I love riffing on old recipes in my worn, hand-written recipe book. As a result, I ended up making this Coconut Tahini Chocolate Chip Cookie recipe! 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. Because, it’s not always about the ingredients you add, it’s about getting familiar with the process and understanding flavors. And, with that knowledge, you can create any dish like magic!
My favorite part about this Coconut Tahini Chocolate Chip Cookie recipe? How the tahini comes through. It has a very sophisticated nutty flavor that pairs beautifully with the chocolate. Alternatively, you could make this recipe with a variety of other ingredients. For example, you could add in white chocolate, dried fruits, or other spices like cardamom.
Like sweets? Be sure to check out my other desserts like my Chocolate Chip Nutella Cream Cheese Cookie Sandwich or my The Ultimate Oreo Bundt Cake.
I hope you enjoy making 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 recipe turns out for you!
Coconut Tahini Chocolate Chip Cookies
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
- 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.