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A simple yet delightful mix of tahini and pecans in a classic chocolate chip cookie. Dive in and enjoy!
Type of Cuisine:
Middle Eastern-Inspired
Prep Time: 1 hour 15 minutes (including dough chilling time).
Cook Time: 12-15 minutes
How Many Servings?
9 large cookies
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.