Tahini Chocolate Chunk Cookies with Dates
Ingredients
- ½ cup unsalted butter, softened
- ½ cup white sugar
- ¾ cup light brown sugar
- ½ cup tahini paste
- 1 tsp vanilla extract
- 2 eggs, room temperature
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp fine sea salt
- 2 cups dark chocolate (Mirzam brand recommended), roughly chopped
- 6 Medjool dates, pitted and chopped
Instructions
- Preheat the oven to 180°C and line a baking sheet with parchment paper.
- In a large stand mixer bowl, with a paddle attachement, combine the butter, white sugar, light brown sugar, tahini paste and vanilla extract. Mix until well incorporated. Add the eggs one at a time, mixing well after each addition until the mixture is creamy.
- In a separate medium-sized bowl, whisk together the flour, baking soda, and sea salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chopped chocolate and Medjool dates into the batter until evenly distributed.
- Using a small cookie scoop or spoon, drop dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
- Bake in the preheated oven for 10 to 12 minutes or until the cookies are golden around the edges but still soft in the centre.
- Allow the cookies to cool on thebaking sheet for 2 to 3 minutes.
- Transfer the cookies to a wirerack to cool completely.
- Enjoy your delicious Tahini Chocolate Chunk Cookies with Dates!
Equipment
- bowls to hold all the ingredients
- 1 stand mixer + bowl
- 1 medium bowl
- 1 whisk
- measuring spoons
- 1 cooling rack
- 1 spatula
- 1 ice cream scooper