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Delicious & Easy
Daybreak Seaweed Tahini Chocolate Chip Cookies
These cookies are almost famous. Inspired by Zoe Kanan’s black sesame version, this recipe has been adapted to make a seaweed sesame cookie and they do not disappoint. It will be the cookie to which all other cookies are measured; they’re flavorful from the tahini and seaweed flakes, soft in the middle, and chewy all over. Take the time to chill the dough—you won’t regret it!
Recipe courtesy of Daybreak Seaweed.
Ingredients for
Daybreak Seaweed Tahini Chocolate Chip Cookies
3 cups flour
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1 1⁄2 teaspoons sea salt
3⁄4 cup brown sugar
2⁄3 cup sugar
10 tablespoons unsalted butter,
room temperature
2 large eggs
1⁄3 cup plus 1 tablespoon tahini
4 teaspoons vanilla extract
13 ounces dark chocolate chunks
10 grams or 2 tablespoons Nori + Wakame flakes
Sesame seeds (optional)
Instructions for
Daybreak Seaweed Tahini Chocolate Chip Cookies
Whisk flour, baking powder, baking soda, and sea salt together in a medium bowl and set aside. In a large bowl, mix the sugars together, then incorporate butter until creamed. Add the eggs one at a time, then add tahini and vanilla, slowly mixing all the while. Add the dry ingredients to the wet ingredients, scatter in the chocolate and seaweed, and don’t overmix.
Measure 1⁄4-cup portions into round balls and roll in sesame seeds (optional). Press slightly in the center to give each cookie a dimple. Chill for 2 to 4 hours. Trust us, the cookies will be better for it.
Preheat the oven to 400°. Bake the cookies until they have spread and have golden-brown edges, about 12 minutes. The cookies are perfectly done when they are still puffy in the center.
Frequently asked
Questions About This Recipe
Final
Notes & Thoughts
Daybreak Seaweed Popcorn
Give your popcorn a kick of spice and a boost of umami.
Daybreak Seaweed Snack Mix
You'll go nuts for this mix.
Published in the print edition of Edible San Diego's summer 2022 issue.
Read issue 66 online now.
