Hi Friends!
Today’s cookies recipe is pretty easy to modify. I used sesame seed paste a.k.a tahini as one of the main ingredients, but it can be easily substituted with almond butter, peanut butter, cashew butter.
The boys helped me baking them, so we ended with 3 styles of the same cookies. In other words, these cookies truly are easy to modify ?
You can drop the dough and bake. You can flatten the dough with fork and bake. You can also scoop the dough, shape them round, flatten with your palm and bake.
1 1/2 c strong baker’s flour
1 tsp BSoda
2 tbsp cocoa powder (Hershey’s the best)
1/2 tsp coarse Kosher salt
1 c of tahini
1/2 c sugar
3/4 c demerara sugar
1/2 c butter
1/2 tbsp Mexican vanilla essence (the best for vanilla flavor)
1 egg
1 c chocolate chips
Almond bark or white chocolate, for dipping
Steps in the vid ?
3 Styles Chocolate Chip Cookies
Ingredients
- 1 1/2 c strong baker’s flour
- 1 tsp BSoda
- 2 tbsp cocoa powder Hershey’s the best
- 1/2 tsp coarse Kosher salt
- 1 c of tahini
- 1/2 c sugar
- 3/4 c demerara sugar
- 1/2 c butter
- 1/2 tbsp Mexican vanilla essence the best for vanilla flavor
- 1 egg
- 1 c chocolate chips
- Almond bark or white chocolate for dipping
Instructions
- Mix dry ingredients in a bowl
- Beat sugars, tahini, essence and butter
- Beat in egg
- Add in dry ingredients a little at a time
- Fold in choc chips
- Drop dough onto baking pan, lined with parchment paper
- Bake at preheated 375 F, 8-10 mins
- You can leave dough as is, or pressed, or sprinkled with coarse sea salt, and coated with almond bark coating
