It would be almost impossible to do a series on cookies without including at least one chocolate chip cookie recipe. They are, after all, the most classic and beloved of cookies.
The thing is, pretty much everyone has a favourite tried-and-true recipe in their collection, so why add another one to the pile?
So on day four of my Christmas cookie extravaganza, I'm sharing something a little different - big fat chewy chocolate chip cookies, upgraded with rich nutty tahini and sweet blond chocolate.
This year, I want to help you get into the holiday spirit with a little something I'm calling the 12 Days of Christmas Cookies.
From December 14 to 25, I'm posting a new holiday cookie recipe each day. Did you miss one? You can catch up on my Christmas Cookies page.
A Classic Cookie with a Tahini Twist
This recipe started with my favourite peanut butter cookie dough, except I used creamy tahini instead of the peanut butter, and added in an entire bar of roughly chopped blond chocolate to shake things up.
It was a bit of an experiment, but I'm pleased to report the end result was even better than I thought it would be.
These cookies are just the right amount of soft and chewy. The tahini adds a deep nutty flavour and just the teensiest hint of bitterness, while the blond chocolate balances things out with its sweet caramel notes.
A friend who taste-tested the first batch described these as halvah cookies, which is a pretty accurate description.
What is Blond Chocolate?
If you've never heard of blond chocolate before, you're definitely not alone.
This magical concoction was accidentally invented by the chocolatiers at Valhrona in 2006, and while it's gained in popularity over the years, it's still relatively hard to find.
So what is it, exactly? It's caramelized white chocolate, which adds depth and dark toasty toasty caramel flavour, along with an unmistakable blond colour.
If you can't find blond chocolate, try using dark chocolate or milk chocolate for a completely different (but equally delicious) flavour pairing. Or leave out the chocolate and enjoy the rich nuttiness of the tahini all on its own.
There are really no wrong choices when it comes to these cookies... so long as you choose to bake them, that is.
More Creative Twists on Chocolate Chip Cookies
The classic is a classic for a reason, but there's no reason you can't shake it up every once in a while.
Looking for a little something different from your usual? Try one of these:
- Chocolate Mint Chip Cookies from Crumb
- Big Fat Chewy Cappuccino Cookies from Crumb
- Triple Chocolate Cookie Bars from Crumb
- Chocolate Chunk Sourdough Cookies from Baked the Blog
- Honey Whole Wheat Chocolate Chunk Cookies from Simple Bites
- Brookie Bars from That Skinny Chick Can Bake
Adding tahini gives these cookies an irresistible nutty flavour that will have you swearing you’ll never bake another PB cookie again. My personal preference is to make these with blond chocolate because I love the way that it complements the roasty, nutty notes of the tahini, but they’re equally good made with dark chocolate or milk chocolate. There are no wrong choices when it comes to chocolate, my friends!
- ½ cup unsalted butter, at room temperature
- ½ cup tahini paste, well stirred
- 1 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ¾ tsp baking soda
- 1 tsp salt
- 1 cup roughly chopped blond chocolate
- In a large mixing bowl, beat the butter and brown sugar until fluffy. Add the tahini, egg and vanilla, and stir until smooth and eggs are completely incorporated.
- In a second bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients and chopped chocolate to the wet ingredients, and stir just until the dough comes together. Do not overmix. Cover the dough and refrigerate for one hour.
- Meanwhile, preheat the oven to 350F. Line two baking sheets with parchment paper or silicone baking mats.
- Using a small cookie scoop or a tablespoon measure, scoop out and shape into golfball-sized balls. Arrange on prepared baking sheets, spacing around 3” apart (please resist the urge to put them closer together - these cookies spread A LOT!).
- Bake in preheated oven, one cookie sheet at a time, for 15-18 minutes or until the tops are set and edges are golden-brown. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool off completely.
Storage: These cookies will keep for two or three days at room temperature, but are definitely better the same day they're baked. The unbaked dough can be refrigerated for up to one week, and frozen for up to two months.
- Category: Cookies
- Method: Baked
- Cuisine: Canadian