{"id":38767,"date":"2025-06-29T20:42:49","date_gmt":"2025-06-29T20:42:49","guid":{"rendered":"https:\/\/cocinando.us\/?p=38767"},"modified":"2025-06-29T20:42:49","modified_gmt":"2025-06-29T20:42:49","slug":"salted-chocolate-chip-tahini-cookies","status":"publish","type":"post","link":"https:\/\/cocinando.us\/?p=38767","title":{"rendered":"Salted Chocolate Chip Tahini Cookies"},"content":{"rendered":"


\n<\/p>\n

\n
\"\"\"\"<\/div>\n

\"\"<\/p>\n

Whenever I mention \u201cChocolate Chip Cookies,\u201d this recipe seems to come up in the conversation. I\u2019ve been making chocolate chip cookies all of my life, and am always happy to add new ones to my repertoire. I\u2019ve made them with various kinds of flours, different types (and sizes) of chocolate, some with nuts (or cocoa nibs), and others without. In some cases, the salt in the chocolate chip cookies may be in the butter<\/a>, or sprinkled on top. Or there might be a double-dose of chocolate<\/a>\u00a0in them.<\/p>\n

\"\"\"\"<\/p>\n

But I haven\u2019t done too much tinkering with the butter, because to me, that\u2019s one thing that\u2019s non-negotiable in chocolate chip cookies. But when I heard about\u00a0tahini<\/a>,\u00a0my loyalty to butter was put into question.<\/p>\n

You (and I) can relax, because these chocolate chip cookies do use butter, but get an underlying richness from sesame paste, a common ingredient in Middle Eastern cooking that I always keep on hand. So although I thought I\u2019d done everything possible that a man could do to a chocolate chip cookie, and then some, I was finally ready to tackle a batch of these chocolate\u00a0chip cookies.<\/p>\n

\"\"\"\"<\/p>\n

The recipe is adapted from Modern Israeli Cooking<\/a> by Danielle Oron<\/a>, that also was in the New York Times<\/a>. In addition to having everything on hand, they were easy to mix up, and the soft sesame paste made a dough that was hard not to snack on before the cookies went into the oven.<\/p>\n

I prefer to chop chocolate for chocolate chip cookies, rather than use conventional chocolate chips. I have nothing against chocolate chips, but most are made of what\u2019s called baking-resistant chocolate,\u00a0which is designed to hold their shape once baked. I like big, oozing chunks of chocolate in my chocolate chip cookies, and I don\u2019t care so much what they look like, so much\u00a0as how they taste.<\/p>\n

So I took a knife to a block of chocolate and made my own. Some makers are now producing what are called chocolate \u201cchunks\u201d which may or may not have similar qualities, but chopping a block of chocolate, while a bit messy, puts me in one of my happy places. And I\u2019m happy to make my own chips, or chunks, I should say.<\/p>\n

\"\"\"\"<\/p>\n

These cookies were some of the best chocolate chip cookies that have ever come out of my oven, and I don\u2019t say that lightly. The tahini gives them a gentle savory taste, with a faint musky flavor that pairs remarkably well with dark chocolate and a touch of salt, so don\u2019t be afraid to use a very strongly flavored chocolate. I futzed with the original recipe a little, to make them chewier, and couldn\u2019t resist adding even more chocolate. But can you blame me?<\/p>\n

\"\"\"\"<\/p>\n

\n
\n

Salted Chocolate Chip Tahini Cookies<\/h2>\n
Adapted from\u00a0Modern Israeli Cooking: 100 New Recipes for Traditional Classics<\/a>by Danielle Oron<\/span>I used chopped chocolate, rather than chocolate chips, for these cookies since I wanted large chunks of oozing chocolate rather than little bits of chocolate here and there. (But feel free to use chips if you’d like.) Normally when I chop chocolate for cookies, I add any small bits and pieces on the cutting board along with the bigger chunks. But for these, I wanted distinct, more assertive pieces of chocolate, so I sorted through and just used large chunks, saving the smaller bits for another baking project. I baked these cookies in a larger size, then tried them in smaller portions, and give baking times for each. Whichever size you bake them in, since everyone’s oven is different, it’s important to use visual clues rather than rely on precise minutes and numbers to tell when they’re done. Keep an eye on them during the final minutes of baking; the cookies are done when quite pale in the center and browned around the edges. Note that the dough is best when it rests in the refrigerator overnight. You could bake them sooner, if you just can’t wait.<\/span><\/div>\n

Servings <\/span>18<\/span><\/p>\n

\n
\n