Never heard of Tahini Chocolate Chip Cookies? That’s okay. It took our adventurous minds a moment to let it sink in as well. But once it did, the excitement overwhelmed us.
Tahini is traditionally used in Middle Eastern savory dishes. Dishes like hummus, halva and baba ghanoush. Tahini is a creamy and nutty flavored butter made from toasted and hulled sesame seeds.
WHY SHOULD YOU USE TAHINI IN COOKIES?
At Utopihen we like to put tahini in our chocolate chip cookie recipe. Want to know why? Imagine the best chocolate chip cookie you have ever tried — crispy edges and soft centers. Now imagine the nutty flavor of toasted sesame seeds in each bite. Then a little hint of salt for a wonderful balance of sweet and savory. Now that is one deliciously unique cookie!
BETTER INGREDIENTS LEAD TO A BETTER WORLD
Here at Utopihen, we believe that the best culinary journeys are part of our journey to creating a better world — and it starts with the ingredients we choose. Making better-world choices when it comes to ingredients is something we can all take part in. For us, this means better eggs.
Utopihen eggs come from pasture raised hens. We even beat the industry standard of 108 square feel per hen by giving our hens 110 square feet. After all, everyone on our journey needs space to spread their wings.
This outdoor lifestyle results in happy, healthy hens that lay healthier eggs. Compared to conventional eggs, pasture raised eggs have 1/4 less saturated fat, 2x more omega-3 fatty acids, 3x more vitamin D and 7x more
Of course, we can’t talk about a better world without talking about sustainability for a moment. Here at Utopihen, we put a strong focus on sustainability initiatives ranging from solar power and landfill gas to energy programs and waste-to-energy programs. In fact, we are a 100% carbon neutral company.
So, you might say that in more ways than one, choosing Utopihen Pasture Raised Eggs is your invitation to a more sustainable world.
HOW CAN I HELP ON THIS JOURNEY?
By making your own Tahini Chocolate Chip Cookies, you are making a choice. A choice to use the best ingredients — like Utopihen Farms Pasture Raised Organic Eggs — that come from companies that care about our world as much as you do. Companies that want to make a difference for today and future generations to come. Companies that take action.
Having no packaging is another plus to making your own cookies. Not only are made-by-you cookies delicious, there will also be less waste going into our landfills, which is something you can definitely feel good about.
By using this Tahini Chocolate Chip Cookie Recipe you can choose the level of quality of ingredients you want your family to eat. Whether they’re sustainable, organic, all natural, unbleached, pasture raised, non-GMO or all of these, you have complete control.
HOW TO MAKE THE PERFECT CHOCOLATE CHIP COOKIE USING TAHINI
• Tahini – Your tahini should be creamy. If buying it in a jar, make sure it is well mixed — meaning no oil floating on top. If this is the case, mix it well so the oil is completely incorporated into the sesame seed butter.
• Utopihen Pasture Raised Eggs – High-quality ingredients is what we are all about at Utopihen. So, it would only make sense to use high-quality, nutritious eggs.
• Dark Brown Sugar – Using dark brown sugar gives these cookies a deep flavor profile.
• Dark Chocolate Baking Bars – See how our chocolate is in melty pools? The secret? Chocolate baking bars. Chocolate chips have stabilizers in them which ensures they maintain their chip shape even at high temps. Chocolate baking bars do not have stabilizers so when your chocolate melts it looks glossy, luxurious.
• Sea Salt – Every sweet needs a great balance, so a sprinkling of sea salt just makes sense. It’s a great complement to the nutty sesame flavor as well. Wait until the cookies have cooled about ten minutes before you sprinkle the salt on to get well-balanced salted Tahini Chocolate Chip Cookies.
• Scooping – As straightforward as it may seem it’s important not to pack the cookie dough into your scoop. Fill the scoop with your cookie dough without pressing more into the scoop. This will make for a lighter, airier cookie.
• More Chocolate – Want to achieve the look of our cookies with the dramatic pools of chocolate on top? Once you scoop your dough onto the cookie sheet press one (or more) chocolate chunks onto the surface of your dough. You can push them flat or have pieces sticking out of the dough. Either way will look delicious once baked.
• Tap – Love that crinkled, bumpy look on the surface of a cookie? So do we. To achieve this, tap the cookie sheet on the edge of the counter when you pull it out of the oven. This will make the puffiness collapse over the chocolate. Beautiful!
• Serving – These can be served warm out of the oven or cooled to room temp.
• Storing – Tahini Chocolate Chip Cookies can be stored in an airtight container at room temp.
Your hardest decision will be how many Tahini Chocolate Chip Cookies to eat.
Chocolate Chip Tahini Cookies
- 1 1/4 cups All-Purpose Flour
- 1/2 cup Granulated Sugar
- 1/2 cup Dark Brown Sugar, packed
- 1/2 cup Unsalted Butter, at room temperature
- 1 large Utopihen Pasture Raised Egg
- 1/2 cup Tahini
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 2 tsp Vanilla Extract
- 2 (4 oz bars) Dark Chocolate (Ghirardelli, Bakers, Lindt)
- Sea Salt for sprinkling on top
- Preheat oven to 350° F. Line two cookie sheets with parchment paper and set aside.
- In a large bowl, add the flour, baking soda, baking powder and salt. Whisk together and set aside.
- Chop the chocolate in bite-sized pieces — 6 oz of chocolate will be added to the cookie dough and 2 oz will be added to the top of each dough ball before baking.
- In a mixing bowl, add the butter. On high speed, cream the butter until fluffy.
- With the mixer on medium speed, add in the white and brown sugars. Bring the mixer back to high speed and mix until light and fluffy and completely blended.
- Next, bring the mixer down to low speed and add in the egg and vanilla extract. Place the mixer back to medium-high speed and mix until completely combined. Scrape down the sides of the bowl as needed.
- Add the tahini and mix well until combined.
- Bring the mixer to low speed and slowly add in the flour mixture one large spoonful at a time. Once all the flour mixture is added, turn the mixer up to medium-high speed and mix until completely combined and the cookie dough is formed.
- Fold in 6 oz of the chopped chocolate.
- Using a cookie scoop, scoop onto the prepared cookie sheet. Spacing should be 2 inches apart.
- Place a chocolate chunk on top of each dough ball. Gently press into dough so it adheres.
- Bake for 9-11 minutes. Edges and tops should be golden brown.
- As you pull the cookie sheet out of the oven, tap it on the counter. This will deflate the puffiness of the cookie. You will be left with a beautiful crinkled, golden brown cookie.
- Let cool for 10 minutes and then sprinkle with sea salt.
- Can be served warm or at room temperature.