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New-Fashioned Chocolate Chip Cookies With All Tahini & No Butter
null · food52.com · Original Recipe
Earlier this summer, I was chatting with Lisa Mendelson—one of the owners of Seed & Mill, a tiny tahini haven in Chelsea Market—when she said something shocking: “I don’t use butter anymore.” We were
3
chewiness
3
crispiness
2
cakeyness
3
thickness
2
spread
2
richness
2
sweetness
3
complexity
very chocolatey
Ingredients
tahini(227 grams)8 oz (227g)
sugar(200 grams)1 cup (140g)
brown sugar(142 grams)0.667 cup (93g)
eggs2 each (100g)
cold water3 tbsp (27g)
vanilla extract2 tsp (8g)
kosher salt1.25 tsp (4g)
baking soda0.75 tsp (5g)
all-purpose flour(256 grams)2 cup (250g)
bittersweet chocolate chunks(340 grams)12 oz (340g)
Total dough weight1.2kg
Process
- Mixing
- creaming
- Butter
- browned
- Eggs
- whole
- Bake Temp
- 375°F (191°C)
- Bake Time
- 10-12 min
- Chill
- None
- Yield
- ~32 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 3.5. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat0 (2th percentile)
Flour:Sugar1.07 (28th percentile)
Brown:White Sugar0.67 (30th percentile)
Egg:Flour0.40 (89th percentile)
Chocolate:Flour1.36 (86th percentile)
Fat %0 (2th percentile)
Sugar %19.5 (49th percentile)
Hydration0.40 (83th percentile)
Bake Temp375 (86th percentile)
Key Ratios
Flour:Fat
0
Flour:Sugar
1.07
Brown:White Sugar
0.67
Egg:Flour
0.40
Chocolate:Flour
1.36
Fat %
0
Sugar %
19.5
Flour %
20.9
Hydration
0.40