Chocolate Chip Tahini Cookies With Halva and Cardamom Recipe - Los Angeles Times

Name: Chocolate Chip Tahini Cookies With Halva and Cardamom Recipe - Los Angeles Times
Total time: 45 min
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup whole-wheat flour (or more all-purpose flour); 4 tablespoons plus 1 teaspoon cornstarch; 2 teaspoons fine sea salt (or 1 tablespoon Diamond Crystal kosher salt); 1 1/2 teaspoons baking powder; 1 1/4 teaspoons baking soda; 6 cardamom pods, husks removed and seeds finely ground (1/4 to 1/2 teaspoon); 3/4 cup plus 2 tablespoons organic cane sugar (or granulated sugar); 1/4 cup plus 2 tablespoons firmly packed light or dark brown sugar, preferably organic; 3/4 cup refined coconut oil; 2/3 cup well-mixed tahini; 1/3 cup oat milk, almond, soy or cashew milk; 2 teaspoons pure vanilla extract; 4 ounces dark chocolate chips (60% to 70%), preferably Guittard Extra Dark; 8 ounces halva candy

www.latimes.com

Halva candy melts atop these vegan, tahini-based chocolate chip cookies for a double dose of sesame flavor.

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Ingredients

1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour (or more all-purpose flour)
4 tablespoons plus 1 teaspoon cornstarch
2 teaspoons fine sea salt (or 1 tablespoon Diamond Crystal kosher salt)
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
6 cardamom pods, husks removed and seeds finely ground (1/4 to 1/2 teaspoon)
3/4 cup plus 2 tablespoons organic cane sugar (or granulated sugar)
1/4 cup plus 2 tablespoons firmly packed light or dark brown sugar, preferably organic
3/4 cup refined coconut oil
2/3 cup well-mixed tahini
1/3 cup oat milk, almond, soy or cashew milk
2 teaspoons pure vanilla extract
4 ounces dark chocolate chips (60% to 70%), preferably Guittard Extra Dark
8 ounces halva candy