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When Hanger Strikes

  • Writer's pictureMari

Pistachio Stuffed Tahini Chocolate Chunk Cookies




This is the cookie to end all cookies. The combo of pistachio, tahini and milk chocolate is my new favourite. It also feels festive for Ramadan, I'm not sure why. The texture of these of these cookies are from a dream - crispy on the outside, chewy on the inside, that quite literally melt in your mouth.


 

Tahini Stuffed Chocolate Chunk Cookies


Prep Time: 15 minutes Cook Time: 16 minutes Yield: 16-20 cookies


INGREDIENTS


  • 1/2 cup good quality olive oil

  • 1/3 cup tahini paste

  • 1/2 cup dark brown sugar

  • 1/2 cup cane or white sugar

  • 1 egg

  • 1 egg yolk

  • 1/2 tsp salt

  • 1/2 tsp baking powder

  • 1 tsp baking soda

  • 1 & 1/2 cups all purpose flour

  • 200 g milk chocolate chunks

  • 16-20 tsp pistachio cream (or 1 tsp per cookie)


DIRECTIONS

  1. Preheat the oven to 325 F. Line two baking trays with parchment paper. To a large mixing bowl, add the olive oil, tahini paste and sugars. Mix on medium with an electric hand mixer till fully combined.

  2. Beat in the egg and egg yolk, one at a time, until fully combined, about 60-90 seconds.

  3. Beat in the salt, baking powder and baking soda with the electric mixer, then fold in the flour by hand with a spatula. When the flour is 90% mixed in, add the chocolate chunks and continue to fold until the chunks and been dispersed evenly into the dough.

  4. Use a 1 inch cookie scoop to scoop out 16-20 cookies. You should have a little bit of dough left over. Place the cookies on the baking trays 2 inches apart, then use a teaspoon to press a well into the centre of each cookie. Dollop 1 tsp of pistachio cream each well, then cover with the remaining cookie dough. To cover, simply flatten 1/2-1 tsp of dough and place it over the pistachio cream. Bake for 16 minutes. Serve immediately.

NOTES

  • You can use chocolate chips in place of chocolate chunks

  • Semi sweet chocolate chunks/dark chocolate or a mix or milk and dark chocolate can also be used

  • This cookie dough does not freeze well, so bake all the dough once you make it

  • Store these cookies at room temperature in an airtight container for up to 4 days. Before eating, microwave for 10-20 seconds and they will soften up again.

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