5/100: Tahini chocolate chip cookies!
Why no creative title? I think because the tahini speaks for itself! Everyone that I mentioned the title of this recipe took a pause (myself included). Tahini? In cookies? But why? My friend who suggested the recipe, Vy, said: "but you don't taste the tahini! It just makes the cookie... better." I was skeptical, but I was also excited to bake something for Vy, so I undertook the mission! Vy suggested this recipe to me because it is another New York Times Cooking recipe and goodness am I glad that she did (uh-oh, spoiler alert!).
Not only did Vy suggest the recipe, but she supplied with the special ingredients it required: tahini for the beginning and Maldon salt flakes for the end (thanks Vy!). So, as per usual, I gathered all of the ingredients and got mixing!
You add in the tahini with the butter and sugar, so it's a part of the creaming process. Did it replace butter? Not to my knowledge. I actually think it replaced the flour. There was only 1 cup of flour and 1 and 3/4 cup chocolate chips! Side note: I opted for semi-sweet chocolate chips and they were fantastic.
After folding in the chocolate chips with the cookie batter I had to let the batter cool for at least 12 hours. So, I called it a night on Monday and resumed baking on Tuesday. To be honest, it was fun breaking it apart into pieces like this! Often in experiments we have steps that are breakpoints- so if we don't want to do one really really long day we can split it into two days. This was the same concept and, just as I like it in lab, I like it in baking! For those curious: the cookie batter test was a solid medium and a soft pass (if a pass at all). I was pretty nervous going into baking these, because you could definitely taste the tahini and it was a little weird!
Nevertheless, the cookies were made and they were going to be baked! I started baking the moment I got home the next day so I could bring them over to Vy that night (3 day turnaround request, people, I'm taking recs!). After three batches of baking I took these cookies out of the oven and they looked MAGICAL!
My roommates dug into them immediately and everyone agreed: no tahini taste, just the perfect chocolate chip cookie texture. Yes, I did say perfect. Go find the recipe and bake them!! I ran these puppies over to Vy's so we could try them together.
These cookies were GOOD. Great, perfect, there's simply no debating. I haven't yet cooked something and seen it eaten by my roommates so quickly. I brought a small fraction over to Vy's and left the rest with my roommates. By the next evening the cookies were all gone! My roommate Dan says he doesn't have a sweet tooth, but my devoured baked goods beg to differ. I actually love that my roommates eat my baked goods- it feels great to bake for people and it feels super supportive of them, so thank you roomies!
Making this recipe was a total blast. As you can see by the shorter post: it went off without a hitch. One aspect of the recipe I really appreciated was the length of time I should mix for. It's great to throw ingredients and set a timer for mixing rather than saying "oh, does that look light and fluffy or should I let it go longer? But not too long so I don't overmix!" Rinse and repeat until I undoubtedly under or over mix my baked good. It was fun to bake a direct request and rush it over to Vy. One of my next bakes (probably not this weekend, but the next during the week), I'll be doing a bake exchange with my two friends Dani and Kevin! I challenged him to make scones and he challenged me to make brownies (not cakey or fluffy!)
Not only did Vy suggest the recipe, but she supplied with the special ingredients it required: tahini for the beginning and Maldon salt flakes for the end (thanks Vy!). So, as per usual, I gathered all of the ingredients and got mixing!
You add in the tahini with the butter and sugar, so it's a part of the creaming process. Did it replace butter? Not to my knowledge. I actually think it replaced the flour. There was only 1 cup of flour and 1 and 3/4 cup chocolate chips! Side note: I opted for semi-sweet chocolate chips and they were fantastic.
 |
| That's a lot of chocolate chips! |
Nevertheless, the cookies were made and they were going to be baked! I started baking the moment I got home the next day so I could bring them over to Vy that night (3 day turnaround request, people, I'm taking recs!). After three batches of baking I took these cookies out of the oven and they looked MAGICAL!
 |
| Look at how beautiful and puffy those cookies are! Maldon salt sprinkled on top! |
My roommates dug into them immediately and everyone agreed: no tahini taste, just the perfect chocolate chip cookie texture. Yes, I did say perfect. Go find the recipe and bake them!! I ran these puppies over to Vy's so we could try them together.
 |
| Look at that middle! Soft, chewy, great chocolate distribution! |
Making this recipe was a total blast. As you can see by the shorter post: it went off without a hitch. One aspect of the recipe I really appreciated was the length of time I should mix for. It's great to throw ingredients and set a timer for mixing rather than saying "oh, does that look light and fluffy or should I let it go longer? But not too long so I don't overmix!" Rinse and repeat until I undoubtedly under or over mix my baked good. It was fun to bake a direct request and rush it over to Vy. One of my next bakes (probably not this weekend, but the next during the week), I'll be doing a bake exchange with my two friends Dani and Kevin! I challenged him to make scones and he challenged me to make brownies (not cakey or fluffy!)
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