Steps to Prepare Tahini Chocolate Chip Cookies Kalejunkie

Chocolate Chip Crisscross Cookies

If you're a little tahini obsessed and regularly make a batch of lemon tahini sauce to pour over everything, there's good news on the cookie front for you.

Recipe Summary Chocolate Chip Crisscross Cookies

This is my riff on Allrecipes' Best Chocolate Chip Cookies. I turned half the dough into a chocolate dough with white chips, then used a technique from my cookbook, Marbled, Swirled, and Layered, to put the two halves together in a crisscross way. I also sprinkled Maldon® salt on top, which helps cut the sweetness and adds an extra little crunch.

Ingredients | Tahini Chocolate Chip Cookies Kalejunkie

1 cup unsalted butter, room temperature

1 cup white sugar

1 cup packed dark brown sugar

2 teaspoons vanilla extract

1 teaspoon baking soda

½ teaspoon kosher salt

2 eggs

2 ½ cups all-purpose flour, divided

1 cup semisweet chocolate chips

⅔ cup unsweetened Dutch-process cocoa powder

1 cup white chocolate chips

1 teaspoon flaky sea salt (such as Maldon®) (Optional)

Directions

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.

Put butter, white sugar, brown sugar, vanilla, baking soda, and salt in a bowl. Cream together with a mixer until butter clings to sides of bowl and is uniform in color, about 2 minutes. Mix in eggs 1 at a time, waiting until first is incorporated before adding second. Add 2 cups flour; mix on low speed until incorporated. (Dough will be very soft.)

Divide dough roughly in half and transfer one half to a separate bowl. Mix remaining 1/2 cup flour into one half, then stir in semisweet chocolate chips until evenly distributed. Mix cocoa powder into other half, then stir in white chocolate chips until evenly distributed.

Roll a tablespoon of each dough into a ball and tap lightly on counter to create a flat bottom (see assembly shots at left). Press flat sides together to form a larger ball, then flatten into a half-dark, half-light disk. Cut disk in half with a knife, cutting perpendicular to dough seam. Flip one half over and then firmly press halves back together. You should have a disk with 4 alternating quarters. Repeat with remaining dough. Transfer to baking sheet, spacing about 2 inches apart. Sprinkle with flaky sea salt.

Bake until cookie edges start to turn golden brown, 10 to 12 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely.

Unsweetened Dutch-process cocoa is a darker cocoa that has been acid neutralized. If you can't find it, you can use Hershey's(R) Special Dark(R) Cocoa.

Cookies keep up to 3 days in an airtight container at room temperature, or up to 3 months frozen.

Info | Tahini Chocolate Chip Cookies Kalejunkie

prep: 20 mins cook: 10 mins additional: 20 mins total: 50 mins Servings: 18 Yield: 18 servings

TAG : Chocolate Chip Crisscross Cookies

Desserts, Cookies, Chocolate Chip Cookie Recipes, White Chocolate,

Images of Tahini Chocolate Chip Cookies Kalejunkie

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