Cookies

Salted Tahini Walnut Chocolate Chip Cookies

Salted Tahini Walnut Chocolate Chip Cookies This chocolate chip cookie recipe showcases the classic flavor combination of salty and sweet, yet these cookies have a more sophisticated flavor profile due to the addition of tahini. Tahini is a paste made from ground sesame seeds, and is a staple of Mediterranean cuisine. It's nutty flavor lends perfectly for these cookies, and that flavor is accentuated by the chopped walnuts, which also lend some crunch.

Add flaky sea salt to the cookies once they come out of the oven.

homemade cookies

These cookies give the Toll House recipe a run for their money, and they are just as easy. If you follow the instructions below, you will have delicious, thick, chewy homemade cookies. If you want to make the cookies smaller, just reduce the baking time and increase the baking temperature.  Also, the recipe suggests that you allow the cookie dough to rest overnight. It's ok to skip this step if you don't have time--just make sure your cookie dough is cold before baking. Enjoy!

Cookies and milk

Salted Tahini Walnut Chocolate Chip Cookies
Author: Vallery
Prep time:
Cook time:
Total time:
Serves: 16 cookies
Ingredients
  • 1/2 cup (1 stick) unsalted butter at room temperature
  • 1/2 cup tahini, stirred well
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup + 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • 1/2 cup chopped walnuts (optional)
  • flaky sea salt, for sprinkling (optional)
Instructions
  1. Using a stand mixer with the paddle attachment, cream butter, tahini and sugars together on low for about one minute. Increase speed to medium and cream for an additional four minutes, until light and fluffy.
  2. Add egg, egg yolk and vanilla. Continue mixing on medium for an additional five minutes.
  3. Meanwhile, combine the flour, baking soda, baking powder and salt in a medium bowl.
  4. Add the flour mixture to the cookie dough and mix on low until just combined. Fold in the chocolate chips and walnuts using a rubber spatula.
  5. Store the cookie dough in an airtight container overnight, or for at least 12 hours.
  6. When ready to bake, preheat the oven to 325F. Line a baking sheet with parchment paper.
  7. Divide the dough into 16 equal parts. Roll each part into a small ball. Place the balls on the baking sheet 3 inches apart, leaving room for the cookies to spread.
  8. Bake the cookies 12-16 minutes. The edges should be golden brown and the centers should be pale. (Do not overbake or your cookies will be hard! Remember, they will continue to bake once you remove them from the oven.)
  9. Remove from the oven and sprinkle with flaky sea salt. Allow the cookies to cool on their pan for 5 minutes. Transfer the cookies to a wire rack to cool completely.
  10. You may store for up to three days in an air-tight container at room temperate.
  11. Note: If you want smaller cookies, you will need to increase the baking temperature and reduce the baking time.

This recipe was adapted from NYTFood.

chocolate chip cookies

Avocado Brownies & Coconut Oil Fudge

Easy Avocado Brownies Avocado in brownies? Yes!  This was my first baking project where I combined avocado and chocolate. These fudge-like brownies are lighter than traditional brownies, but the abundance of chocolate makes them super rich and satisfying. The brownies are delectable on their own, but I made a dreamily good fudge-like frosting of coconut oil, maple syrup and chocolate.

If you know me at all (or have been following me on snapchat this week @FoodieInNewYork), you know that I love all things avocado.  This was my first time baking (or even eating) the avocado-chocolate combo, and I must admit, I could taste the essence of avocado in the brownies, but I didn't mind. I also noticed that the avocado taste lessened the next day.  Or maybe I just became more accustomed to the taste. Either way, these brownies are so good, you won't be worried about the avocados!

Ready to go into the oven

Spreading the coconut oil fudge topping over the cooled brownies

I topped them with chopped walnuts and cacao nibs. But you can pretty much top them with whatever you want--or nothing at all even!  I think toasted coconut, nuts, or chocolate chips would all be excellent toppings.  I served these brownies with raspberries because I find that the sweet-tart raspberries perfectly complement the rich chocolate.

avocado brownies

homemade avocado browniesI love "mix and bake" recipes where there isn't that much of the extra to-do's, and this recipe is certainly that. Just make sure your avocados are good and ripe. Everything else is a matter of measuring and mixing! I hope you enjoy this recipe as much as I have!

homemade dark chocolate avocado brownies

Avocado Brownies with Coconut Oil Fudge
Author: Vallery
Prep time:
Cook time:
Total time:
Serves: 9 brownies
*You can use semisweet OR dark chocolate **You can use brown sugar OR coconut sugar
Ingredients
  • 2 ripe avocados
  • 4 ounces dark chocolate
  • 3/4 cup brown sugar
  • 1 tablespoon brewed expresso
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1/2 cup cocoa or cacao powder
  • 1/2 cup almond flour
  • 1/4 teaspoon salt
  • 1/2 cup walnuts, chopped (optional)
  • FOR THE FUDGE FROSTING
  • 1/4 cup coconut oil
  • 1/3 cup maple syrup
  • 2 ounces dark chocolate
  • 1/3 cup cacao or cocoa powder
  • 1/4 cup walnuts, chopped (optional)
  • 2 tablespoons cacao nibs (optional)
Instructions
  1. Prepare an 8x8 square baking pan by lining it with parchment paper.
  2. Preheat the oven to 350F. In a microwave-safe bowl or on the top of a double boiler, melt the chocolate, then set aside.
  3. Remove the flesh from the avocados and place in the bowl of a stand mixer or a food processor. Mix or process until the avocado flesh is completely broken down.
  4. Add the sugar, coffee and vanilla extract and mix until smooth. Use a rubber spatula to scrape down the sides and bottom of the bowl. Add the melted chocolate and mix until thoroughly combined. Add the eggs and mix until just combined. Add the cocoa powder, almond flour and salt, and mix until just combined.
  5. Stir in the 1/2 cup chopped walnuts. Spread the batter evenly in the 8x8 inch baking pan.
  6. Bake for 30 minutes, until just set.
  7. Remove from the oven and allow to cool.
  8. Meanwhile, prepare the fudge frosting. Combine the coconut oil, maple syrup and chocolate in a small saucepan over low heat. Stir with a wooden spoon until combined. Remove the pot from the heat and stir in the 1/3 cup cocoa powder.
  9. Pour the fudge frosting over the cooled brownies. Sprinkle the remaining chopped walnuts and cacao nibs on top of the brownies.
  10. Allow it to set in the refrigerator for one hour. Remove the brownies from the pan and cut into squares and serve. The brownies can be stored in an airtight container for up to 3 days.

This recipe was adapted from halfbaked harvest.

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