Tahini Rose Chocolate Chunk Cookies Recipe
Introduction
Tahini Rose Chocolate Chunk Cookies are a delightful twist on a classic treat, combining nutty tahini, fragrant rose water, and rich chocolate chunks for a unique flavor experience. These chewy, gooey cookies are perfect for those who love a balance of floral and chocolatey sweetness in every bite.
Ingredients
- 2 cups all-purpose flour (use 1¾ cups for thinner cookies)
- 2 eggs
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup brown sugar (light or dark)
- ¾ cup organic cane sugar
- ½ teaspoon salt
- 1½ cups semi-sweet chocolate chips and chunks (mix dark and/or milk chocolate)
- 1 cup unsalted butter, room temperature (browned butter recommended for richer flavor)
- 1 tablespoon rose water (adjust to taste)
- 3½ tablespoons organic tahini
- 3-4 tablespoons edible dried crushed rose petals
Instructions
- Step 1: In a large bowl, cream the butter and sugars together until light, pale in color, and lump-free.
- Step 2: Add the eggs one at a time, mixing until fully incorporated. Then stir in the tahini and rose water until blended.
- Step 3: Add salt, then sift in the flour, baking soda, and baking powder.
- Step 4: Gently fold or whisk the flour mixture into the wet ingredients just until combined. Avoid overmixing.
- Step 5: Fold in the chocolate chunks. Scoop dough into 9 large or 12 small balls and place on a parchment-lined baking sheet. Freeze for 1–2 hours or up to 24 hours for best flavor and texture. Allow frozen dough to thaw for 10 minutes before baking.
- Step 6: Preheat the oven to 375°F (190°C). If baking large cookies, place only 3 dough balls per sheet, spacing well apart.
- Step 7: Bake for 9–11 minutes, until edges turn light golden. Remove from oven and let rest for 5–7 minutes on the baking sheet to finish setting.
- Step 8: Transfer cookies to a wire rack. Sprinkle with crushed dried rose petals and enjoy warm.
Tips & Variations
- For a more pronounced rose flavor, increase rose water slightly but be careful not to overpower the cookie.
- Browning the butter adds a rich, nutty depth that complements the tahini beautifully.
- Use a mix of chocolate chunks and chips for varied texture and chocolate bursts.
- If you prefer thinner cookies, reduce the flour to 1¾ cups.
- Substitute tahini with almond or peanut butter for a different nutty twist.
Storage
Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies for up to 2 months. To reheat, warm in a low oven or microwave briefly to enjoy that gooey texture again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I skip freezing the dough before baking?
Freezing the dough helps improve the texture and flavor of the cookies by allowing the ingredients to meld and the dough to firm up. If short on time, you can bake immediately, but expect slightly thinner and less chewy cookies.
What if I don’t have rose water?
Rose water adds a delicate floral note, but you can omit it or substitute with a small amount of orange blossom water or vanilla extract for a different flavor profile.
Print
Tahini Rose Chocolate Chunk Cookies Recipe
- Total Time: 2 hours 30 minutes (including chilling time)
- Yield: 9 large or 12 small cookies 1x
- Diet: Vegetarian
Description
Delight in the unique and indulgent Tahini Rose Chocolate Chunk Cookies, offering a perfect balance of rich browned butter, creamy tahini, floral rose water, and generous chunks of semi-sweet chocolate for a chewy, gooey texture with a sophisticated twist.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (use 1 3/4 cups for thinner cookies)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup brown sugar (light or dark)
- 3/4 cup organic cane sugar
- 1 1/2 cups semi-sweet chocolate chips and chunks (dark and/or milk chocolate)
Wet Ingredients
- 1 cup unsalted butter (room temperature, preferably browned)
- 2 eggs
- 3 1/2 tablespoons organic tahini
- 1 tablespoon rose water (adjust to taste)
Topping
- 3–4 tablespoons edible dried crushed rose petals
Instructions
- Cream Butter and Sugars: In a large bowl, beat the room temperature browned butter and both sugars together until the mixture is light, pale in color, and free of lumps, creating a smooth batter base.
- Add Eggs and Flavorings: Incorporate eggs one at a time, mixing thoroughly after each addition. Then blend in tahini and rose water evenly into the batter for the distinctive nutty and floral notes.
- Combine Dry Ingredients: Add salt to taste, then sift together the flour, baking soda, and baking powder, ensuring no clumps remain for a consistent texture.
- Mix Wet and Dry: Gently fold or whisk the dry ingredients into the wet batter just until fully combined to avoid overmixing, which can toughen the cookies.
- Fold in Chocolate: Carefully fold in the chocolate chips and chunks, distributing them evenly throughout the dough for bursts of chocolate in every bite.
- Shape and Chill Dough: Form the dough into 9 large or 12 small balls and place them on a parchment-lined baking sheet. Freeze the dough for at least 1-2 hours (preferably 24 hours) to enhance flavor and texture. Before baking, allow the frozen dough to thaw for about 10 minutes.
- Preheat Oven: Set oven temperature to 375°F (190°C). Arrange up to 3 cookie dough balls per baking sheet with ample space to accommodate spreading during baking.
- Bake Cookies: Bake the cookies for 9-11 minutes depending on thickness. Remove from oven when edges turn light golden; the centers should remain soft as cookies firm up on the pan after removal.
- Cool and Garnish: Let cookies rest 5-7 minutes on the baking sheet, then transfer to a wire rack to cool for 2-3 minutes. Top generously with crushed edible dried rose petals and serve warm to enjoy their full flavor and chewy texture.
Notes
- Browning the butter greatly enhances the flavor with rich, nutty undertones.
- Adjust rose water quantity to your preference, as it can be quite potent.
- Freezing the dough for longer (up to 24 hours) improves cookie flavor and texture.
- Do not overmix the dough to keep the cookies tender and chewy.
- Cookies continue to bake slightly after removal from oven, so remove when edges are just golden.
- Use a mixture of chocolate chips and larger chunks for varied texture and chocolate bursts.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern-inspired
Keywords: Tahini cookies, rose water cookies, chocolate chunk cookies, chewy cookies, floral desserts, Middle Eastern cookies, unique cookie recipes
