The Cookie Chronicles: final volume—Dark chocolate tahini sea salt (vegan)

“They just weren’t ready for you yet Mom.” –Adoring 16-year-old

Well, I lost my bet. I am ok with that because I know these cookies are good. Just not the sugar sweet type of cookie most people are used to.

I have learned a lot through this process of perfecting vegan chocolate chip cookies–everything from how to make a flax egg to the importance of precision when it comes to baking. Every detail matters.

Even in this last round of final tweaks, I made a couple of inadvertent missteps. I got a phone call while measuring the flour and lost track, adding an extra 1/4 cup.

That’s kind of a big deal. While they were good, they weren’t great as it changed the texture. I also used a different brand of tahini. That too seemed to change the flavor just slightly. I had to make a whole new batch.

Man I could really keep going on this testing variables thing indefinitely. Kind of exhausting. So in the interest of moving forward, here is the best I can do for now.

Over the course of the tests, the main things that I learned matter most:

  • A blend of wet ingredients creates a depth of sophisticated flavors, coconut oil gave them a nice crunchy exterior–better than just vegan butter on its own
  • Use really good chocolate. Dark is our favorite (70% cocoa), chopped finely. The other benefit is that most good chocolate (70% or greater) is vegan. Read the label for whey when in doubt. Combined with the sea salt, it’s a nice 1-2 pop.
  • Double down on vanilla
  • Read the previous attempts for all tips:
  • One
  • Two
  • Three
  • I haven’t baked this much in years–There’s a teenage boy who really hopes there are more contests in the near future. They’re winners in his book, which is the one that matters most to me.

    Dark chocolate tahini sea salt cookies

    • 4oz vegan butter
    • 1/2c brown sugar
    • 1/2c cane sugar
    • 1 flax egg (1 tbsp ground flax seed to 3 tbsp water)
    • 2 tsp vanilla
    • 1/4c coconut oil
    • 3 tbsp tahini
    • 1 1/8c flour
    • 3/4 tsp baking soda
    • 3.5 oz dark chocolate, finely chopped
    • Coarse sea salt

    Grind flax seed in spice grinder and mix with water. Let sit at least 10 minutes. Beat butter until soft, add sugars and beat until fluffy. Add “egg” and again beat until soft. Add vanilla, coconut oil and tahini. Mix thoroughly. Add flour and baking soda slowly. Finely chop chocolate and mix into dough. Chill at least 30 minutes. Bake at 325 degrees Fahrenheit for 13 minutes on parchment paper. Allow to cool on pan for at least 5 minutes (they will be very soft) and then move to cooling rack.

    Makes 2 dozen.

    ❤️❤️At least one boy loves these!

    6 thoughts on “The Cookie Chronicles: final volume—Dark chocolate tahini sea salt (vegan)

    1. I like your perseverance! On a different note I tried something new the other day and thought you might like to have a go as a snacking food. I’ve been looking for low fat/oil savoury bites and found a recipe that’s very easy and by gum the results are scrummy! You need one of those baking sheets that don’t let anything stick to them at all, I tried greaseproof paper originally and they still stick. So, one baking tray, one non stick baking sheet and a big chunk of firm tofu. Slive the tofu as thin as . . .I’d say ‘crisps’ but I think over there you call them ‘fries’. I used a vegetable peeler to get them nice and thin. Place them flat on the tray, then sprinkle with Kala Namak. Kala Namak is the stuff of Gods, it’s a kind of salt, but better for you than normal salt, I think you’ll be able to get it over there. Things like cajun seasoning or onion powder etc can be used instead. Once sprinkled, press the salt/spices into the slices and then cook in the oven on medium heat for about ten to fifteen minutes. They turn into crunchy wonders and have no fat in them at all. I had someone sample them and they said they were like pork scratchings, which is something I never ate in my former carnivorous life, but I believe it makes them very savoury and tangy.

      – Esme Cloud spreading the word x

      Liked by 1 person

        1. They sell it firm in blocks here, so I can just slice it, but back in the day I used to leave the tofu overnight with a cloth over the top and as many cans of beans balance on top as I could. I’m laughing thinking about the sculpture involved, but it did the trick.

          – Esme Cloud blowing a kiss upon the Cloud

          Liked by 1 person

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