I *almost* feel bad posting another cookie recipe so soon after our ginger chews, but these are worth sharing. If you’re still riding the new-year-resolution-exercise-train, our friends have suggested that the addition of tahini makes these healthy. So there’s that.
This recipe comes from Molly Yeh, and she got it from Danielle Oron’s Modern Israeli Cooking (which I’ve already added to my wishlist!). And to go on a tangent for a second. Have you ready Molly’s blog yet? If not, find some time to sit down and scroll through her creative recipes while enjoying her entertaining writing. That’s some blogger, and I’m so excited that she’s in the process of writing her own cookbook.
I made these cookies last week when we were having some friends over and made the mistake of not reading through the entire recipe when I started. I did not have time to place the cookies in the freezer for “no less than 12 hours”. What?!!! I was in too deep to turn back, so I decided to just wing it and bake them directly after mixing them. I could have put them in the freezer for a few hours, but I wanted to see what would happened, and I considered it research for you good people. Fortunately, my experiment worked and the recipe below is written with oven times assuming you will bake them straight away. Although, I did like the suggestion that once frozen you could bake as many or as little as you wanted at any one time.
(Sarah & Kristin, do you remember when mom would have those big boxes of frozen ready-to-bake cookies in the deep freeze? Those were the days.)
In addition to changing the freezing and subsequent baking times, I made other minor changes to the techniques called for in the recipe. Using semi-sweet chips instead of the Valrhona discs (I’m not a fan of huge chunks of chocolate in my cookies). I skipped the parchment paper on the cookies sheets (rebel!).
- 1/2 cup butter
- 1/2 cup tahini
- 1 cup sugar
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla
- 1 cup + 2 Tbsp flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp kosher salt
- 1 1/2 cups semi-sweet chocolate chips
- finishing salt
- In an electric mixer cream together the butter, tahini, and sugar until light and fluffy (about 5 minutes). Add the egg, egg yolk, and vanilla and continue mixing on medium for another 5 minutes.
- Sift the flour, baking soda, baking powder, and salt. Add the flour mixture to the butter mixture and mix until just combined.
- Stir in the chocolate chips.
- Place drops of the dough that are approximately 1 tablespoon in volume onto a cookie sheet, leaving room for the cookies to spread. Sprinkle with finishing salt, if desired (I do this before baking, I know others do it after).
- Bake in a 350F oven for approximately 7-9 minutes depending upon how soft/crisp you want the final cookie. Allow the cookies to cool on the baking sheet for a couple of minutes before transferring to a wire rack.
Hooray for healthy cookies!