The secret to chocolate chunk cookies is: sesame! The tahini makes ALL the difference in this cookie. I love the flavor of sesame and tahini’s versatility in everything from a cake to brownies this cookie, is amazing. Unfortunately, right after I took these out of the oven, I made an all-too-often poor decision of eating like too many. But nevertheless, these were very yummy!
I like a cookie that isn’t overly buttery, or too sweet. One that has a nice chew to them- slightly crispy around the edges but softer in the inside. Tasting a good cookie resembles the experience of an epiphany- it only ever happens once in a while and when it does, you attempt to pinpoint the exact flavors- was that a slightly smokey bite or a hint of cinnamon? A poignant espresso flavor perhaps? Well for me, tahini is the secret ingredient. Its earthy and nutty taste enhances the sugary and buttery goodness that these little bites represent.
Cookies never fail to cheer you up when you’re having a mediocre day; when you feel as if everything around you is collapsing, or that the uncertain future will never straighten itself out and you’ll never get to see the end of a life’s goal. Honestly, today’s one of those days: it’s so hard to find motivation in completing certain tasks and with the stress of 5 upcoming midterms, it’s very easy to lose yourself amidst emotional fraught and anxiety.
They’ll always be here for you- as a quick fix solution and something to brighten up your day. They’re not degenerating, ignorant, stress inducing, or whatever else you’re going through and dealing with. Haha, enough with the complaining alright. Give these a try and let me know how it goes!
Tips & Tricks
- Make sure to chill the dough whilst your oven is preheating. But don’t let it go overnight or else the end product won’t look like the ones I have here.
- Of course, the star here is the tahini but if your not a fan, by all means avoid it! But you know me…
- If you’re an even greater fan of chocolate chunks, add more ’til your heart’s content. Watching the pools of chocolate slowly melt in the oven truly satisfies an anonymous void- don’t really know know what, but trust me, it does.
- If you like ’em flat, add more baking soda and reduce oven time.
- Like ’em big and chunky like how I do, more baking powder’s the answer. Beware not to add too much or the cookie can sink in the middle and when that happened to me, my self esteem was racked for a couple minutes.
- After taking them out of the oven, they’ll be a little soft int he middle. That’s all fine an dandy as they continue to “bake” with the residual heat from your surroundings. Don’t overbake them or you’ll get thick brown sugar shortbreads.
- Bread flour gives the cookie a pleasant chew. All purpose flour, having a lower gluten content than the latter, would make the cookie a bit more cake-like.
- 90g butter, softened
- 100g brown sugar
- 20g white sugar
- 60g egg (1 large)
- 80g tahini
- 1/2 tsp coffee extract (optional)
- 100g bread flour
- 75g all purpose flour
- 1 generous tsp baking powder
- 1/2 tsp baking soda (optional)
- 150-200g dark chocolate, chopped roughly
- Cream softened butter with sugars. The fat and glucose should be fully emulsified.
- Mix in the egg, tahini, and extract if desired.
- Add in flours, baking powder and baking soda if desired. Fold using spatula, not whisk.
- Add in chocolate chunks.
- When oven is preheating at 365 degrees Fahrenheit, chill the cookie dough in the fridge.
- Bake for 14 minutes (no more!) until the cookies are kind of cooked. They will harden a bit after cooking. Use your gut here!!
- These make 12 (with 1.5 inch scoop).
- Eat them before they’re gone!!