Citrus season is here! From lemons to limes to oranges, theres so many things to love about citrus and so many delicious ways to incorporate them into your meals. And even in your cookies! Tahini & Orange Chocolate Chip Cookies are a delicious combination of flavors. They have a mild orange flavor with specks of zest through the dough, and the nuttiness from the tahini adds the perfect salty/bitter note. They are truly delicious.
When I was testing these cookies out, I had no idea what the outcome was gonna be, but I was pleasantly surprised. My uses for tahini has no shortage and my love for it just continues to grow.
For these cookies, I like to use semi-sweet chocolate chunks. You can definitely use chips, but if you want those luxurious pools of chocolate, a bar is your best option. But of course, any chocolate would work. You could even use milk or dark if you prefer.
How To: Tahini & Orange Chocolate Chip Cookies
- Cream your butter, sugars and orange zest until smooth.
- Add in the egg, tahini, vanilla extract and fresh orange juice.
- Once that is thoroughly combined, slowly add in your flour mixture and mix until there are no dry spots left.
- Using a spatula, fold in the chocolate chunks. Store the batter in the fridge to set. For at least 30 minutes.
- Bake the cookies at 350 for 12-15 minutes.
I like to let the cookies cool on the sheet pan for about 10-12 minutes until they become warm. They will continue to bake a little and set even more once they come out of the oven.
This recipes makes 10-12 cookies. I like to use an ice cream scoop and shape them into balls. A 1/4 cup measure also works great as well. Flake salt and orange zest on top are optional but SO good! Personally, I love a salty cookie! Call me dramatic, but my cookie eating experience just isn’t the same without some flake salt on top. Especially on top of these tahini & orange chocolate chip cookies.
Orange & Tahini Chocolate Chip Cookies
Equipment
- Stand mixer or hand mixer
- Parchment Paper
- Sheet Pan
- Microplane for zesting
- Spatulas
- Ice cream scoop
Ingredients
- 1 ½ cups + 2 tbs flour spooned and leveled
- ½ tsp baking soda
- ½ tsp salt
- ½ cup softened butter
- ½ cup dark brown sugar
- ⅓ cup sugar
- 2 tsp orange zest
- 1 large egg room temp
- 2 tbs tahini
- 1 tsp vanilla
- 2 tbs freshly squeezed orange juice
- ¾-1 cup semi-sweet chocolate chunks reserve some for topping
Instructions
- Add your dry ingredients to a bowl, except the sugars and mix to combine. Set aside. In stand mixer fitted with a paddle attachment, add in your sugars, orange zest and butter. Mix until smooth.
- Next, add in the egg, tahini, vanilla and orange juice. Mix until incorporated. Slowly add in the flour mixture. Once the flour is thoroughly mixed in and there are no dry spots left, remove the bowl from the mixer and fold in the chocolate chunks using a spatula. Chill the mixture for at least 30 minutes up to 2 hours in the fridge before baking. This will firm the dough and solidify the butter preventing them from spreading too much.
- Preheat your oven to 350°. Using an ice cream scooper, or a ¼ C measure, form the dough into balls and place them onto a sheet pan lined with parchment paper. Allow some space in between each cookie for spreading. Top them with flakey salt and orange zest (optional) and bake for 12-15 minutes. Or until the edges are lightly brown and the center is almost set.
Notes
- If you don’t have a stand mixer, you can use a handheld mixture instead. Or even a whisk or spatula
- Spoon your flour into your measuring cup and level it off with a knife. This will give you a more accurate measure.
