Returning to a place of normalcy after moving house has been much harder than I expected! We’ve unboxed what is essentially the past ten years of our lives in just a few weeks. I’ve donated more than half of my wardrobes for a mindful restart. And we’ve been exploring the quirks of our circa 1930 home, discovering beautiful old doors in the basement and flipping light switches that don’t seem to turn anything on (ha!). It’s been an adventure. One that requires a batch of homemade cookies to smooth ragged edges and make somewhere new feel familiar.
Yesterday I broke out my jar of Tahini. I needed some toasted sesame goodness in my life. It was destined for cookies.
We gave this recipe five gold stars and nary a crumb was left behind. Tahini gives ordinary cookie dough rich, toasted sesame flavor. I found these were most perfect after 15 minutes at 325°F. The low temperature keeps them soft and chewy and retains the tahini flavor.
This is one of the first recipes to come from the new baking studio, which is just a walk across the yard from our new house! I thought it might be fun to share a few pictures of it. I’m not yet ready for any kind of big reveal (if ever – what pressure!) but I’m proud of what we’ve accomplished so far.
The biggest change we’ve made (since this) is the back splash in the kitchen. We have white subway tile in the main house so I wanted something a little different here. I’ve been decorating with Dansk and a few mid-century pieces on the new open shelving.
We also had a new Klarstein range hood installed (you can find it here). It is surprisingly strong for a ventless hood. Hopefully it will continue to do a good job. I will provide updates in a few months after earnest use. I’ve ordered a few stainless steel prep tables and ingredient bins that are slowly making their way here.
The entry has is a very large stairwell. I think something dramatic should happen there but I’m not sure what. Natural light pours in on the other side of the half wall, so that’s where I’ve been photographing things. The photography area needs a few essentials such as a wall cork board and some organization bins – but it’s a work in progress.
At least 3/4 of the studio is carpeted, which I don’t love, but we’re keeping it for now because it is in new condition. Also, my old pug Churro can’t walk on hardwood or vinyl floors because of hip dysplasia, but he does great on carpet. He can walk around almost anywhere in the studio and that makes me happy. He’s right at home under my desk most days.
I hope you’ve enjoyed having a peek at my current progress, and I hope everyone has a chance to try these cookies (or at least experiment with tahini in baked goods!). I can’t believe it’s taken me so long to give tahini a try. It is utterly delicious and I can’t wait to make a batch of tahini brownies! You can usually find tahini paste in the international aisle at the grocery store. One tip – give the paste a good stir before you use it. Over time the paste will separate and the solids will sink to the bottom of the jar.
Tahini Chocolate Chip Cookies
- 1/2 cup 113g unsalted butter, softened
- 1/2 cup 120ml tahini (well stirred)
- 1/2 cup 100g granulated sugar
- 1/2 cup 107g light brown sugar
- 1 egg
- 1/2 teaspoon vanilla bean paste or extract
- 1 1/2 cups 180g all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon fine grain sea salt
- 1 cup 6 oz. semisweet chocolate chips
- Preheat oven to 325°F. Line two large baking sheets with parchment paper.
- Place the butter, tahini, and sugars in the bowl of an electric mixer. Beat at medium-high speed until well incorporated. Add the egg and vanilla. Beat again until combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Add the flour mixture to the butter mixture and beat on medium speed until combined. Add the chocolate chips and beat on low speed until the chips are well dispersed into the cookie dough.
- Scoop dough into heaping tablespoons and place them at least 2-inches apart on the prepared pans. Bake for 15 minutes. The baked cookies will be pale on top and golden on the bottom. Let them stand on the baking sheet for 5 minutes, or until they are firm enough to transfer to a wire rack for cooling.
- Cookies will keep well in an air-tight container or tightly covered in plastic wrap.