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Cookies, Dessert, Lactose Free, Recipes

Salted Chocolate Chip Tahini Cookies

July 3, 2017

Salted Chocolate Chip Tahini Cookies

I was intrigued by this chocolate chip cookie recipe after David Lebowitz raved about it on his blog.  A chocolate chip cookie made with tahini?  This was a recipe I needed to try for myself.  I love tahini and have often used it in savory recipes such as hummus or dressing. After doing a bit of research I found that it is not uncommon to use it in desserts as well.  These cookies are the best of both worlds.  They are delightfully rich with just a hint of tahini and lots of chocolate in every bite. The fleur de sel is the “icing on the cake.”

Chopped Semisweet Chocolate

David recommends using chocolate chunks.  I bought chocolate bars and chopped them into pieces larger than regular chocolate chips which are fairly small and tend to get lost in a cookie. David’s recommendation was spot on. Who wouldn’t want more chocolate in every bite?!

Salted Chocolate Chip Tahini Cookie Dough

I used a cookie scoop but you can certainly use a tablespoon and form the cookies with your hands.

Salted Chocolate Chip Tahini Cookies

Salted Chocolate Chip Tahini Cookies

Salted Chocolate Chip Tahini Cookies
Adapted from David Lebovitz's recipe
Serves: 24 cookies
  • 1 stick (4 ounces) Earth Balance Buttery Sticks at room temperature
  • ⅓ cup + 1 tablespoon tahini, well stirred
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 large egg at room temperature
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup + 2 tablespoons flour
  • ¾ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 10 ounces semi-sweet chocolate chunks or chocolate chips
  • Flaky sea salt such as fleur de sel or Maldon
  1. Beat the Buttery Stick, tahini, granulated sugar and brown sugar in the bowl of a stand mixer on medium speed for 2 - 3 minutes, until fluffy. (The dough can also be made in a large mixing bowl stirred wth a spatula).
  2. Stop the mixer and scrape down the sides. Add the whole egg, egg yolk, and vanilla. Continue to mix for another minute, stopping the mixer to scrape down the sides of the bowl as needed. Be sure the eggs are well incorporated.
  3. In a small bowl, whisk together the flour, baking soda, and kosher salt. With the mixer on low speed, add the dry ingredients until just combined. Fold in the chocolate chunks. Cover and refrigerate the dough until well chilled, at least 6 hours or overnight.
  4. Preheat the oven to 325 degrees. Line two baking sheets with parchment paper.
  5. Form the cookies into rounds using a medium sized (#40) cookie scoop. Place them evenly spaced on the baking sheets, about 3 inches apart (they spread a lot). Bake one pan at a time on the middle rack of the oven rotating the pan from front to back midway during baking. Bake cookies for about 14 minutes until the edges are golden brown. Remove the cookies from the oven and sprinkle with a bit of fleur de sel or Maldon sea salt. Let the cookies cool on the baking sheet for at least 5 minutes then transfer to a cooling rack. Continue to bake the remaining cookies.


Cookies, Dessert, Lactose Free, Recipes

Thin & Crisp Chocolate Chip Cookies

January 4, 2017

Thin & Crisp Chocolate Chip Cookies

My late aunty Ruby was an outstanding cook and baker.  Both she and my mom who were sisters, had a passion for cooking which meant the rest of the family shared many enjoyable meals together.  We were always thrilled to be invited to aunty Ruby’s home for dinner, knowing that something good was going on in her kitchen.  Luckily, I have aunty Ruby’s somen salad recipe, one of my all time favorite meals.  But I regret that I never did not ask for her chocolate chip cookie recipe.  This recipe comes from Canal House Cooks Every Day.  The cookies are ultra thin, crisp, and full of chocolate chips, just the way I remember aunty Ruby’s cookies were.

Chocolate Chips

As you may notice below, there’s no shortage of chocolate chips in these cookies.

Thin & Crisp Chocolate Chip Cookies

The cookie batter is very soft and light.  Be sure to leave lots of space (4 inches) between each cookie when baking them so they don’t fuse together.  Dairy products don’t seem to agree with me anymore so I substituted Earth Balance Buttery Sticks in place of butter.  This makes the cookies lactose free for those of you with the same unfortunate problem.  I cut the recipe in half but feel free to double the recipe below which will make about 4 dozen delightful cookies.

Thin & Crisp Chocolate Chip Cookies

Thin & Crisp Chocolate Chip Cookies
Serves: 2 dozen
  • 5 ounces Buttery Sticks at room temperature (or regular butter)
  • ½ cup + 2 tablespoons (149g) light brown sugar
  • 6 tablespoons (75g) granulated sugar
  • 1½ teaspoons vanilla extract
  • 1 scant teaspoon kosher salt
  • 1 large egg
  • ¾ c + 3 tablespoons (133g) all-purpose flour
  • ½ teaspoon baking soda
  • 5 ounces semi-sweet chocolate chips
  1. Preheat oven to 375 degrees. Line baking sheets with parchment paper.
  2. Combine the butter, brown sugar, granulated sugar, vanilla extract, and salt in a large bowl. Mix on medium speed until light, about 3 minutes. Add the egg and mix on medium speed until well blended, about 1 minute.
  3. Whisk the flour and baking soda together, then add to the dough, continuing to mix on medium speed for 2 minutes. Stir in the chocolate chips.
  4. Using a spatula, quickly mix the dough, scraping down the sides and bottom of the bowl. Drop the batter by the well-rounded tablespoon, about 4 inches apart. Don't be tempted to leave less space between the batter, the cookies spread a lot!
  5. Bake until golden brown, about 9 - 10 minutes. Let the cookies cool for 5 minutes before transferring them to a wire rack to cool completely.

Cookies, Dessert, Lactose Free, Recipes

Salted Peanut Butter Cookies

March 7, 2016

Salted Peanut Butter Cookies

I tend to favor crispy cookies rather than those that are soft and billowy. Knowing these were on the soft side of the cookie spectrum, I left this recipe on the back burner along with other recipes I haven’t’ gotten around to trying yet.  On a lark, I took a chance on these peanut butter cookies.  It doesn’t matter in the slightest that they are not crispy. These cookies are just pure peanut butter goodness with just a hint of salt.  Divine.

Peanut Butter

Deb over at Smitten Kitchen posted the recipe last October.  I truly regret not making these sooner.  All my friends love them and they are a breeze to make.

Peanut Butter Cookie Dough

I used beautiful flaky Maldon sea salt but any coarse salt such as fleur de sel works well.

Salted Peanut Butter Cookies

Salted Peanut Butter Cookies

Salted Peanut Butter Cookies
Serves: 26 cookies
  • 1¾ cups (335 grams) packed light brown sugar
  • 2 large eggs, at room temperature
  • ½ teaspoon vanilla extract
  • 1 16.3 ounce jar Skippy creamy peanut butter
  • Flaky sea salt such as Maldon or coarse grained sea salt, to finish
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together light brown sugar and eggs until smooth. With a firm spatula, stir in vanilla extract, then the peanut butter. Stir well making sure the peanut butter is completely incorporated. Chill dough in freezer for 15 minutes, stirring once.
  3. Scoop dough (I used a #40 scoop) onto prepared pan. Deb says for achieving the tallest final shape it is best to set the pan in your freezer for 15 minutes before baking. My pan won't fit in my freezer so I set the pan in the refrigerator for 15 minutes.
  4. Sprinkle dough balls very lightly with sea salt just before baking. Bake for 14 or 15 minutes. The cookies will be golden at the edges. Let cookies cool on pan for a couple of minutes before transferring to a cooling rack. Cool completely before devouring.


Cookies, Dessert, Recipes

Chocolate Dipped Oreos

December 29, 2015

Chocolate Dipped OreosHow can one improve on Oreos: America’s favorite cookies?  Here is the way! Dipping the cookies in chocolate takes these store-bought treats to another level. It might seem extravagant, but I suspect you will fall in love with these delightfully crunchy treats.  Sprinkle your favorite toppings on the cookies and wrap them up for gifts any time of the year.  They are one of the easiest holiday treats ever.

Oreo CookiesOreos are wonderful as is, (they are apparently three times more popular than the next cookie brand), but even better dipped in chocolate and topped with toffee bits, toasted coconut, sugar crystals or mini chocolate chips. Thanks to Georgia of the Comfort of Cooking blog for this terrific recipe!

Toffee Bits

Chocolate Dipped OreosThe chocolate dipped cookies are placed in the refrigerator on a parchment-lined baking sheet to set the chocolate for about 2 hours.  These beautiful cookies are perfect for any occasion.  They are delicious served with a scoop of vanilla ice cream.

Chocolate Dipped Oreos with Toffee Bits

Chocolate Dipped Oreos
Serves: 36 - 44 cookies
  • 1 (14.3 oz.) package Oreo cookies (there are 36 cookies in this package but depending on how you dip your cookies in the chocolate, you could easily make up to 44 cookies in which case you will need to purchase the Family Size package!)
  • 4 cups semisweet chocolate chips
  • 2 tablespoons canola oil
  • Assorted toppings of your choice
  1. Line a large baking sheet with parchment paper, set aside.
  2. In a medium heatproof bowl, microwave chocolate chips for about 1½ minutes on high. Give it a stir and microwave for another 15 seconds or so until all of the chocolate has melted. Stir in the canola oil (this makes for easier dipping).
  3. Dip one cookie at a time into the chocolate, coating completely. Lift out cookie with a fork and shake gently side-to-side to remove excess chocolate. Lay cookie on parchment lined baking sheet and immediately sprinkle with your favorite topping. Repeat until all cookies have been dipped and decorated. The chocolate mixture has a tendency to thicken a bit as it cools which makes it more difficult to work with. Simply place the bowl back in the microwave for 10 seconds or so to soften the chocolate.
  4. Place tray in your refrigerator to set chocolate, at least 2 hours. I store my cookies in an airtight container in the refrigerator (warm temperatures in Hawaii!).


Cookies, Dessert, Recipes

Salted Chocolate Rye Cookies

May 23, 2015

Salted Chocolate Rye CookiesTartine Book No. 3 is devoted primarily to rustic naturally leavened whole grain bread.  It is one of John’s two “bread bibles.”  However, tucked away in the back of the book are a few delightful dessert recipes including these unusual “Salted Chocolate Rye Cookies.”  Rye as a dessert flour doesn’t immediately come to mind, but we were intrigued.  There’s just three words that best describes these cookies.  To die for.  With a pound of chocolate, this recipe produces rich, fudge brownie-like cookies.  To top it off, a sprinkling of flaky sea salt?  A perfect combination.

Bittersweet Chocolate

Muscovado SugarThe recipe calls for Muscovado sugar which I found at Mana Foods.  Muscovado sugar is unrefined which gives this sugar a rich, molasses flavor.  Brown sugar is refined sugar with molasses added to it.  In a pinch, you could substitute brown sugar in the recipe however reading other comments about Muscovado sugar, well it seems its superior flavor makes it a bakers dream come true.  So go ahead and seek it out.  It’s readily available on-line.

Salted Chocolate Rye Cookies out of the OvenFor chocolate lovers….

Salted Chocolate Rye Cookies

Salted Chocolate Rye Cookies

Tartine Book No. 3

Makes about 4 dozen small cookies


454g (four 4-ounce bars) chopped, bittersweet chocolate (70%)

57g (4 tablespoons) unsalted butter (I used Earth Balance Buttery Sticks, lactose free and reduced the salt to 1/4 teaspoon)

85g (3/4 cup) whole-grain dark rye flour

1 teaspoon baking powder

1/2 teaspoon salt

200g  eggs (4 large) at room temperature

340g (2 cups very tightly packed) Muscovado sugar

1 tablespoon vanilla extract

good quality sea salt such as Maldon or flaky fleur de sel, for topping


Note: I strongly recommend weighing your ingredients for this particular recipe for the best results.  The book has an apparent error in the sugar amount.  The gram measurement in the book is correct, however, the cup measurement is incorrect.  It should be 2 very tightly packed cups to more or less equal the gram measurement.

Place a saucepan filled with 1 inch of water over medium heat and bring to a simmer.  Set a heatproof bowl over simmering water (make sure the bottom of the bowl is not touching the water).  Melt together the chocolate and butter, stirring occasionally.  Remove bowl from heat and let cool slightly.

In a small bowl, whisk together the flour, baking powder, and salt and set aside.

Place the eggs in a bowl of a stand mixer fitted with the whisk attachment.  Whip on medium high-speed, adding the sugar a bit at a time.  Turn the mixer to high and whip until the egg mixture has nearly tripled in volume, about 6 minutes.

Reduce the mixer speed to low and add the melted chocolate butter mixture and the vanilla.  Mix to combine, scraping down the sides of the bowl as needed, then mix in the flour mixture just until combined. At this point the dough will be very soft which is normal.  It will firm up as it chills.

Refrigerate the dough in the mixing bowl until it is just firm to the touch, about 30 minutes (the longer you chill the dough, the harder it is to scoop).

Preheat oven to 350°F and line two baking sheets with parchment paper.  Remove the dough from the refrigerator and scoop with a rounded tablespoon onto the baking sheets, spacing the balls of dough about 1 1/2 inches apart.  Top each mound of dough with a few flakes of sea salt, pressing gently so it adheres.  Bake for 8 – 10 minutes until the cookies have completely puffed up and have a smooth bottom and rounded top.

Remove the baking sheets from the oven and let cool slightly, then transfer to a wire rack and let cook completely.  The cookies will keep up to 3 days in an airtight container.  They can also be frozen for longer storage.



Cookies, Dessert, Lactose Free, Recipes

Corn Flake Cookies with Bittersweet Chocolate

March 29, 2015

Corn Flake Cookies with Bittersweet Chocolate ChipsI long ago grew out of breakfast cereal.  However, with the thought of a crisp corn flake cookie in mind, I found myself once again, in the cereal aisle of Safeway.  I  made a batch of oatmeal cookies that included corn flakes, but I still had almost an entire box left.  Since I wasn’t about to eat corn flakes for breakfast, I was bent on baking more cookies.

Corn FlakesI stumbled upon a recipe simply titled Cornflake Cookies on  The short list of ingredients and the idea of using up another 3 – 4 cups of corn flakes got me thinking that this would be the perfect recipe to put a dent into that box of cereal.

Bittersweet Chocolate ChipsAs it turned out, the recipe also include a small portion of chocolate chips.  Excellent!  I doubled the amount called for and used bittersweet chocolate.

Corn Flake Cookie Dough with Bittersweet Chocolate ChipsI was just a bit skeptical about rolling the cookie dough into large pieces of corn flakes, but they turned out to be the perfect, crispy, delightful cookie.

Baked Corn Flake Cookies with Bittersweet Chocolate ChipsThe corn flakes turn golden brown and crisp up as they bake.

Corn Flake Cookies with Bittersweet Chocolate Chips

Corn Flake Cookies with Bittersweet Chocolate 

Adapted from

Makes 18 cookies


1 stick + 1 tablespoon Earth Balance Buttery Sticks (or salted butter) at room temperature

1/2 cup sugar

1 large egg

1/2 teaspoon vanilla extract

1 cup flour

1/4 teaspoon salt

1 teaspoon baking powder

3 – 4 cups corn flakes, divided, very lightly crushed

1/2 cup bittersweet chocolate chips


Preheat oven to 350°.  Line a baking sheet with parchment paper.

In a medium bowl, cream butter and sugar together until light and fluffy.  Beat in egg and vanilla.

In a small bowl, combing flour, salt and baking powder.  Fold flour mixture into butter mixture.  Stir in 1 cup corn flakes and bittersweet chocolate chips.

Scoop cookie dough into tablespoon sized balls and roll into remaining lightly crushed corn flakes.  I like to press the dough down very lightly in the center so the cookies are a bit more even.  Bake for about 17 – 19 minutes (oven temperatures vary, check at 15 minutes) or until the cookies are perfectly golden, rotating the pans halfway through the baking time for even cooking.  Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.





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