Salted tahini and chocolate cookies are a riff on the classic North American peanut butter chocolate chip cookie with creamy, nutty tahini and both dark and white chocolate. Rye flour adds a subtle earthiness, too.

A wooden plate with a stack of salted tahini chocolate cookies, with a cookie jar and a partially eaten cookie.

Adapted from Salma Hage | Middle Eastern Sweets | Phaidon Press, 2021

With the richness and unusually high chocolate content of an American-style chocolate chip cookie, this was a hit with the youngest to oldest of my testers while I was developing and writing these recipes.

Don’t be tempted to reduce the chilling time when making these, as I’ve done to my chagrin once or twice, resulting in cookies that spread to make one thin, giant mass.–Salma Hage

Salted Tahini and Chocolate Cookies

A wooden plate with a stack of salted tahini chocolate cookies, with a cookie jar and a partially eaten cookie.

I use tahini here, inspired by the use of peanut butter in American-style cookies, to lend a creamy, nutty character that is offset by the intensity of dark chocolate.

Salma Hage

Prep 30 mins

Cook 12 mins

Total 5 hrs

  • In a large mixing bowl, combine flours, baking powder, baking soda, and sea salt, and mix to combine.

  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, combine butter, tahini, brown sugar, and vanilla and beat on medium speed until lighter in color and fluffy, about 5 minutes. Stop and scrape down the sides as needed.

  • Add eggs and yolks to the tahini mixture one by one and whisk to combine, until completely incorporated.

  • Add one-third of the flour mixture and beat to combine, then repeat twice with the remaining flour until no dry patches are visible.

  • Add both chocolates and mix well. Cover mixing bowl with plastic wrap and chill until firm to the touch, about 4 hours.

  • Preheat oven to 375°F (190°C). Line two rimmed baking sheets with parchment paper.

  • Using wet hands, roll dough into golf ball-sized rounds and place 3/4 inch (2 cm) apart on prepared baking sheets.

  • Bake until golden brown around the edges and just firm to the touch, 11 to 12 minutes. Allow cookies to cool on the baking sheets for 5 minutes before moving to a wire rack to cool completely.

  • Store in a sealed container for up to 5 days.

*What is rye flour?

Also called “whole grain rye flour,” rye meal contains all of the bran, germ, and endosperm of the original rye kernel. Some dark rye flours have the endosperm or bran sifted out, so if a whole-grain flour is important to you take a look at the label and make sure it says “whole.” Rye meal can be ground fine, medium, or coarse.
Rye flours have a fresh, nutty flavor that distinguishes them from wheat flour. There are different grades and types of rye, much like wheat. For this recipe, we recommend using medium rye flour because it has more flavor than white but isn’t as heavy as dark rye. It’s still robust but won’t weigh down your baking.
Light is made from just the starchy endosperm-meaning it has no bran or germ. That gives it light flavor and color, as well as baking up the least dense of all of them. Dark is heavy-generally all of the parts of the grain are used, giving it a lot of texture and flavor. It’s terrific for dense breads but it might be too heavy for cookies.  

Serving: 1servingCalories: 169kcal (8%)Carbohydrates: 24g (8%)Protein: 3g (6%)Fat: 7g (11%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 11mg (4%)Sodium: 93mg (4%)Potassium: 148mg (4%)Fiber: 2g (8%)Sugar: 14g (16%)Vitamin A: 23IUVitamin C: 1mg (1%)Calcium: 40mg (4%)Iron: 2mg (11%)

Recipe Testers’ Reviews

Originally published September 23, 2021

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