Chocolate Chip Cookies come in many forms. Thin, thick, crispy, chewy, cakey, rich – they can do it all. But these Soft and Rich Chocolate Chip Cookies take the cake for me. This recipe by my sister makes cookies that are chewy on the edges, soft in the middle, and full of rich flavor. There’s even an unexpected secret ingredient that will have everyone asking you why these cookies are So. Darn. Good. Easy to make and even easier to eat, this is the Chocolate Chip Cookie that checks all the boxes and then some.
These cookies have a secret ingredient – tahini. Tahini, which is essential sesame seed paste, adds a subtle nuttiness to the cookies while helping to keep them moist and soft. You can’t really pick out the flavor once they are baked, but it gives them an umami-like quality that other cookies just don’t have.
To make these cookies, my sister follows the standard method. Wet ingredients are combined, then the dry ingredients are slowly added.
Looking for other cookies? Try these:
Cranberry Thyme Shortbread Cookies
Nana’s Almond Shortbread Cookies
Salted Pretzel Chocolate Chip Cookies
The soft dough is then formed into imperfect balls (I like when the cookies are slightly different shapes and sizes). I like to use bittersweet chocolate chips, but you can use whatever kind is your favorite.
Last but not least, allow the cookies to cool for a little while when you take them out of the oven. They will be very soft when warm, so it’s hard to move them around at first. But, this is what keeps them so soft once they cool and set.
I hope you love these Soft and Rich Chocolate Chip Cookies as much as I do! If you make this recipe, leave a comment and let me know what you thought or feel free to ask a question! I’d also love to see what you made! Tag me in your food pics @fortheperfectbite or use #fortheperfectbite on Instagram.
Soft and Rich Chocolate Chip Cookies
Equipment
- Stand Mixer or Hand Mixer
Ingredients
- 1 cup salted butter, chilled and cubed
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- ½ cup tahini
- ¾ cup bread flour
- 2 ¼ cups all-purpose flour
- 1 tsp cornstarch
- ¾ tsp baking soda
- 1 tsp kosher salt
- 1 ½ cups chocolate chips
Instructions
- Preheat oven to 410°F.
- In a stand mixer or in a large bowl using a hand mixer, cream together cold butter, brown sugar, and granulated sugar for 2-4 minutes or until fluffy.
- Gently stir in eggs and vanilla extract, then mix until well combined (about 1 minute).Add the tahini and continue mixing.
- In a large bowl combine the bread flour, all-purpose flour, cornstarch, baking soda, and salt.Gradually add the dry ingredients to the wet ingredients in ½ cup increments (mixing after each addition until just barely combined).
- Stir in the chocolate chips until combined.
- Scoop the dough into roughly shaped balls, 2-3 heaping tablespoons at a time, onto a baking sheet.
- Bake for 9-10 minutes, until golden brown.The cookies will be very gooey when first out of the oven, so allow them to cool somewhat before moving from the baking sheet.
- Serve and enjoy!
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