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
Scale
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
