Hello! Thanks for stopping by! I have spent the last few years in the kitchen mixing, sautéing, and baking up all sorts of delicious dishes. I have finally stepped out and decided to start sharing my culinary adventures with the world wide web, so I hope that you will find some inspiration, a new recipe to try, or just something different to read to pass the time. Whatever brought you here, I hope you will stick around and join me at my table. 

I believe that there can never be too many chocolate chip cookie recipes. They can be classic or inventive, crispy-edged or soft and buttery. Cookies made with fancy dark chocolate shards or a medley of half-full bags of chocolate chips in your pantry. And they are all good. But my chocolate chip cookie preferences sway with my mood, so enter these Coconut Tahini Chocolate Chip Cookies. They are classic, yet inventive, made with all sorts of chocolate, flaked with coconut pieces and underlined with faint (yet necessary and delicious) tahini notes. You will not regret making these babies, I promise. 

*Recipe Updated: 4/21/20: When I was revamping this recipe, I made a mistake and it turned out super cool (isn’t that how all great things are invented??). If you accidentally combine your chocolate chunks with your toasted coconut, warm fresh from the oven, the chocolate will begin to melt. You will then place it in the fridge for a few minutes while you finish making the cookies so that it doesn’t melt completely, but when you mix it into your cookie dough, the chocolate will swirl through the cookie and you will end up with a chocolatey marbled cookie (see photos above). I decided I loved this look and kept them, mistakes and all. If you don’t do this, it’s totally fine, but your cookie will end up looking more like a regular chocolate chip cookie than a chocolate cookie. To each his own!

Chocolate Tahini Coconut Cookies

Yields: 18-24 cookies

Ingredients:

1 stick butter (113 g), cold and cubed

1/2 cup (105 g) tahini, well-stirred

1/2 cup (60 g) granulated sugar

3/4 cup (160 g) packed light brown sugar

2 eggs

1 tsp vanilla extract

1 1/3 cup (175 g) all purpose flour

1/2 tsp baking soda

1 tsp baking powder

1 tsp salt (use 1 teaspoon of salt if using unsalted butter)

10 oz (285 g) bittersweet or semi-sweet chocolate, chopped

1 cup (70 g)unsweetened coconut flakes

Procedure: 

1. Toast coconut flakes in a 350° F oven, for 3-5 minutes, until golden brown and fragrant. Combine with chocolate chunks and then place in the refrigerator while you make the rest of the dough. See updated notes above.

2. In the bowl of a stand mixer, beat butter, tahini, and both sugars until light and fluffy. This will take about 2-3 minutes on medium speed. (You are trying to whip air bubbles into your fats and sugars which will contribute to leavening and overall cookie fluffy-ness at the end so don’t skimp on your mixing time.

3. Scrape down the sides of the bowl and add eggs and vanilla extract. Mix until combined.

4. In a small bowl, mix together flour, baking soda, and salt. Slowly add your dry ingredients, mixing on low speed until just combined. Stir in coconut flakes and chocolate chips. Cover dough and refrigerate for at least 30 minutes, but preferably overnight.

5. Preheat oven to 350° F and line 2 baking sheets with parchment paper or baking mats.

6. Using a medium or large cookie scoop, form cookies into rounds and place evenly spaced on baking sheet. (If you choose to make larger cookies, make sure that you adjust the baking times accordingly.

7. Bake cookies one sheet at a time for 8-10 minutes. Cookies are ready when the edges start to brown and the middle is dry to the touch. Let cookies cool on the pan for at least 5 minutes. (If you are feeling adventurous, you can sprinkle the cookies with a little flaked sea salt when they come out of the oven.)

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