#espresso powder
Big, Soft & Chewy Tahini-Olive Oil Chocolate Chunk Cookies
Servings: 12 big cookies
Prep: 15 min + chilling time
Cook: 12 min
Total: 27 min
STUFF
⅓ cup (80 grams) tahini
½ cup (100 grams) extra virgin olive oil
½ cup (100 grams) brown sugar
½ cup (100 grams) sugar
1 tablespoon (20 grams) honey or agave
1½ teaspoon vanilla
½ teaspoon cinnamon
¼ teaspoon instant espresso powder
¼ teaspoon fine sea salt
1 large egg (60-65 grams)
½ teaspoon baking soda
1½ cups (200 grams) all-purpose flour
5.3 oz (150 grams) chopped chocolate, at least 55% cocoa
Some sea salt flakes for topping
STEPS
Transfer olive oil, tahini, sugars, honey, vanilla, cinnamon, espresso powder and salt to a bowl and beat with your electric mixer or a whisk for 1-2 minutes until sugar is almost dissolved.
Add the egg and beat for 1 minute until creamy.
Combine the flour with the baking soda in a small bowl and add them to the olive oil/tahini mixture. Mix gently with a spatula until almost combined.
Reserve some pieces of the chopped chocolate and mix the rest with batter.
Using an ice cream scoop, scoop 12 cookies and place them on a pan or a large plate, the one next to the other.
Place the chocolate pieces you have left on top of each cookie, cover with cling film and refrigerate for 3-4 hours or overnight.
Preheat oven to 356°F (180°C) and line your pan with baking paper.
Roll each cookie into a ball and transfer to the pan, leaving about 2-3 inches distance between each cookie.
Sprinkle cookies with some sea salt flakes and bake for 11-12 minutes. The cookies will puff up a bit.
Take the pan out of the oven and tap it 2-3 times on the counter for the cookies to deflate and settle. This will give them a bakery-style look.
Let them cool for 5 minutes and transfer to a rack to cool completely. Eat!
NOTE
Don’t omit the cinnamon or espresso powder (also known as espresso instant coffee). You can’t taste them, but they make a difference! Use good quality instant coffee granules if you don’t have espresso powder.
Use your favorite chocolate bar instead of chocolate chips (chopping the chocolate will produce both big chunks and trimmings each of which flavors the cookie in a different way). The result will be so much better!
Reserve some pieces of chopped chocolate to place on top of each cookie for a better look.
The dough will be soft. To get big, fat cookies you’ll have to scoop them and chill them in the fridge for several hours before baking (I do this overnight). After chilling them, you can freeze them and have them ready to bake for when in need.
When you take the cookies out of the oven they’ll be puffed-up. Tap the pan on your counter 2-3 times and you’ll immediately see them transform into bakery-style cookies!
These tahini and olive oil cookies will keep fresh for 3-5 days, stored in an airtight container at room temperature.
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