Deliciously nutty and citrusy, these Orange & Tahini Chocolate Chip Cookies are a perfect blend of flavors. There's orange zest throughout the whole batter and pools of chocolate, giving you that perfect bite!
Course Cookies
Cuisine American
Keyword Chocolate, Orange, Salted, Tahini
Prep Time 8 minutesminutes
Cook Time 15 minutesminutes
Cooling Time 2 hourshours30 minutesminutes
Servings 10cookies
Author Leona G.
Equipment
Stand mixer or hand mixer
Parchment Paper
Sheet Pan
Microplane for zesting
Spatulas
Ice cream scoop
Ingredients
1 ½cups + 2 tbsflourspooned and leveled
½tspbaking soda
½tspsalt
½cupsoftened butter
½cupdark brown sugar
⅓cupsugar
2tsporange zest
1large eggroom temp
2tbstahini
1tsp vanilla
2tbsfreshly squeezed orange juice
¾-1cupsemi-sweet chocolate chunksreserve 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.