My best sourdough cookies with tahini recipe creates a delightful cookie that is chewy on the outside and perfectly soft in the middle. They have a professional texture and taste without all of the additives and artificial ingredients.
What I love about these cookies is that you can make the dough ahead of time and save it for a few days in the fridge. Once you are ready to back the cookies, preheat your oven, prep your cookie sheets, form the dough balls, and bake for 10 to 12 minutes.
Why Cookies with Tahini?
Tahini offers an earthy, nutty flavor. In fact, I think it tastes like a cross between peanut butter and almond butter. Additionally, tahini contains 2.6 grams of protein per tablespoon. Also, I did a little research and it turns out that tahini has lots of other benefits which include: being antioxidant rich, having anti-inflammatory compounds, and containing vitamin B6.
Click here to find out more on the wonderful benefits of tahini!
Do Sourdough Cookies with Tahini have Protein?
The tahini in the sourdough cookies does provide a tiny bit of protein, but hey every little bit matters, right? Therefore, the overall amount of protein added to the sourdough cookies as a whole would be about 15 grams. However, you probably wouldn’t eat all of the cookies yourself, in one sitting. But if you did, I wouldn’t judge!
What Do Sourdough Cookies with Tahini Taste Like?
Honestly, they don’t taste too different from your average cookie. If anything, they have a slightly more robust flavor in my opinion, but in any case they are still very delicious. Tahini tastes a little like peanut butter or almond butter in my opinion.
Where Can I Buy Tahini?
Many grocery stores sell tahini in the ethnic or condiments section. In fact, I usually get my tahini from Walmart.
However, you can also get tahini from Amazon as well. Here is the tahini that I like to use. A couple reasons why I like this tahini is that it’s organic and that it comes in a squeezable bottle!
What Is Tahini?
Tahini is toasted, ground sesame seeds. Additionally, tahini is a condiment used in a lot of Middle-Eastern cooking.
What Makes These The Best Sourdough Cookies?
Again, it all comes down to the taste and texture. Not only do these sourdough cookies with tahini taste incredible, but they also are chewy on the outside and soft in the center. Also, I don’t know about you, but that is what my ideal cookie is like.
How to Make The Best Sourdough Cookies with Tahini
Equipment Needed
A few large mixing bowls
Kitchen Scale– Optional but I highly recommend
Whisk- Balloon or Dough
Measuring Cups and Spoons
Rubber Spatula- Optional
Cookie Sheets
Plastic Wrap or Tea Towel
Parchment Paper
Ingredients
300 Grams of all-purpose flour (2 1/2 cups)
1/2 Teaspoon of baking soda
1/2 Teaspoon of salt
6 Tablespoons of tahini
180 Grams of sourdough discard (3/4 cup)
2 Teaspoons of vanilla extract
1 Egg
6 Tablespoons of unsalted butter (room temperature)
1/2 Cup of brown sugar
1 Cup of white sugar
1 Cup of chocolate chips
Instructions
To start, add flour, baking soda, and salt to a large mixing bowl. Mix these ingredients together and then set aside.
Next, add tahini, sourdough discard, vanilla extract, and the egg to a bowl and mix until it forms a uniform mixture. Be careful not to overmix.
Then, add the butter, brown sugar, and white sugar to the stand mixer. Cream the butter and sugar together with the paddle attachment until you get a consistency that resembles wet sand.
Next, add the sourdough mixture to the butter mixture that is in the stand mixer bowl. Mix on a low to medium setting until uniform. Then, add in the flour mixture, a little at a time. Mix until the dough forms and is smooth and uniform.
Now, remove the stand mixer bowl from the mixer and fold in the chocolate chips.
After the chocolate chips are folded in, cover the sourdough cookie dough bowl with some plastic wrap or a tea towel and let sit in the fridge for at least an hour.
After at least an hour of the dough sitting in the fridge, take the cookie dough out of the fridge and line a cookie sheet with parchment paper. Preheat the oven to 350 degrees Fahrenheit. Then, scoop out a golf ball sized ball of cookie dough and put it on the cookie sheet. Spread the sourdough cookie dough balls out at least a few inches apart.
Place the cookie sheet on a rack in the middle of the oven for 10 to 12 minutes. Take the cookies out of the oven when they have spread out and look like they are almost done. The cookies will finish baking on the cookie sheet when out of the oven.
Let the cookies sit on the cookie sheet for at least 10 minutes before removing. You’ll know that the cookies are done when the bottom of the cookies are golden brown.
Be sure to let the cookies cool down and then enjoy!
How to Store The Best Sourdough Cookies with Tahini
You can store these cookies in an air tight container or sealable bag for a couple weeks. Additionally, they can last up to two months in the refrigerator.
Additional Notes
You can make the dough ahead and leave it in the fridge for up to four days.
Like I mentioned above, take the cookies out of the oven when they look like they are almost done, mine always take exactly 10 minutes to get to that point. You will know they are done if they are golden brown on the bottom.
Depending on the size of the dough balls, this recipe can make about 48 smaller cookies.
The Best Sourdough Cookies with Tahini
Equipment
- A few large mixing bowls
- Kitchen Scale (optional but I highly recommend)
- Whisk- Balloon or Dough
- Measuring cups and spoons
- Rubber Spatula (optional)
- Stand Mixer
- Cookie Sheet(s)
- Plastic wrap or tea towel
- Parchment Paper
Ingredients
- 300 Grams of all-purpose flour 2 1/2 cups
- 1/2 Teaspoon of baking soda
- 1/2 Teaspoon of salt
- 6 Tablespoons of tahini
- 180 Grams of sourdough discard 3/4 cup
- 2 Teaspoons of vanilla extract
- 1 Egg
- 6 Tablespoons of unsalted butter room temperature
- 1/2 Cup of brown sugar
- 1 Cup of white sugar
- 1 Cup of chocolate chips
Instructions
- To start, add flour, baking soda, and salt to a large mixing bowl. Mix these ingredients together and then set aside.
- Next, add tahini, sourdough discard, vanilla extract, and the egg to a bowl and mix until it forms a uniform mixture. Be careful not to overmix.
- Then, add the butter, brown sugar, and white sugar to the stand mixer. Cream the butter and sugar together with the paddle attachment until you get a consistency that resembles wet sand.
- Next, add the sourdough mixture to the butter mixture that is in the stand mixer bowl. Mix on a low to medium setting until uniform. Then, add in the flour mixture, a little at a time. Mix until the dough forms and is smooth and uniform.
- Now, remove the stand mixer bowl from the mixer and fold in the chocolate chips.
- After the chocolate chips are folded in, cover the sourdough cookie dough bowl with some plastic wrap or a tea towel and let sit in the fridge for at least an hour.
- After at least an hour of the dough sitting in the fridge, take the cookie dough out of the fridge and line a cookie sheet with parchment paper. Preheat the oven to 350 degrees Fahrenheit. Then, scoop out a golf ball sized ball of cookie dough and put it on the cookie sheet. Spread the sourdough cookie dough balls out at least a few inches apart.
- Place the cookie sheet on a rack in the middle of the oven for 10 to 12 minutes. Take the cookies out of the oven when they have spread out and look like they are almost done. The cookies will finish baking on the cookie sheet when out of the oven.
- Let the cookies sit on the cookie sheet for at least 10 minutes before removing. You’ll know that the cookies are done when the bottom of the cookies are golden brown.
- Be sure to let the cookies cool down and then enjoy!
Notes
Favorite Kitchen Tools
Kitchen Scale– for precise measurements
Stand Mixer– for convenience
These sound absolutely amazing, I can tell by the photo already that these are the perfect chocolate chip cookies. YUM. Can’t wait to try them!
I’ve never baked with tahini before. Excited to try it.
These look great, I’ve been baking for years and have never used Tahini in a cookie recipe!
These look so delicious. I have never used Tahini and want to try
This is such fun unique recipe! I love it!
A great way to use sourdough discard and the tahini is a surprising addition!
Hey people!!!!!
Good mood and good luck to everyone!!!!!