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    Tahini Bliss Chocolate Chip Cookies

    clock-icon765 minutes
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    Pixicook editorial team

    A delightful fusion of nutty tahini and rich chocolate chips creating irresistibly tender cookies.

    Ingredients for Tahini Bliss Chocolate Chip Cookies

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    USchevron
    units in
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    serves
    18 peoplechevron
    serves
    18 peoplechevron

    Unsalted Butter, room temperature

    0 oz

    Substitute chevron-down

    Tahini, well stirred

    cups

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    Granulated Sugar

    cups

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    Large egg

    each

    Substitute chevron-down

    Egg Yolk

    each

    Substitute chevron-down

    Vanilla Extract

    teaspoons

    Substitute chevron-down

    All Purpose Flour

    cups

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    Baking Soda

    teaspoons

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    Baking Powder

    teaspoons

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Chocolate Chips or Chunks, bittersweet or semisweet

    cups

    Substitute chevron-down

    Flaky Salt

    to taste

    Substitute chevron-down

    How to Make Tahini Bliss Chocolate Chip Cookies

    1. Cream Butter, Tahini, and Sugar

    Start by creaming the butter, tahini, and sugar together in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for about 5 minutes until the mixture becomes light and fluffy. This step is crucial as it incorporates air into the dough, ensuring your cookies have a delightful texture.

    2. Add Egg, Egg Yolk, and Vanilla

    Add the egg, egg yolk, and vanilla extract to the creamed mixture. Continue mixing on medium speed for another 5 minutes. This addition helps bind the ingredients together and adds richness to the dough.

    3. Sift Dry Ingredients

    In a large bowl, sift together the flour, baking soda, baking powder, and kosher salt. Sifting helps to evenly distribute the baking agents and salt within the flour, ensuring a consistent rise and flavor throughout your cookies.

    4. Combine Wet and Dry Ingredients

    Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Overmixing can lead to tough cookies, so mix until you no longer see dry flour.

    5. Fold in Chocolate Chips

    Fold in the chocolate chips or chunks using a rubber spatula. Ensure they are evenly distributed throughout the dough.

    6. Refrigerate Dough

    Cover the dough and refrigerate it for at least 12 hours. This step is essential as it allows the flavors to meld and the dough to firm up, resulting in tender cookies.

    7. Preheat Oven

    When you're ready to bake, preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.

    Variations

    Salted Cookies

    Top the cookies with a light sprinkle of flaky sea salt before baking.

    Salted Cookies

    Sprinkle sea salt on top before baking for a sweet and salty treat.

    Double Chocolate Cookies

    Add cocoa powder and mix in white chocolate chips along with dark chocolate chips.

    Chocolate Variants

    Use a mix of dark, milk, or white chocolate chunks, or chocolate with a hint of chili or sea salt.

    Nut Butter Variations

    Replace tahini with an equal amount of other nut butters like almond or peanut butter.


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