Using tahini instead of butter in a 1:1 substitution - does it actually work?
describes the recipe as such: “You’re still following the exact same process—and nearly the same ingredients—as the steps you grew up reading off the back of the bag of chocolate chips.” But, “along with the softened butter and sugar, you’ll add a half cup of tahini.”
Mendelson’s approach skips the butter altogether. Which, between you and me, I was skeptical of . So I went home and tried it myself. At first, the dough was stiff to scoop and stubborn in the oven, not melting and spreading as much as the Tollhouse chocolate chip cookies of my childhood. A little water fixed all this: I added a splash to the dough and flattened the cookie scoops with damp fingers.
Like all crispy-chewy cookies, these notice every minute that they’re in the oven. Between 8 and 11 minutes, you go from an ultra-gooey center to something slightly cakier and more golden brown. Start by baking a few test cookies to find which one is right for you. If you’re like me, you’ll like them all, and feel totally conflicted.All these recipe tests turned into office snacks, which turned into I-can’t-believe-it’s-not-butter conversations with my coworkers.
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