sugar, 1/2 cup granulated sugar, 4 Tbsp. tahini, 1 tsp. vanilla extract, 1 egg + 1 egg yolk at room temperature, 1 1/4 cups flour, 1 tsp. baking soda, 1 tsp. baking powder, 1/2 tsp. cinnamon, 1/4 tsp. sea salt, 3 Tbsp. cocoa powder, 6 oz. mini semi-sweet chocolate chips.
Makes 2 dozen
1. Melt butter in a small saucepan over low heat, then let it rest for 5 minutes. Gently pour it into a large bowl with the sugars. Beat with an electric mixer.
2. Add the egg, yolk, vanilla, and tahini, beat until smooth.
3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Stir into the sugar mixture until combined.
4. Stir in the cocoa powder and chocolate chips, do not over mix. It is OK for the cocoa to be swirly. Cover and rest dough for 1 hour.
5. Preheat the oven to 350* and line two baking sheets with parchment paper.
6. Bake cookies for 14-15 minutes, cool on a wire rack.