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birds eye view of a bunch of double chocolate chip cookies

Pink Salt & Tahini Double Chocolate Chip Cookies


  • Author: Vicky & Ruth
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 16-18 1x

Description

A cookie recipe that doesn't call for a hand mixer? Sign me in!! All you need to mix these double chocolate chip cookies is a wooden spoon, so no beaters to clean up. A little sweet, a little salty, a little nutty and super fudgy, they might become your new favorite this holiday season!


Scale

Ingredients

  • 1 1/4 cup whole wheat pastry flour, you may use white whole wheat or all-purpose flour
  • 4 tbsp unsweetened cocoa powder, divided
  • 1/2 tsp baking powder
  • 1/2 cup chocolate chips
  • 1/2 cup coconut oil, melted
  • 1/4 cup brown sugar
  • 1/4 cup maple syrup
  • 1 tsp natural vanilla extract
  • 1 flax egg ( 1 tbsp ground flax + 3 tbsp water) or one large egg
  • 1/3 cup tahini
  • Himalayan pink salt, any other flaky salt or whatever salt you have on hand

Instructions

  1. Preheat the oven to 375F. Line a large baking sheet with parchment paper
  2. Combine the flour, 2 tablespoons of the cocoa powder and baking powder in a medium bowl and mix well. Add the chocolate chips and mix again. Set aside
  3. In a large bowl, whisk together the melted coconut oil and brown sugar until dissolved. Add the maple syrup, vanilla and the remaining 2 tablespoons of the cocoa powder and whisk well. Add the flax egg and continue whisking
  4. Add the flour mixture and mix using a wooden spoon, until just incorporated. Add the tahini and mix slightly, so it's not completely blended with the dough (so you can see tahini swirls )
  5. Scoop about 1 1/2 tablespoons of dough per cookie and place them on the lined baking sheet, about an inch apart.
  6. Flatten them slightly with the palm of your hand and sprinkle some salt on top (to taste). Bake for 12 minutes (see note) and let them cool completely

Notes

  1. With this baking time, the cookies will be soft and fudgy. For dryer cookies, bake them for a 2 extra minutes
  • Category: Dessert
  • Method: Baking

Nutrition

  • Serving Size: 1 cookie
  • Calories: 173
  • Sugar: 8.7
  • Sodium: 140
  • Fat: 11.3
  • Saturated Fat: 7
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 17.7
  • Fiber: 2.1
  • Protein: 2.8
  • Cholesterol: 0

Keywords: tahini, chocolate, chocolate chip cookies, cookies, pink salt