Tahini And Dark Chocolate Cookies Recipes

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream butter, tahini and sugar at medium speed until light and fluffy, about 5 minutes. Add egg, egg yolk and vanilla and continue mixing at medium speed for another 5 minutes.
• Sift flour, baking soda, baking powder and kosher salt into a large bowl and mix with a fork. Add flour mixture to butter mixture at low speed until just combined. Use a rubber spatula to fold in chocolate chips. Dough will be soft, not stiff. Refrigerate at least 12 hours; this ensures tender cookies.
• When ready to bake, heat oven to 325 degrees and line a baking sheet with parchment paper or nonstick baking mat. Use a large ice cream scoop or spoon to form dough into 12 to 18 balls.
• Place the cookies on the baking sheet at least 3 inches apart to allow them to spread. Bake 13 to 16 minutes until just golden brown around the edges but still pale in the middle to make thick, soft cookies. As cookies come out of the oven, sprinkle sparsely with salt. Let cool at least 20 minutes on a rack.

Steps:

• Cream butter, brown sugar, and white sugar in a bowl until fluffy. Beat in tahini. Add eggs and vanilla extract and continue to beat an additional 3 to 5 minutes.
• Mix flour, salt, baking powder, and baking soda in a separate bowl. Add flour mixture to butter mixture and beat until just combined. Add chocolate chips and nuts. Cover and refrigerate dough overnight.
• Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Scoop out cookies into 1-inch balls using a cookie scoop and place on the prepared baking sheet.
• Bake in the preheated oven until edges start to brown lightly, 12 to 15 minutes.

Steps:

• Whisk the flour, salt and baking soda in a medium bowl. Combine the tahini, brown sugar, vanilla and melted butter in a large bowl and mix with a wooden spoon until smooth. Stir in the eggs until incorporated, then stir in the flour mixture until just combined. Stir in the chocolate chunks. Cover and refrigerate until firm, about 1 hour.
• Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Roll heaping tablespoonfuls of dough into balls and arrange about 3 inches apart on 2 ungreased baking sheets. Flatten slightly with your fingers. Bake, switching the pans halfway through, until the cookies are set and lightly browned around the edges, 14 to 16 minutes. Let cool 1 minute on the baking sheets, then transfer to racks to cool completely.