The recipe for these famous salted chocolate chip tahini cookies is adapted from Modern Israeli Cooking by Danielle Oron. These cookies are chewy, soft in the middle, perfectly flavored, with that slightly nutty and beautiful taste of tahini. My advice is don’t put it in the queue; don’t save it on that to-cook-one-day list, just make it, you’ll not regret. My kids devour these in seconds…
To make things a little more exotic, I used black sesame paste that I brought from the States many months ago but it turned out to be one of those ingredients that you don’t really know what to do with. It was only when I saw Danielle’s recipe and then David Lebovitz’s version that I squealed with excitement.
Black tahini, which is made from unhulled black sesame seeds that have been roasted and ground, has a slightly stronger, deeper and more intense flavour, not to mention the creamy and sludgy texture that clings to spoons, cups and fingers. Don’t worry, it washes well though.
Use the best quality chocolate you can for this recipe. It’s also important that butter and eggs are room temperature. I routinely cut down on sugar in recipes. Here, I reduced it from 200g to 170g which still produced pleasantly sweet and scrumptious cookies.