Chocolate chunks cookies are probably my favourite type of cookies. I love them gooey and full of big pieces of chocolate. This time, instead of following my usual recipe, I decided to try the tahini version.
Tahini is a condiment made from toasted sesame seeds, it has a beautiful nutty flavour and it’s commonly used for making hummus. Honestly I’ve bought it a couple of weeks ago exactly to prepare some hummus for a lunch with friends but I’ve just used a couple of spoons so I decided to search some recipes to finish the pot. I wanted something sweet and easy to make so I looked for cookies and found this amazing David Lebovitz’s recipe.
Believe me, these tahini chocolate chunks cookies are scrumptious andthe sesame gives them a divine aroma. These are probably the best chocolate chunks cookies that I’ve ever tried. Please, don’t be tempted to use chocolate chips because they are “baking resistant” that means they are made to keep their shape while baking so, if you like your cookies gooey and full of melted chocolate, do not use chocolate chips!
Tahini chocolate chunks cookies
Ingredients
- tahini , well stirred: 120 milliters
- unsalted butter , at room temperature: 115 grams
- granulated sugar: 100 grams
- light brown sugar: 90 grams
- eggs , big at room temperature: 1
- yolks , big at room temperature: 1
- plain flour: 150 grams
- bicarbonate of soda: 4 grams
- sea salt: 1 teaspoon
- dark chocolate , cut into chunks: 200 grams
- walnuts kernels, cut into chunks: 80 grams
Instructions
- In the bowl of a stand mixer beat the butter, tahini, granulated sugar and brown sugar on medium speed for 2-3 minutes until light and fluffy.
- Stop the mixer and scrape down the sides with a spatula, add the egg and the yolk and mix until well combined.
- In another bowl sift the flour with bicarbonate and salt.
- Add the dry ingredients into the mixer bowl and mix until well blended; do not over mix otherwise the cookies will be tough.
- Add the chocolate and the walnuts and mix using a spatula. Transfer the dough in an airtight container and refrigerate for at least 4 hours or overnight.
- After the resting time preheat the oven at 160°C. Using your hands (or an ice cream scoop) form the cookies into rounds, 3,5 cm for small cookies or 5 cm for larger cookies.Place them evenly spaced on baking trays lined with parchment papers 8 cm apart.Bake one tray at a time about: 12 minutes for small cookies or about 15 minutes for larger cookies, but always keep an eye on them and turn the tray in the oven midway during baking. They are ready when the edges are golden brown but the centre is still pale.
