Feature Recipe | Ultimate Chocolate Chip Cookie
Makes 6 cookies
Take my word for it….a quick description to tease your palette:
If the golden, crispy exterior and ribbons of melted dark chocolate don’t wow you over the coarse salt flakes gently poised atop each cookie are sure to delight the senses. With the perfect balance of sweet and salty this is the EPIC cookie experience you’re looking for.
Why this recipe:
There’s no denying I have a sweet tooth. That being said I feel like my affinity for sweets has been ‘tempered’ since going plant-based. I don’t crave ice cream and cookies as often as I used to and I now find “a little goes a long way” now – for example a few squares of dark chocolate leaves me satisfied where as I used to be able to eat an entire (milk) chocolate bar and still be wanting more. This cookie is exactly what I’m looking for – just enough sweetness to satisfy my cravings without wanting to eat half a dozen! I would have to say this is one of those “lifechanging” recipes – the kind you wonder where they were all your life until this moment.
This recipe calls for no butter, no oil, no eggs and no dairy and yet this is hands down the BEST chocolate chip cookie I’ve tried in a long time. The surprising gem ingredient is tahini – a creamy and slightly nutty tasting paste made from sesame seeds that have been roasted and then ground (fans of Middle Eastern cuisine might know tahini for its use in hummus, falafel and babaganoush). The creamy richness of tahini paired with dark chocolate and a pinch of coarse salt (before baking) elevates the classic chocolate chip cookie to EPIC!
A helping hand:
*I tested variations of this recipe to compare using shaved dark chocolate vs. dark chocolate chips. The shaved chocolate was definitely the favourite. Overall the cookie has a darker and more rustic appearance — the shaved chocolate is folded into the cookie more evenly for a more uniform chocolate taste where as the chocolate chips give you “bursts” of chocolate flavour. Either way this cookie will ROCK your dessert plans.
*Besides adding a creamy, rich dimension to these cookies tahini is a heart healthy ingredient! Tahini contains phytosterols – plant-based substances that have been found to lower LDL cholesterol. LDL or low-density lipoprotein is known as “bad” cholesterol. A high LDL level can lead to a buildup in your arteries putting one at risk for heart disease or stroke.
Get inspired with these Vegan Rhapsody favourites:
Have you explored the endless possibilities using tahini? Fall in love with this creamy, versatile ingredient after trying one of these Vegan Rhapsody favourites:
- 1/2 cup tahini*
- 1/4 cup brown sugar
- 1 Tbsp cane sugar
- 1/3 cup all-purpose flour
- 1/2 tsp baking soda
- 3 Tbsp aquafaba
- 1 tsp pure vanilla extract
- 75g dark chocolate, shaved or chocolate chipsFew pinches coarse sea salt
1/Preheat oven to 350F.
1/In a large prep bowl whisk together tahini, brown sugar, cane sugar, flour and baking soda until well combined
2/Add aquafaba. Stir until incorporated. Add vanilla extract. Give it a quick stir to blend.
3/Using a spatula fold in dark chocolate.
1/Spoon 1 Tbsp-sized mounds of dough onto a parchment paper-lined baking tray (leave approx. 1-2-inches between each cookie).
2/Sprinkle a pinch of coarse sea salt on top of each cookie (do not flatten cookies).
3/Bake at 350F for 17 mins or until cookies “set”. Let cool on baking tray for 5 mins (don’t skip this step!) Transfer to wire cooling rack to cool completely.
*If you don’t have prepared tahini in your pantry I recommend this made- from-scratch recipe:
1 cup (5 ounces or 140 grams) hulled sesame seeds
2 to 4 tablespoons neutral flavoured oil (eg Grapeseed or Canola)
Pinch of salt
*Adapted from this Food Network Recipe: Healthy Tahini Chocolate Chip Cookies