Tahini Rose Chocolate Chip Cookies

Tahini Rose Chocolate Chip Cookies! Melt in your mouth chocolate puddles of gooey heaven! The tahini gives a nutty taste and the rose water provides a subtle floral note. These cookies are so special and nothing like any cookie you have had!

Nutty and Floral

Tahini is a staple in middle eastern cooking and baking. Tahini for those who do not know is just sesame seeds that are soaked in water and then crushed to separate the bran from the kernels. It is used in dressings, dips, and desserts. I have been testing out tahini in various baked goods and finally came up with this delicious cookie recipe.

Puddles of Chocolaty Goodness

What makes these cookie so special is also the addition of the rose water. I added 1 tablespoon of rose water to the cookie dough recipe and it really just takes the cookie to whole new level. I felt that the rose water helped balance the nutty taste from the tahini.

8 Large Cookies or 12 Small Cookies

This cookie dough recipe yields 9 medium/large cookies and about 14-15 small cookies. I like my cookies to be large with a gooey/ chewy center — so I bake my cookies for about 11 minutes. Biggest tip I can give you is not over bake the cookies. Even after you remove the cookies from the oven, the cookies will set and continue to bake on the pan!

Print Recipe

Tahini Rose Chocolate Chunk Cookies

Prep Time10 minutes mins

Cook Time11 minutes mins

Servings: 15 cookies

Ingredients

• 2 cups All Purpose Flour (if you like your cookies thinner, only add 1&3/4 cups of AP flour)
• 2 eggs
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup brown sugar ( light or dark brown sugar)
• 3/4 cup organic cane sugar (
• 1/2 teaspoon salt
• 1&1/2 cups semi sweet chocolate chips and chunks dark and / or milk chocolate chunks – add as much chocolate as you want
• 1 cup unsalted butter room temperature ( I recommend browning the butter it gives a lot of rich flavor to the cookie)
• 1 tablespoon rose water ( add less if you don't like the taste of rose water)
• 3 &1/2 tablespoons organic tahini ( if you are not a fan of tahini, feel free to just add 2 tablespoons of tahini instead of 3&1/2 tablespoons for more of a subtle nutty taste.)
• 3-4 tablespoons edible dried crushed rose petals

Instructions

• In a large bowl, cream the butter and sugar together until light pale in color and lump free.
• Add the egg one at a time and mix until incorporated. Then add the tahini, rose water and mix into the batter.
• Add the salt and sift in the flours, baking soda and baking powder.
• Fold or whisk the flour just until it is fully incorporated into the wet batter. You do not want over mix the batter.
• Fold in the chocolate and place 9 large or 12 small cookies dough balls on a baking sheet lined with parchment paper. Place the pan in the freezer for at least 1- 2 hours before baking. 24 hours in the freezer is the best – the flavor and texture of the cookie is so much better! Allow the frozen cookies to thaw for 10 minutes before baking.
• Preheat oven 375 degrees. If you are making 8 large cookies, make sure to only place 3 cookie dough balls at a baking sheet and allow enough space because it will spread.
• Bake the cookies for about 9-11 minutes. Baking time all depends on how thick you made the cookies. I like my cookies chewy and gooey in the inside so once the cookies are light golden around the edges, I take them out of the oven and set aside for 5-7 minutes. Please note that even after you remove the cookies from the oven it will set and continue to bake on the pan — so try not over bake the cookies because that is the worst!
• Allow the cookies to rest for another 2-3 minutes on a wire rack. Make sure to top the cookies with crushed dried rose petals and enjoy these insanely delicious cookies warm!

Notes

I updated the recipe and added 3 tablespoons of bread flour