Tahini Chocolate Chip Cookies

These were based on The Kitchen Magpie's Thick & Chewy Peanut Butter Chocolate Chip Cookies. I don't tend to have peanut butter around, but I did have a large jar of tahini (sesame seed paste). I also used coconut oil instead of butter, a little less sugar, and fewer chocolate chips. (Using fewer chips sounds bad, but believe me, there was still plenty of chocolatey goodness. 😃) These were such awesome cookies! I feel certain I'll make them again sometime.

After making enough cookies to fit a baking sheet, I patted the rest into an oven-proof cereal bowl, and baked it in that. It took about the same time to bake as the individual cookies. Just cut up the result however you like. These cookies, in whichever shape, lasted a long time, as long as their container was tightly covered.

The Kitchen Magpie Website, Thick & Chewy Peanut Butter Chocolate Chip Cookies

Chocolate Chip Cookies

Throwback Thursday, back to: January 2015. Chocolate Chip Cookies (with oil, not butter), the entire batch of dough baked in a deep glass pie plate. Afterwards, I cut it into small squares. It was easier, at the time, than baking dozens of single cookies. 

My earliest posts to this blog, last autumn, included photos taken on my current tablet. These were followed by photos taken on both my camera and my phone. Most of my previous tbt (Throwback Thursday) posts have included tablet photos not included originally in my feed, or featured again because I thought you might like to see them. Recently, I remembered photos from my old tablet, which I'd shared on my personal Instagram account, but not here. This is the first of these, and I'm sharing it here today because I thought we could all use some chocolate chip cookies this week!  I only ask that you excuse me, as for many of these photos, I don't have many details on which recipe I used.