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Tahini Chocolate Chip Cookies
Adapted from: New York Times Cooking
Yield: depends on the size you make them--my cookie scoop yielded 24
Adjustments for baking at altitudes of approximately 4000-6000 feet:
subtract 1 T sugar
add 1 1/2 T flour
use 1/4 teas baking soda
add a second teas vanilla
use 1/4 teas baking soda
add a second teas vanilla
4 oz unsalted butter at room temperature
1/2 c tahini (sesame paste), well stirred and at room temperature
1 c light brown sugar
1 large egg, at room temperature
1 egg yolk, at room temperature
1 teas vanilla extract
1 c plus 2 T unbleached flour
1/2 teas baking soda
1/2 teas baking powder
1/2 teas kosher salt
1 c bittersweet or semisweet chocolate chips
With a paddle attachment of a stand mixer on medium speed cream butter, tahini, and sugar until fluffy. If you have a Bosch mixer use the cookie attachments. It may take up to 5 minutes. Add the egg and yolk, and vanilla and continue mixing for another 5 minutes at a medium speed.
Mix the flour, baking soda, baking powder, and salt and whisk together. Add this mixture to the butter/egg mixture until just combined. Fold in the chocolate chips by hand using a rubber spatula. This batter will be quite soft; don't worry, chilling will make it so you can handle it. Refrigerate for 12 hours at least which will ensure tender cookies.
Heat the oven to 325F and use parchment paper or a silicone mat to line a baking sheet. Use a scoop or spoon to form dough into balls and place on the baking sheet with 3 inches between balls so they can spread. Bake 13-16 minutes until barely golden brown around the edges. The center will be pale in the middle. Allow to cool on a rack for 20 minutes.
Notes:
You may wonder if the extra 2 T flour is an altitude adjustment since you've seen those from time to time in our recipes. But in this instance the original sea-level recipe calls for a cup as well as 2 tablespoons. For altitude I've added even more, see above.
The original recipe is for a salted cookie. You may find that appealing--I do too, but I'm trying to limit salt intake. The cookies are great without the topping. However, if you wish, sprinkle the cookies with a flaky salt just as they come out of the oven.
You can find tahini in most supermarkets these days.
Mix the flour, baking soda, baking powder, and salt and whisk together. Add this mixture to the butter/egg mixture until just combined. Fold in the chocolate chips by hand using a rubber spatula. This batter will be quite soft; don't worry, chilling will make it so you can handle it. Refrigerate for 12 hours at least which will ensure tender cookies.
Heat the oven to 325F and use parchment paper or a silicone mat to line a baking sheet. Use a scoop or spoon to form dough into balls and place on the baking sheet with 3 inches between balls so they can spread. Bake 13-16 minutes until barely golden brown around the edges. The center will be pale in the middle. Allow to cool on a rack for 20 minutes.
Notes:
You may wonder if the extra 2 T flour is an altitude adjustment since you've seen those from time to time in our recipes. But in this instance the original sea-level recipe calls for a cup as well as 2 tablespoons. For altitude I've added even more, see above.
The original recipe is for a salted cookie. You may find that appealing--I do too, but I'm trying to limit salt intake. The cookies are great without the topping. However, if you wish, sprinkle the cookies with a flaky salt just as they come out of the oven.
You can find tahini in most supermarkets these days.
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