Friday, August 19, 2016
Salted Tahini Chocolate Chip Cookies
I am an avid reader of the food section of The New York Times. From time to time, I find a gem of a recipe, print it off and forget about it. However, in the case of a recipe for Salted Tahini Chocolate Chip Cookies, I could not get them out of my head. It took me four months to make them among other projects, but I am so glad that I did.
These cookies are the bomb - the very best chocolate chip cookies I have ever had, and among the very best biscuits of any kind that I have ever had. The tahini adds a gorgeous nutty flavour to complement the chocolate, and the flavours are set off beautifully by the salt sprinkled on top as the cookies come out of the oven. They are also quite crispy cookies - I like them that way.
The only change I made to the recipe is that I didn't wait for 12 hours before baking the dough - I baked it straight away and the cookies seemed just fine to me.
If you like chocolate chip cookies, do yourself a favour and make these - they are wonderful.