Recipe #2 - Salted Tahini Chocolate Chip Cookies

Intro

My brother challenged me to bake my way through the New York Times Top 11 Chocolate Chip Cookie recipes, mostly so maybe I would send him some to “taste-test.”

And why not?

I printed all the recipes, scanned the ingredients and spent about $60 on the stuff I did not have, like cake flour and coconut sugar - not including the cookie scoop that I have always wanted and finally bought. I did not buy any super special ingredients. No chocolate feves, no Maldon salt.

The Recipe

“These chocolate chip cookies…are a great place to start for the home baker seeking more sesame.”

HAHAHAHAHAHAHAHAHA. HA. Right up there with “Pies are a great way to add more fruit to the diet,” and “Ketchup is a vegetable.” But I digress.

The 1:1 flour/sugar ratio gave me pause, as did the amount of wet ingredients with the addition of the tahini. And the dough was very soft.

Some notes:

Kroger is the main local store here, so I used Simple Truth tahini
I used 72% cacao chocolate chunks (also Simple Truth)
I chilled the dough almost 24 hours, and it’s still very soft.
I used my cookie scoop (about 1.5 tablespoons) and baked 15-16 minutes.

I want these to be better.

The dough is delicious - a fabulous option for all you “why bake them?” folks. Soft texture, subtle nutty flavor - yum. But…the flavor gets a bit lost in the final baked product. And I could not even get the edges to brown without overbaking, so the end result is a pale, bland-looking chocolate chip cookie - not a good look in this category.

The Reviews

Me: The raw dough was delicious, but the tahini nuttiness gets lost in the baking. Eh.

Husband: I like these, but the texture is pretty soft. The salt, again, is great. Not too much.

Son: These are good but I like recipe #1 the best so far.