Tahini Chocolate Chip Cookies

Rich, nutty tahini meets sweet, melty chocolate chips in these chewy cookies that will become your new obsession. With a delicate balance of flavors and textures, these treats are perfect for satisfying your sweet tooth and impressing friends and family with your baking prowess.

Ready Time

45 mins

Yields

9 servings

Ingredients

Butter, 1/2 cup
Granulated sugar, 1/2 cup
Brown sugar, 1/4 cup
Egg, 1 large
Vanilla extract, 1 teaspoon
All-purpose flour, 2 1/4 cups
Sodium chloride, 1/2 teaspoon
Baking soda, 1/2 teaspoon
Tahini, 2 tablespoons
Semi-sweet chocolate chips, 1 cup
Sea salt, for sprinkling (optional)

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat. In a large bowl, cream together the butter and sugars until light and fluffy, about 2-3 minutes.

Beat in that large egg until well combined, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, sodium chloride, and baking soda. Gradually add the dry ingredients to the wet ingredients and mix until just combined.

Stir in the tahini until smooth, then fold in those delicious chocolate chips.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake for 12-14 minutes, or until the edges are lightly golden.

Remove from the oven and sprinkle with sea salt if desired.

Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. You’ll end up with 9 deliciously chewy and chocolatey cookies – perfect for satisfying your sweet tooth!

Notes

Use room temperature butter for a lighter, fluffier cookie. Don’t overmix the dough, as this will lead to tough cookies.

If you’re unsure if the cookies are done, take one out and let it cool for a minute – if it’s still too soft, bake for a few more minutes.

You can also toast the tahini in a dry skillet over low heat for a few minutes to deepen its flavor, if desired. Chill the dough for at least 30 minutes to help the cookies retain their shape and bake up with a better texture.

Consider using a mix of dark and semi-sweet chocolate chips for a deeper flavor profile.

These cookies freeze beautifully, so feel free to wrap them individually and store them in a freezer-safe bag for up to 2 months.