Okay, so I stumbled upon this recipe for “David Lebovitz Tahini Chocolate Chip Cookies” and figured, why not give it a shot? I mean, tahini in cookies? Sounded weird, but I was curious. Plus, I had a jar of tahini sitting in my pantry just begging to be used.
First things first, I gathered all my ingredients. Flour, sugar, the usual cookie stuff. And of course, the star of the show – tahini. I gave it a good stir because it had separated a bit, you know how tahini gets. Then, I grabbed my trusty stand mixer and started creaming together the butter and sugars. I always love that part, watching it get all light and fluffy.
Next up, in went the eggs and vanilla. I mixed everything until it was just combined, trying not to overmix. Then I slowly added in the dry ingredients. Finally, it was time for the good stuff – the chocolate chips and the tahini! I poured in a generous amount of chocolate chips, because who doesn’t love a good chocolate-to-dough ratio? Then, I added the tahini. The batter turned this interesting, slightly nutty color. I couldn’t resist sneaking a little taste – it was already pretty good!
- Scooped the dough onto baking sheets.
- Popped them into the oven.
- Waited impatiently, pacing around the kitchen.
The recipe said around 12 minutes for smaller cookies, which is what I was aiming for. I set the timer and tried to distract myself. After what felt like an eternity, the timer buzzed. I pulled the cookies out, and they looked amazing – golden brown and perfectly shaped. I quickly sprinkled them with a little flaky sea salt because I saw that in the recipe notes somewhere and thought it sounded fancy.
I let them cool for a few minutes before transferring them to a wire rack. Of course, I had to try one while they were still warm. And let me tell you, these cookies are something else. They’re soft and chewy, with that classic chocolate chip cookie flavor, but then you get this subtle, nutty, almost savory hint from the tahini. It’s hard to describe, but it just works. And that little sprinkle of sea salt on top? Genius. It really elevates the whole experience.
Honestly, I wasn’t sure what to expect from these tahini chocolate chip cookies, but they totally blew me away. They’re definitely going into my regular cookie rotation. If you’re looking for something a little different but still super delicious, you’ve gotta give these a try. Just a heads up though, they’re pretty addictive!
Anyway, I devoured a few more cookies and then reluctantly packed the rest up to share with friends. Maybe. We’ll see if they make it that far!
Someone on the internet said David is a pastry chef in Paris. He released a new cookbook. I didn’t read the book, but I think this recipe might be from the book. I don’t remember clearly, I found it on May 25th.
These cookies are really good. You should try them if you like tahini.
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