Tahini Chocolate Chip Cookies

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Dive into a delectable twist on a classic: our Tahini Pecan Chocolate Chip Cookies promise a flavor journey you won’t forget

lets Venture beyond the traditional with these Tahini Pecan Chocolate Chip Cookies. Marrying the nutty flavors of tahini with the crunch of pecans, these are a delightful departure from regular chocolate chip cookies. Their rich, slightly savory undertone truly sets them apart. After countless baking adventures, this tahini cookie recipe emerges as a winner for its unmatched chewy, gooey texture. And the best part? This easy cookie recipe might just have you declaring a new favorite. Join me in unveiling the magic behind these scrumptious bites.

The Role of Tahini in Our Chocolate Chip Cookies

A gem from the Middle East, tahini is a creamy sesame paste that’s not just for savory dishes like moutabal and hummus. You’d be surprised at how it can elevate sweet treats! From its starring role in halva to enhancing brownies and cakes, tahini is versatile. In our soft and fluffy cookies, it adds a depth of nutty richness and curbs excessive sweetness, creating a harmonious flavor in every mouthful.

Getting Your Tahini Pecan Cookies to the Perfect Size

Ever found yourself pondering the perfect cookie size? While my heart belongs to the larger, melt-in-the-mouth center kind, it’s truly up to you. A common practice is forming the dough into 1-inch balls to capture that timeless cookie essence. But, big or small, it’s your masterpiece!

Making These Cookies Truly Yours:

While I’m partial to the blend of pecans and dark chocolate, the world’s your oyster here. Venture with walnuts, macadamia, or even peanuts for that nutty twist. And if you’re feeling chocolaty, why not throw in M&M’s, white chocolate, or milk chocolate? Customize to your heart’s content!

My Time-Tested Tips for Perfect Cookies:

Before we get our hands doughy, here’s a compilation of tried-and-true baking wisdom for those perfect tahini pecan chocolate chip cookies:

  1. Room Temperature Ingredients: Your eggs and butter need a natural warm-up, so sidestep that microwave.
  2. Oven Matters: Set it to 325 F and give it a good 10-minute preheat before those cookies go in.
  3. Baking Soda’s the Star: Remember, it’s baking soda for these soft and fluffy cookies, not baking powder.
  4. The Perfect Dough Temperature: Starting with chilled dough and a room-temp baking sheet ensures cookies that hold their shape.
  5. Oven Hot Spots: A midway pan rotation is the secret to evenly baked cookies, thanks to those pesky oven temperature variations.
  6. The Art of Mixing: Introduce your chocolate chips and nuts with a gentle fold using a spatula; over mixing is a no-go!

How to Freeze Tahini Pecan Chocolate Chip Cookie Dough

Making a big batch of cookies? Consider freezing some dough to enjoy fresh-baked Tahini Pecan Chocolate Chip Cookies anytime the craving strikes. Here’s how:

  1. Prepare the Dough Balls: After making your cookie dough, roll them into desired-sized balls. Place these balls on a baking sheet lined with parchment paper, ensuring they’re spaced apart.
  2. Initial Freezing: Pop the baking sheet into the freezer for about an hour. This step ensures the dough balls don’t stick together when stored.
  3. Transfer and Store: Once the cookie dough balls are frozen solid, transfer them into a labeled, freezer-safe bag or container. Make sure to press out as much air as possible before sealing.
  4. Baking from Frozen: When you’re ready to indulge, there’s no need to thaw! Simply place your frozen dough balls on a baking sheet and bake. You might need to add an extra minute or two to the baking time.

Remember, your Tahini Pecan Chocolate Chip Cookie dough will remain at its best quality for up to 2 months in the freezer. Happy baking!

How to Make Tahini Chocolate Chip Cookies

Preparation

1.
Creaming Butter, Tahini, and Sugar: In a standing mixer fitted with the paddle attachment, cream together the butter, tahini, and brown sugar on medium speed. Mix until the mixture is smooth and fluffy, about 5 minutes.
Adding Eggs: Incorporate the eggs one at a time, ensuring each egg is well mixed before adding the next. Continue mixing on medium speed for another 5 minutes.
Mark as complete
2.
Preparing Dry Ingredients: In a separate bowl, sift together the flour, baking soda, baking powder, and salt.
Combining Wet and Dry Mixtures: Gradually add the sifted dry ingredients to the butter mixture, mixing on low speed just until combined.
Mark as complete
3.
Fold in Add-ins: Remove the bowl from the mixer. Using a rubber spatula, gently fold in the chocolate chips and chopped pecans until evenly distributed.
Chilling the Dough: Cover the dough and refrigerate for at least an hour. This helps the cookies to hold their shape better while baking.
Mark as complete
4.
Prepping and Baking: Preheat your oven to 325 F. Line a baking sheet with parchment paper or use a non-stick baking sheet. Using a large ice cream scoop, form 9 large balls of dough, spacing them at least 3 inches apart on the baking sheet. Gently flatten the tops of the dough balls using the back of a cup.
Mark as complete
5.
Baking: Bake the cookies until the edges are just golden brown.
Cooling: Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely, about 30 minutes.
Serving: Once cooled, enjoy your Tahini Pecan Chocolate Chip Cookies and perhaps share them with friends or family!
Mark as complete

Ingredients:

1X 2X 3X
Adjust Servings
4 oz unsalted butter
½ cup tahini
1 cup brown sugar
2 eggs
1 ¼ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 cup of dark chocolate chips
½ cup chopped pecans

Preparation

1
Creaming Butter, Tahini, and Sugar: In a standing mixer fitted with the paddle attachment, cream together the butter, tahini, and brown sugar on medium speed. Mix until the mixture is smooth and fluffy, about 5 minutes. Adding Eggs: Incorporate the eggs one at a time, ensuring each egg is well mixed before adding the next. Continue mixing on medium speed for another 5 minutes.
2
Preparing Dry Ingredients: In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Combining Wet and Dry Mixtures: Gradually add the sifted dry ingredients to the butter mixture, mixing on low speed just until combined.
3
Fold in Add-ins: Remove the bowl from the mixer. Using a rubber spatula, gently fold in the chocolate chips and chopped pecans until evenly distributed. Chilling the Dough: Cover the dough and refrigerate for at least an hour. This helps the cookies to hold their shape better while baking.
4
Prepping and Baking: Preheat your oven to 325 F. Line a baking sheet with parchment paper or use a non-stick baking sheet. Using a large ice cream scoop, form 9 large balls of dough, spacing them at least 3 inches apart on the baking sheet. Gently flatten the tops of the dough balls using the back of a cup.
5
Baking: Bake the cookies until the edges are just golden brown. Cooling: Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely, about 30 minutes. Serving: Once cooled, enjoy your Tahini Pecan Chocolate Chip Cookies and perhaps share them with friends or family!

Recipe Tips & Suggestions

Storing Baked Cookies:

Room Temperature: Place cooled cookies in an airtight container, separating layers with parchment paper to prevent sticking. They'll stay fresh at room temperature for about a week.

Keep them Crispy: If you prefer crispy cookies, store them with a piece of bread in the container. The bread will become stale, but your cookies will remain crispy

For Softer Cookies: Place a slice of apple in the container. The moisture from the apple will help maintain the softness of the cookies.

Freezing Baked Cookies:

Cool Completely: Ensure your cookies are completely cooled to room temperature before preparing them for freezing

Single Layer: Lay the cookies on a baking sheet in a single layer, ensuring they aren't touching. Place the sheet in the freezer for an hour or until the cookies are frozen solid.

Pack Properly: Transfer the frozen cookies into resealable plastic freezer bags or airtight containers. If stacking cookies, use parchment or waxed paper between layers to prevent stickin

Label and Date: Always label your bags or containers with the date and type of cookie. This will help you keep track of freshness and avoid guesswork later on.

Thawing: When you're ready to enjoy, remove the desired number of cookies from the freezer and let them thaw at room temperature. If you're in a hurry, you can warm them for a few minutes in the oven.

Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.

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