yo she’s really good at explaining everything and has good on camera presence. i don’t feel nearly as strongly about the new cast as some people but some of them either try too hard to be funny or seem nervous. she seems like she’s got it figured out. bring her back soon, ba!
Thank you Zaynab for the great recipe. Sincerely appreciate the intricate details about chilling the dough for a few days and how baking at 375 is better for this specific type of cookie. The best videos always have a great teacher who answers the questions before the viewer can think of them. 🍪
i've never heard of using olive oil and tahini to make chocolate cookies, this was really interesting! i hope Zaynab will be back to show us more recipes like this
This video was great! Zaynab is a natural, some people who r new to being on camera seem very scared and or reserved, but Zaynab is very chill, relaxed, and explains everything effortlessly 😁
I made these cookies and replaced AP flour with almond flour and I reduced the amount of white sugar (only 1/4 cup) and they came out soooo good!!!!! They do come out as soft cookies rather than crunchy but I liked that. They have a nutty flavor and so yummy sweet and salty. Thank you
I already love dates but the ingredient swaps and bits of info and advice make me really want to try this cookie 😭 It sounds like the cookie to end all cookies for me.
Wow! Made these this morning, not gunna lie probably the best cookie I ever ate! The perfect texture there aren’t words except they are my new favorite cookie! Thank you so much for this recipe!
Im doing London and this will be my first event like this after doing triathlons for a good couple of years. Ill be revisiting this video many times over the next 2 weeks 🙂
This was a great recipe, but, in terms of emphasizing the softness and crispness the cookies combine, can they really guarantee they'll stay like this even after 1-2 days? Won't they become either soggy or dry? Again, no hate.. Just curious..
I thought dates were dried like raisins? you can definitely get “fresh” dates that are more plump and crisp. They tend to have tannins though which are removed through drying
Unfortunately I am allergen to eggs and all purpose flower. Any suggestions what other flower to use best? And Substitution egg by aquafaber or something? Thanks for the help :)
These are tasty but the dough didn't come together properly for me; anyone else have that experience? It was crumbly as if lacking moisture when I tried to stir in dry ingredients with a spoon. When I saw this was a challenge I used my stand mixer, which made it come together but also released a ton of oil, making the dough oily. Additionally, they did not flatten out the way Zaynab's did. Maybe this will happen after sitting overnight?
I made these with reduced sugar and darker chocolate. They puffed up in the oven instead of spreading like Zaynab's; and were browner on the underside and edges. Date flavor was nearly non-existent. Any idea where I went wrong? My dough appeared smoother than Zaynab's coming out of the fridge.
yeah i made these, same thing. really like the tahin and olive oil flavor. But there is already a lot of sugar in these, on top of adding dates, makes them way too sweet. It is better to just leave the dates out since they dont bring a lot of flavor anyways.
Hey BA please can you do another making perfect, here’s a list of ideas I’m making up as I write this: Burgers, A brunch, Lasagne and tacos… just please please please
dates are really sweet so when adding it especially in the dough also it’s going to be really sweet + the amount of sugar you use for cookies and so you need a good amount of salt to balance it