It’s Thursday, and I think it’s time for a little treat.
I’m back with another cookie recipe. If you haven’t checked out the other cookie recipes on this blog, then you really should. From banana to oats to coconut oil, there are lots to choose from.
Today’s cookies are a little different in that they contain tahini. You know, that sesame, peanut butter-like stuff that we use in hummus and baba ganoush. Other than the tahini, these are just good ole creamy, crunchy, satisfying chocolate chip cookies.
AND this recipe confirms my theory of the secret to great chocolate chip cookies.
Let those cookies sit in the fridge (or freezer) for at least a few hours.
This is how we used to treat cookie dough when I worked at a bakery in high school, and that’s really the best way to get cookies that are nicely shaped and textured.
I know it requires planning ahead, but when you see how pretty they are it’s so worth it.
Just look at them!
I really love the extra nuttiness of these cookies. They’re a nice balance of savory and sweet, and you can tell your family and friends that there’s something a little extra special about them.
Happy cookie-ing!
*Click or tap on recipe card to enlarge or save.