Houston – Cookies are always a good idea, but Brassica is putting a unique spin on the classic chocolate chip cookie. In celebration of National Chocolate Chip Cookie Day, Jacob Wolfe, Houston owner-operator of Brassica, joined Houston Life to share how the restaurant creates its soft, chewy, and indulgent cookie with a few unexpected ingredients.
Brassica is known for its Eastern Mediterranean-inspired menu featuring build-your-own sandwiches, salads, hummus plates, and fresh ingredients prepared in-house. Founded in Columbus, Ohio, in 2015, the Houston location marks the brand’s first restaurant outside of Ohio.
While Brassica has become known for its savory menu, the restaurant’s signature chocolate chip cookie has quickly become a customer favorite. Unlike traditional cookie recipes that use eggs and butter, Brassica’s version uses coconut oil and tahini that helps create its rich flavor and texture.
Wolfe revealed that the cookie uses Soom tahini, a sesame seed butter that adds a subtle nuttiness and helps give the cookie its signature texture.
The cookie dough starts with organic brown sugar, cane sugar, water, melted coconut oil, tahini, and vanilla extract before the dry ingredients are added. The dough is then combined with chocolate chips and refrigerated for at least two hours before baking to help achieve the perfect consistency.
The result is a warm, soft, and chewy chocolate chip cookie that doesn’t taste like it’s missing eggs and butter.
Brassica’s commitment to fresh, quality ingredients extends throughout its menu, from house-made falafel and organic pita baked all day to vibrant vegetables and flavorful Mediterranean-inspired dishes.
For those looking to try the cookie for themselves, Brassica is offering a free Tahini Chocolate Chip Cookie, on them.