If there’s one thing to know about the Camille Styles team, it’s this: we’re serious about cookies. Every Christmas, expect to see a batch love the festival, and we will forever be engaged in a soft and chewy versus thin and crunchy debate. And when Emma Zimmerman introduced us to her Chickpea Chocolate Chip Cookies recipe, we knew we’d stumbled across something truly special.
These are the cookies you eat with careful attention to their nuance and flavor. They are buttery and nutty but balanced by a slight bitterness thanks to the tahini. While you might be tempted to swap out your upcoming peanut butter, take our advice: don’t. The unexpected tahini gives these cookies a premium feel — perfect for when you’re feeling good.
Below, Emma shares her secrets to turning up the volume on a classic peanut butter chocolate chip cookie. Take a look and start baking — this is easy, summer picnic dessert in your dreams.
First, take a sticky note and bookmark this page. Since I started developing the material for this cookbook, I’ve made these cookies at least twenty times, but never intended to improve on the recipe. In fact, this is the only recipe in this book that comes out perfect the first time!
I am not a proponent of fake ‘healthy’ recipes as an alternative to ‘junk food.’ I simply believe in real food, and here are some really delicious foods, with enough sugar and butter to satisfy any sweet tooth. Tahini dough and chickpeas play together to add flair to the classic peanut butter chocolate chip cookie. – Emma Zimmerman
Discover Emma’s Chickpea Chocolate Chip Cookies recipe below.
Recipes cited with permission of The Miller’s Daughter by Emma Zimmerman, published by Hardie Grant Books, May 2022
