Give your chocolate chip cookies a bit of nutty flair with the addition of tahini (sesame paste).

Nancy Macklin
Source: Better Homes and Gardens

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Credit: Brie Passano

Recipe Summary

prep:
20 mins
bake:
10 mins to 12 mins at 350° per batch
stand:
30 mins
Servings:
48
Yield:
48 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Line cookie sheets with parchment paper. In a large bowl beat butter and tahini with a mixer on medium to high until well blended. Add sugars, baking soda, and salt. Beat on medium 2 minutes, scraping bowl as needed. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and chocolate chips.

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  • Drop dough by rounded tablespoons 2 inches apart onto prepared cookie sheets. Bake 10 to 12 minutes or until lightly browned. Cool on cookie sheets 5 minutes. Remove; cool on wire racks.

  • Drizzle Tahini Icing on cooled cookies and sprinkle with sesame seeds. Let stand 30 minutes or until set.

Tahini Icing

In a small bowl whisk together 2 Tbsp. tahini (sesame seed paste), 1 cup powdered sugar, and 2 to 3 Tbsp. milk to reach a drizzling consistency.

Nutrition Facts

124 calories; total fat 6g; saturated fat 3g; polyunsaturated fat 1g; monounsaturated fat 1g; cholesterol 13mg; sodium 3mg; potassium 29mg; carbohydrates 18g; fiber 1g; sugar 13g; protein 2g; trans fatty acid 0g; vitamin a 74IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 14mcg; vitamin b12 0mcg; calcium 12mg; iron 0mg.
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