I became a fiend for sesame years ago, thanks to a glorious cup of black sesame bubble tea in California. It was instantaneous crack. Northern VA only recently caught up with bubble tea trend but alas - I can never find sesame.
In the meantime, tahini (ground sesame paste) has caught like wildfire in baking recipes. I've seen it all over the place, from pumpkin pie to brownies. I recently tried two different cookie recipes and am eager to share the results.
In the meantime, tahini (ground sesame paste) has caught like wildfire in baking recipes. I've seen it all over the place, from pumpkin pie to brownies. I recently tried two different cookie recipes and am eager to share the results.
For this post, we'll focus on the more traditional version from Food52 - the classic chocolate chip. This recipe simply replaced the butter with tahini. That easy.
Personally, I don't get a strong taste of sesame in these cookies. They are, however, moist with great texture. The batter is on the thicker end of the spectrum and requires no chill time in the fridge. Gotta love that!
I've made this recipe multiple times and each batch has been consistent and delicious! I generally use as a mix of half bittersweet and half semi-sweet chocolate chips. If you're looking to try something new, but not too randy, or you're simply avoiding dairy - try out these cookies!
Pop on over to Food52 for the recipe for these yummy Tahini Chocolate Chip Cookies!
