Small Batch Tahini Chocolate Chip Cookies, adapted from Sweet & Simple, make just 12 cookies! But you’ll want more.
So I was totally going to give you a new cheesecake recipe for Shavuot (because Shavuot = cheesecake) but I made these Tahini Chocolate Chip Cookies instead and had to share them with you! They are wonderfully buttery, so that counts as your traditional dairy right? I’m going to go with right.
Unlike cheesecake, these cookies can be made in less than 30 minutes, from grabbing the ingredients to eating a cookie. Can’t beat that.
But I can’t take the credit for the recipe. I adapted a recipe from Christina’s latest cookbook, Sweet & Simple! Christina specializes in small-batch desserts (and savory food too!) and has written THREE books on the subject in two years. Is she superwoman? Perhaps.
Can I tell you how amazing Christina is? She is a sweet mom to her precious Camille, and I love how honest she is on her blog! She doesn’t hide tough days. Christina is also the best at telling her friends how amazing they are, so I hope she knows how amazing she is too! (Even though we’ve never actually met IRL! Oy!)
There are SO many tempting recipes in Sweet & Simple. And because they make small batches, you can definitely make them all. Beer Brownies, Strawberry Handpies, and Peanut Butter Chocolate Chip Cookies!
But I couldn’t just leave the recipe for Peanut Butter Chocolate Chip Cookies alone. I swapped out the peanut butter for tahini and OMG were these addicting!
I love that this recipe has a ton of chocolate chips. And all brown sugar gives them a rich molasses flavor. Tip: stick a few chocolate chips on the top of each cookie to make sure they look as good as they taste! And trust me, they taste amazing.
Stacks on stacks.
Okay, I’ll stop talking now.
Tahini Chocolate Chip Cookies
- 4 tablespoons unsalted butter softened
- ⅓ cup tahini, stirred well or natural peanut butter
- ¾ cup + 2 tablespoons dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup chocolate chunks or chips
- Preheat the oven to 350 degrees with the rack in the middle and line a baking sheest with a silicone mat or parchment paper.
- In a medium-size bowl, beat together the butter, tahini, and brown sugar with an electric mixer on medium speed. Beat until thoroughly blended and lightly fluffy, about 1 minute.
- Next, add the egg and vanilla and beat just until combined.
- Sprinkle in the flour, baking powder, baking soda, and salt evenly over the the dough.
- Beat or mix with a spoon until just combined.
- Finally, stir in the chocolate chips. Save a few to add on top of the cookies for aesthetic purposes.
- Press the dough flat in the bowl and roughly divide it in quarters by eye (you can also lightly score it with a knife). Make three dough balls out of each quarter of dough (for a total of 12 cookies).
- Roll the dough balls lightly in your hands and then place them on the baking sheet, evenly spaced. I usually do two rounds of 6 cookies. Cool the cookie sheet between batches. Top with more chocolate chips.
- Bake for about 11 minutes. The edges will start to brown, but the centers will still appear soft. Let the cookies cool on the baking sheet for 1 minute before moving them to a wire rack to cool completely.