Orange extract enhances both sweet and savory dishes, but I especially love adding a small amount to cookies and sweet treats. These orange-tahini-chocolate chunk cookies offer something for everyone: The tahini adds a salted, earthy flavor that nicely balances the chocolate, and the orange extract adds a pop of bright citrus flavor.
Yields | 16 cookies |
- 8 Tbsp room-temperature unsalted butter
- ½ cup tahini
- ¼ cup granulated sugar
- ¾ cup packed dark brown sugar
- 1 large egg
- 1 egg yolk
- 1½ tsp orange extract
- 1¼ cup all-purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 cup chocolate chunks
- flaky sea salt
| Preparation | In a large mixing bowl, combine butter, tahini and sugars using a hand-held mixer at medium speed; beat until fluffy. Add egg, egg yolk and orange extract and mix for another 30 seconds, scraping bottom and sides of bowl as you go, until eggs are fully incorporated.
In a separate large mixing bowl, combine flour, baking soda and salt with mixer on low speed. Slowly add dry mixture to wet until ingredients are fully combined. Stir in chocolate chunks and cover bowl tightly with plastic wrap. Transfer bowl to refrigerator for about 1 hour (if you desire a more intense flavor, allow dough to chill for a little longer).
Preheat oven to 350°F. Line a baking sheet with parchment paper and set out a wire baking rack. Using an ice cream scoop, form round cookie dough balls about 1½ to 2 inches each. Transfer dough balls about 3 inches apart from one another on prepared baking sheet. Bake for 13 to 15 minutes. Remove from oven and sprinkle with flaky sea salt. After about 1 minute, transfer cookies from baking sheet to wire rack to cool.