Chocolate Chip Tahini Cookies

My old roommate, Michelle, used to make the best chocolate chip plus everything-in-the-kitchen-sink cookies.  One time she used tahini for half of the butter.  Those were really tasty, and I told her so between mouthfuls of cookie!


I've been making these cookies in the style of Michelle for years.  They are super-simple.  You'll need a pouch of Better Crocker Chocolate Chip Cookie mix and tahini, which is sesame seed paste.  The cookies come out denser and tastier than those made by following the package directions.  No one would know that there was tahini in the recipe!  Even my kids think these are delicious.


Chocolate Chip Tahini Cookies
Makes about 24 cookies

1 17.5 ounce pouch Betty Crocker Chocolate Chip Cookie Mix
1/4 cup butter, softened
1/4 cup tahini
1 egg
about 2 tsp oil (I use flax oil for extra omega 3's, but you can use canola or vegetable oil)

Preheat the oven to 375 degrees (350 degrees for nonstick or dark cookie sheets).

Stir softened butter, tahini and egg together in a medium bowl.  Stir in the cookie mix.  Dough will be stiff and dry.  Add just enough oil to make the dough hold together (about 2 tsp).

Roll cookie dough into walnut-sized balls and place, 2 inches apart, on an ungreased cookie sheet.

Bake 8-10 minutes until edges are light golden brown.  Cool 2 minutes on cookie sheet before transferring to wire rack. Cool completely before storing.