These cookies are perfect. They are nutty from tahini and whole-wheat flour, chock full of chocolate and crisp-soft, or if you prefer, soft-crisp. Either way, you will fall in love.
The dough is almost as good as the baked cookies, so if you’re the raw egg-type, make sure to generously sample the dough. These are plan-ahead cookies as you need to refrigerate the dough for at least 12 hours to hydrate the flour and develop the flavors. I hope you have some dough left when it comes time to bake!
I’ve fallen hard for tahini. It can take a little getting used to because aside from sesame-topped buns, it’s not a familiar flavor to Americans. My favorite and most used brand is Soom*. It’s a high-quality pure roasted sesame paste and is manufactured in Israel with Ethiopia-grown sesame seeds (the best in the world!). It is so rich and nutty, and adds complexity and deep flavor to anything it’s in. And it’s a multi-tasker! While we usually see it in savory foods (looking at you, hummus), it’s equally adaptable for use in a lot of baked goods. Sesame is not common in traditional American baking save for a few recipes, but is a frequent flavor in Middle Eastern baking and savory cooking. Let’s all welcome it into our homes by baking a batch of these cookies!
My perfect version of chocolate chip cookies are soft in the middle, crisp around the edges with just barely enough dough to hold the chocolate. I love a crisp cookie, I love a soft cookie, but there’s a time and place for those. My everyday cookie has both! (Don’t you wish you had a cookie every day?)
[tasty-recipe id=”30955″]
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These cookies are my family’s new favorite!!!! They are delicious!!!!!!!!
Love to hear feedback like this! So glad they were a hit!