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

Source: Better Homes and Gardens

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Credit: Brie Passano

Recipe Summary test

prep:
20 mins
bake:
10 mins
stand:
30 mins
total:
1 hr
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; fat 6g; cholesterol 13mg; saturated fat 3g; carbohydrates 18g; mono fat 1g; poly fat 1g; insoluble fiber 1g; sugars 13g; protein 2g; vitamin a 73.7IU; vitamin c 0.1mg; thiamin 0.1mg; niacin equivalents 0.5mg; folate 13.9mcg; sodium 3mg; potassium 29mg; calcium 12mg; iron 0.5mg.
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