Chewy Tahini Chocolate Chip Cookies: A Delightful Twist on a Classic

Introduction

When it comes to cookies, the classic chocolate chip variety holds a special place in our hearts. But what if we told you there’s a way to elevate this timeless treat? Enter Chewy Tahini Chocolate Chip Cookies—a delightful fusion of familiar flavors and unexpected ingredients.

The Search for Chewy Chocolate Chip Cookies

Long have I searched and hard, to find a way to create at home, the Chewy Chips A-something brand, store bought, manufactured, favorite cookies of my childhood.  Chewiness  in cookies is determined by a number of things, and we’re using a few different tricks here to help us out.

BREAD FLOUR is preferred for chewy cookies over all-purpose, since it contains higher protein content, which leads to more gluten development, which helps retain moisture and gas in the final product.  This is totally optional, if you have some on hand great, if not, they’ll still be just fine.

BROWN SUGAR and  GRANULATED.  I’ve gone with half and half, since this was a test batch, but (spoilers) it worked well enough to make it into the final recipe.  Using more Brown sugar in place of some of the white sugar, should lead to chewier cookies, due to brown sugar containing gooey, gooey molasses.  The darker the brown, the more molasses and moisture.

KEEPING THEM MOIST. With the tahini taking the place of about half of the butter in a standard chocolate chip cookie  recipe, it can have a similar effect as using margarine, or vegetable oil in cookies, as sesame seeds have a natural oiliness, which helps the moisture  content  evaporate at a higher temperature than just butter, resulting in a softer, chewier cookie.

EGG  and A YOLK is the half-way mark between a single-egg cookie, which will be crispier around the outside, and a double-egg cookie, which will be much more cake-like.  Eggs help bind all of the wet and dry  ingredients together.

BAKING POWDER and not baking soda!  It works it’s leavening magic at a different temperature than baking soda, blah blah blah scientific reasons, et cetera.  Also it contains a bit of corn starch,  which serves to stabilize the dough, and retain moisture.   Also, baking soda tends to help cookies “spread”, which is fine, just not what we’re going for.  Chewy softness does not like spreading. Finally…

RESTING TIME is essential.  You can throw warm dough straight into the oven,  but they’ll grow in every random direction and look a hot mess.  I’ve found the most consistent way to get a nice even size, with a bit of thickness, is to just freeze them solid  as dough balls.  Then it’s easy to adjust cooking time.  Guaranteed  consistent temperature in, consistent product out.

And as an added bonus, you can make just a few cookies, or a third of a batch, or a half of a batch, and just leave the rest of them frozen until you want them fresh!  No need to worry about juggling batches and storing them and eating in a certain amount of time,  just however many you want, ready whenever you are!

The Mysterious Magic of Tahini

Tahini, a paste made from ground sesame seeds, might seem like an unconventional addition to cookies. However, its nutty flavor and creamy texture work wonders in baked goods. Think of it as peanut butter’s sophisticated cousin. When combined with chocolate chips, it creates a harmonious balance that will leave your taste buds dancing.  Emergent properties.  More than the sum of their parts.

The Tahini Chocolate Chip Cookies Recipe

Ingredients:

• 1 50g  all-purpose flour
• 12g teaspoon baking powder
• 5g (1 teaspoon) salt
• 112g cup unsalted butter, softened
• 100g  cup granulated sugar
• 100g cup brown sugar (packed)
• 1/2 cup tahini
• 1 large egg
• 1 egg yolk
• 2 teaspoon vanilla extract
• 2 cups (or 1 small bag) semisweet chocolate chips

Method:

1. In a medium bowl, whisk together the flour, baking soda, and salt.
2. In a separate larger bowl, cream together the softened butter, granulated sugar,  brown sugar and tahini until light and fluffy.
3. Add the egg, egg yolk  and vanilla extract to the butter-sugar mixture. Mix until well combined.
4. Add the dry ingredients to the wet ingredients, stirring just until a soft  dough forms.
5. Fold in the chocolate chips, and/or any other fun stuff.
6. Scoop about 20 ping pong ball to golf ball-sized portions of dough onto the prepared baking sheet,  (leaving enough space between each cookie isn’t terribly important right now, as they just have to fit in the freezer), and freeze until totally rock solid.  I find it’s about an hour usually. They’ll be just fine in there for a couple days, or a lot longer in a freezer bag or air-tight container.
7.  When you’re ready to cook, oven to 350 f, or 180 c.  Arrange several (6 to 8 on a 13×18″) on a lined  baking sheet with a generous couple of inches between each frozen cookie ball, DON’T THAW.
8. Bake FROM FROZEN for 15 minutes or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.  Please be gentle, they will be very delicate.

The Results

Prepare to be amazed! 

This is the closest thing, texture-wise, to a Chewy Chips A-Something brand, store-bought, childhood favorite brand, that I’ve ever made.  Except with much improved flavor.  These Chewy Tahini Chocolate Chip Cookies boast a tender crumb, a hint of sesame, and pockets of gooey chocolate. They’re perfect for sharing with friends, dunking in milk, or indulging in a late-night treat.

The Conclusions

Next time you’re craving chocolate chip cookies, consider adding a dash of adventure with tahini. Your taste buds will thank you, and your cookie jar will never be the same!

Feel free to tweak the recipe and make it your own!   Please let me know what you do in the comments, I love to hear from other adventurers!  Enjoy your cooking adventure, and may your kitchen be filled with the delightful aroma of freshly baked cookies! 😊🍫🍪