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Coconut Tahini Chocolate Chip Cookies

I love riffing on old recipes in my worn, hand-written recipe book. That’s how I ended up making these Coconut Tahini Chocolate Chip Cookies! It’s a riff on my basic chocolate chip cookie recipe with the slightest of modifications. In fact, I do this with a lot of my recipes. For me, it’s how I can better learn the process of cooking. It’s not always about the ingredients you add, it’s about getting familiar with the process and understanding flavors. With that knowledge, you can create any dish like magic!

I hope you enjoy this recipe for Coconut Tahini Chocolate Chip Cookies. If you do, show me on instagram by tagging me in a photo of your creation @thefamiliarkitchen I would love to see how this dish turns out for you!

Coconut Tahini Chocolate Chip Cookie

Coconut Tahini Chocolate Chip Cookies

Prep Time1 hr 15 mins
Cook Time10 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American, Mediterranean
Keyword: baked goods, chocolate, coconut, cookies, tahini
Author: Ann Ittoop

Ingredients

  • Sugar, 1/2 cup
  • Brown Sugar, 1 cup
  • Unsalted Butter, 1 1/2 sticks, room-temperature
  • Vanilla Paste, 2 tbsp
  • Tahini, 1/2 cup
  • Eggs, 2, separated
  • AP Flour, 2 1/2 cup
  • Baking Powder, 1 tsp
  • Baking Soda, 1 tsp
  • Salt, 1 tsp
  • Chocolate Chunks1 1/2 cups
  • Grated Coconut, 1/2 cup

Instructions

Make the dough.

  • In a large mixing bowl, use a hand mixer and cream the sugars and room-temperature butter. Once creamed completely, add in the vanilla paste, tahini, and eggs and mix evenly. In a separate bowl, whisk together the AP flour, baking powder, baking soda, and salt. Now, little by little, add this flour mix to the wet ingredients using a silicone spatula to combine the ingredients. As you continue to combine, a crumbly dough should start to form. About halfway through mixing, you can add in the chocolate chunks and grated coconut. Continue to combine the ingredients until the dough is formed and no flour remains. The dough should be firm, but soft to the touch. 
    Once everything is combined, I like to place my cookie dough on a plastic sheet and wrap it into a long log shape that’s about 2 inches in diameter. Forming the dough in this way is helpful so you can slice the cookies into rounds before baking. Alternatively, you can also roll the dough up into a ball and scoop the dough out using a wired ice cream scoop – it’s up to you. Once your dough is wrapped

Bake it.

  • Preheat the oven to 400 degrees. On a baking sheet lined with parchment paper, slice the cookie dough log into about 1/2″ rounds and place on the sheet giving enough room for the cookies to expand as they cook (about 2″ breathing room). Use your finger and gently press into the center of each cookie - this will help the cookies form a flat shape instead of getting too puffy. Once the oven reaches 400 degrees, bake the cookies for exactly 8-10 minutes. The edges should be browned while the center is slightly softer. Remove from oven and place each cookie on a wire rack to cool completely.

When I was a kid, one of the first things my mom taught me how to make was a hot cup of chaya (homestyle tea). It was like a rite of passage…and an invitation to her colorful, spice-filled kitchen. The most exciting part back then was daringly pouring the steamy, caramel-colored goodness from one steel cup to another so I could cool it down and get that classic, frothy texture to sit atop the tea. It’s a recollection of my childhood every time I do it. That same magical feeling still shines through my recipes, both new and old. There’s just nothing like creating a dish so full of evocative flavor and love. It’s what gives me joy and the inspiration to share this experience with you every day! It’s something I hope offers you adventure, a little piece of home, and maybe even something a little familiar.

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