Chocolate Chip Tahini Cookies
Delicious cookies that combine the rich, nutty flavor of tahini with classic chocolate chip cookie goodness.
Ingredients
Wet Ingredients
- 1 cup butter (melted) Ensure it's melted but not hot.
- 1.5 cups brown sugar (dark brown sugar recommended)
- 2 tablespoons granulated sugar
- 1 large egg (room temperature) Best if at room temperature.
- 1 large egg yolk (room temperature)
- 1 tablespoon vanilla extract
- 1 cup tahini
Dry Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Mix-ins
- 8 oz dark chocolate (chopped) Reserve some for topping.
- Sesame seeds (for topping)
- Flaky sea salt (optional, for topping)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the melted butter, dark brown sugar, and granulated sugar until smooth.
- Add the egg, egg yolk, and vanilla extract, whisking until fully incorporated.
- Stir in the tahini until well mixed.
- Sift in the flour, baking soda, and salt, folding gently into the batter until no dry flour remains.
- Fold in the chopped dark chocolate.
- Cover the dough and let it rest at room temperature for at least 30 minutes, or refrigerate for up to 24 hours.
Baking
- Scoop the dough into balls and place them on the prepared baking sheet, spacing about 5 to 6 per tray.
- Sprinkle reserved chocolate on top of each cookie ball and add sesame seeds.
- Bake for 13 to 15 minutes until edges are golden and centers are slightly soft.
- Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.
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Notes
For best results, store in an airtight container at room temperature for up to a week. Can be frozen for longer storage. Tip: For variations, try adding spices or different types of chocolate.