I’m having a blast at the new Mediterranean grocery store right down the street from my house. The place is always packed, and the prices are way better than most grocery stores. Since it’s a heavily trafficked store, I know the turn-over is great. Fresh, fresh, fresh!
I picked up some fresh tahini (if I told you the price, you would slap yourself—no more $18 tahini at Whole Foods, thanks!) with the intent to make hummus. For some reason, all I can stomach for breakfast lately is hummus, vegetables, a hard-boiled egg and a glass of milk. It’s weird, but I’m going to ride it out because it sounds healthy. I will admit to stepping into Whole Foods long enough last week to grab their flyer. I’m hooked on the money-saving recipes in their monthly flyers, however ironic they may be (I have a recipe for saving money: shop somewhere else. I kid, I kid. I love WF). Anyway, a recipe for sesame chocolate chip cookies made with tahini jumped off the page. Why have I never thought of this? Then, I sawTahini Swirl brownies on Pinterest and just about died. Those are next, my little pretties.
I’m not about to claim this to be a healthy cookie. People ask me all the time about how I eat. It’s the most personal question I can think of, and it’s really best if you just come to my house for dinner so I can show you. I would say the diet I align with most is the Mediterranean diet. But, I have a strong love for Mediterranean foods, too. One of my New Year’s resolutions is to make more Indian food at home. I couldn’t quite define my eating habits until this month’s Rachel Ray magazine. Gabriella Gershenson wrote an article entitled ‘The New Mediterranean Diet’ that captures the foods from the entire coast that touches the Mediterranean Sea. Not just southern Europe anymore, her definition includes north Africa, the Middle East and a slip of Asia. Now, THIS is how I eat. I eat lots of lean proteins, vegetables and whole grains, but with heavy North African spices and Middle Eastern Flavors. And if I don’t have some variation of Asian food once a week, you can find me in the fridge with a spoon in the red curry paste jar. (Don’t try that).
Maybe it doesn’t bother you to not be able to clearly expound upon your diet, but it was making me fret. I felt like I was dodging the question with my vague answer: ‘oh, I eat mostly healthy, but I do shove a cupcake in my pie hole on the reg’. Or, is it pie into my cupcake hole?
The one way my diet unmistakably differs from the Mediterranean diet is dessert (duh!). While the new Mediterranean diet touts dessert to be strictly dried fruits and nuts, I’m all GIMME THE CHOCOLATE over here. I eat lots of dried fruits as snacks, not dessert. This leaves plenty of room for a warm chocolate chip cookie.
If you’ve never cooked with tahini, try it! It’s just pureed sesame seeds—you know, the ones on your hamburger bun? They’re nutty and slightly sweet. And they’re gloriously gooey in chocolate chip cookies. Let’s do this!
Tahini Chocolate Chunk Cookies
Delicious chocolate chunk cookies flavored with tahini.
Ingredients
- 1/4 cup all-natural tahini (see note)
- 2 tablespoon unsalted butter, softened
- 1/4 cup packed light brown sugar
- 1 large egg
- 3/4 teaspoon vanilla
- 1/2 cup + 2 tablespoons flour
- 1/8 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/3 cup chocolate chunks
- 1 tablespoons toasted sesame seeds
Instructions
- Preheat the oven to 350.
- Line a baking sheet with parchment paper.
- In a medium bowl, beat together with an electric mixer on medium the tahini and butter. Add the brown sugar and beat well, until fluffy, about 30 seconds.
- Next, add the egg and vanilla and beat until combined.
- Sprinkle the flour, salt, baking soda and baking powder evenly over the mixture, then beat until just combined--do not over-mix.
- Finally, stir in the chocolate chunks with a spatula.
- Make 8 scoops of dough on the cookie sheet, and sprinkle each cookie with a bit of the toasted sesame seeds.
- Bake for 9-12 minutes, until the edges are starting to brown.
- Let cool on sheet pan for 1 minute, and then move to wire rack to cool completely.
Notes
About tahini: The brand I use is 100% natural tahini. The only ingredient is sesame seeds. No salt. Nothing but ground toasted sesame seeds.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 152Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 32mgSodium: 105mgCarbohydrates: 13gFiber: 1gSugar: 9gProtein: 3g
I’m so intrigued by the sound of these! I love (LOVE) tahini, but have never tried it in a sweet recipe, now that I think of it. I stock up on huge jars at the local Middle Eastern market, and totally need to hit them up for a new jar so I can make these. Yum!
These are genius! I’ve been on a sesame kick lately, too – yum! Thanks for sharing the recipe. Can’t wait to make them. Love the small batch, too.
Ok — we’re all intrigued! But has anyone actually tried these beauties!? I’m discouraged by comments that just say how much they want to try a recipe. I need results! Off to give them a try. Yum
haha, I agree! I make them twice a week, but I’m biased ;) Erin from the law students’ wife made them and posted on instagram about them :) (www.thelawstudentswife.com) Let me know :) If you like these, I have tahini swirl brownies comin’ at ya soon, too! ;)
I’ve made these three times and love them! I’m the goofball who forgot to get the extra sesame seeds the first time and they were still amazing. The one thing I will say is, if you make a big batch (multiple the above recipe) refrigerate then to make then last longer. ????
love the idea – especially a small batch, and since I am off chocolate temporarily, I am going to substitute either dried cherries or cranberries! Fun flavours.
Perfects all batch and savory combination with sweet. I made them rep lacing the chocolate with dried cherries (snipped in half for size and the check for pits). So glad I made them. Perfect after dinner or with morning coffee. Will not last long enough to test shelf life:-)
I slightly reduced the sugar and used dark brown with no harm. Probably a 10% reduction but will have to make another batch to verify that! Lovely use of tahini – which often hangs around too long since I only use it in a few things.
These are wonderful cookies to eat but they also bake up beautifully. I’m always trying to sneak in protein to my very picky child and tahini’s a great source – she loves these cookies :)
Just made these cookies a day they are PERFECT!! Not only do they look beautiful, they taste heavenly too. So easy to throw together, with ingredients I had on hand in my pantry and I’m so glad I stumbled upon this recipe. Thank you so much :) p.s: I didn’t have any sesame seeds but the cookies still turned out beautiful. Also, they puffed up and had a gorgeous crackly top! I used a tablespoon of dough per cookie and ended up with 12 perfect cookies.
Thank you, Mariam. I’m so glad you liked them :)
Scrolling down through the comments, I could not believe that everyone was leaving reviews and no one had made them!?! And then I finally got to the last comments. So thankful to see them. Off to make my tahini and then the cookies! Will get back to leave a review! Thanks for the recipe. The one I would have wished for is… I weigh everything and just to make sure that mine turn out as well as yours, I wish you had given weight grams or oz. for the flour, and sugar and tahini. Thanks so much!
This looks delicious! I’m allergic to tree nuts so use a lot of tahini in baking instead.
I must admit I cringe a little when North Americans talk about ‘Ethnic food’. It’s not a description that is considered acceptable anywhere else in the world, for good reason.