My love of baking started with chocolate chip cookies.
In these chocolate chip cookies butter is replaced FULLY by tahini, which gives these cookies a slightly nutty and delicious change that the original chocolate chip cookie was needing all these years. I found a version of this recipe on Food52 a few years ago and was intrigued ever since. I tweaked it a little bit and never turned back.
My favorite tahini brand is Soom Tahini, based in Philadelphia. It is a woman owned company and has some of the best tahini I have ever had. If you can get your hands on a jar I highly recommend supporting this company and enjoying their creamy product in these cookies (and on its own!)
Tahini Chocolate Chunk Cookies
- 2 cups soft wheat or spelt flour
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 3 tablespoons water
- 1 cup tahini
- 2/3 cup raw cane sugar
- 2/3 cup light brown sugar
- 1 teaspoon vanilla extract
- 8 ounces dark chocolate, chopped
- Preheat the oven to 375 degrees. Line two pans with parchment paper.
- Mix the flour, baking soda, and salt together.
- In a stand mixer fitted with the paddle attachment, cream the butter, sugar, and brown sugar together, about 3-4minutes on medium to medium-high speed.
- Add the egg, water, and vanilla extract. Mix for an additional minute.
- Add the flour in two batches, mixing on low until just incorporated.
- Add the chocolate chunks. Mix until just incorporated.
- Scoop overflowing tablespoon sized cookies onto the prepared pans, making sure they are about 2-3inches apart. Using a wet hand, slightly flatten the cookies.
- Bake for 10-12 minutes until slightly golden on the outside and barely set on the inside.