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- 9
- September
- 2009
Full of Stuff Cookies
It was a fiddling kind of night. "Classic," boring, chocolate chip cookies would not do. Replacing some of the butter with tahini gives the cookies a not-overwhelming nuttiness without compromising richness and all of the extra stuff makes them much more interesting (to make and to eat) than the classic Toll House variety.
Give them a try warmed with vanilla ice cream.
Ingredients:
| unsalted butter | 6 ounces | soft |
|---|---|---|
| tahini | 2 ounces | you may use butter, if you have no tahini |
| brown sugar | 1 cup | |
| white granulated sugar | ¾ cup | |
| vanilla extract | 1 teaspoon | |
| whole eggs | 2 | at room temperature |
| unbleached all-purpose flour | 2 cups | |
| whole wheat pastry flour | ½ cup | |
| baking soda | ¾ teaspoon | |
| Kosher salt | ½ teaspoon | |
| bittersweet chocolate chips | 6 ounces | |
| raisins | ½ cup | golden or otherwise |
| shredded coconut | ½ cup | sweetened or not, according to your preference |
| pumpkin seeds | ½ cup | also try sunflower seeds or toasted pecans |
| millet | ¼ cup |
Procedure:
- Cream butter, tahini, and sugars.
- Add eggs and vanilla. Beat until well combined.
- In a separate bowl, stir together flours, baking soda and salt.
- Gather your garnishes—chocolate chips, raisins, coconut, seeds or nuts, and millet—in yet another bowl.
- Stir flour mixture into butter mixture. Don't overdo it.
- Now add chocolate chips and all of the other fun stuff. Stir until evenly distributed.
- Wrap dough in plastic and refrigerate at least one hour. Can be frozen for longer-term storage.
- Preheat oven to 350ºF. Place rack in the upper-middle position. I prefer to bake cookies one sheet at a time—that's just what works best in my oven.
- Form dough into just-larger-than-tablespoon spheres.
- Bake until golden all over. Cool five to ten minutes on wire rack before munching.
two responses
Mmm I actually thought about replacing some of the dairy butter with nut butter a while ago but never tried it. Assuming the millet is raw to start with, does it soften up? I've never used it this way.
The millet doesn't really soften up too much; that's actually why I like it. It makes for a wonderful little crackly crunch.