The Best Sourdough Cookies with Tahini
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.
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
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.