TAHINI CHOCOLATE CHIP COOKIES
Tahini, a rich paste made from ground sesame seeds, gives these chewy cookies a distinctive nutty flavor. It also makes the dough extra light and fluffy when you first put it together, so make sure to leave ample time to chill it before baking the cookies.
Provided by Food Network Kitchen
Categories dessert
Time 7h30m
Yield about 24 cookies
Number Of Ingredients 13
Steps:
- Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Set aside.
- Beat the brown sugar, butter, tahini and granulated sugar in a large bowl with an electric mixer on medium-high speed until pale and fluffy, about 5 minutes (use the paddle attachment if using a stand mixer). Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until just combined. Stir in the chocolate chunks by hand. Press plastic wrap directly onto the surface of the dough and refrigerate until very firm, at least 6 hours and up to overnight.
- Position oven racks in the upper and lower third of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment.
- Stir together the white and black sesame seeds in a small bowl. Scoop a leveled 1/4-cup mound of the cookie dough (an ice cream scoop works well here), then dip the top of the mound into the sesame seeds and transfer to one of the parchment-lined baking sheets. Continue scooping until you have 6 mounds on each baking sheet. Refrigerate the remaining cookie dough.
- Bake, rotating the baking sheets from front to back and top to bottom halfway through, until the cookies are golden around the edges but still soft in the middle, about 18 minutes. Let cool for 5 minutes on the baking sheets, then transfer to racks to cool completely. Allow the baking sheets to cool, then line with fresh parchment and repeat the process with the remaining dough.
CHOCOLATE CHIP COOKIES WITH BLACK SESAME AND SEAWEED
This complex and earthy cookie comes from Zoe Kanan, the pastry chef at Simon & the Whale restaurant in New York, and proves the notion that ingenuity is often born of necessity. While working in Hong Kong on a collaborative dinner with Yardbird restaurant, Ms. Kazan found herself with a glut of specialty ingredients at her disposal. Inspired by the experimental flavor combinations for which her mentor, Christina Tosi, is known, Ms. Kanan added black sesame paste, seaweed and sesame seeds to a tahini chocolate chip cookie recipe she'd been developing. Deeply chocolatey and extremely savory, the result -this cookie, created for the 2019 NYT Food Festival - is perplexing at first bite and addictive after that.
Provided by Alexa Weibel
Categories snack, cookies and bars, pastries, dessert
Time 1h
Yield 22 cookies
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk together the all-purpose and rye flours, baking powder, baking soda and sea salt; set aside.
- In a stand mixer fitted with the paddle attachment, beat both sugars together on medium speed to blend. Add butter and beat on medium until beginning to lighten and starting to become creamy, about 2 minutes.
- Add the eggs and egg yolk one at a time to the butter mixture, beating until incorporated, then add the black sesame paste and vanilla, and blend just until combined.
- Add the flour mixture all at once, and use a sturdy rubber spatula to fold it into the butter mixture until about halfway combined, and the mixture goes from a shaggy mess to a semi-combined dough. Scatter the chocolate and seaweed on top and fold just until dough forms. (A gentle touch is necessary, as overmixing can cause the dough to separate and crumble.)
- Add the black sesame seeds to a shallow bowl. Using a 1/4 cup measuring cup, portion the dough into about 22 balls (60 grams each). Working with one portion of dough at a time, roll it between your palms until rounded, then gently roll it into the sesame seeds until coated all over. Arrange on a parchment-lined baking sheet and transfer to the refrigerator to chill at least 4 hours. (You can prepare the dough balls up to one week in advance; transfer to a lidded container or loosely cover them with plastic wrap and refrigerate.)
- When ready to bake, heat the oven to 400 degrees. Arrange the cookies a few inches apart on a large baking sheet and bake until they have spread out slightly but are still puffed in the center, about 12 minutes. Once you've removed the baking sheet from the oven, gently tap the center of each cookie down using the bottom of a ladle, pressing just until you've created a slightly indented crater. (This technique helps ensure a gooey and chewy center.)
- Allow the cookies to cool for 10 minutes before transferring to a wire rack to cool completely. Store, covered, at room temperature, up to 2 days.
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