Chocolate Chip Tahini Cookies
Chocolate Chip Tahini Cookies are a delightful twist on the classic cookie, incorporating tahini for a rich, creamy texture and unique nuttiness, creating a chewy cookie that's perfectly sweet and irresistibly delicious.
Ingredients
Wet Ingredients
- 1 cup butter (melted) Ensure butter is melted
- 1.5 cups brown sugar (dark brown sugar recommended)
- 2 tablespoons granulated sugar
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1 tablespoon vanilla extract
- 1 cup tahini Use well-stirred natural tahini
Dry Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Chocolate and Toppings
- 8 oz dark chocolate (chopped) Reserve some for topping
- to taste Sesame seeds (for topping)
- to taste Flaky sea salt (optional, for topping)
Instructions
Preparation
- In a large mixing bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
- Add the egg and egg yolk, followed by vanilla extract. Whisk until fully integrated.
- Stir in the tahini until the mixture is homogenous.
- Sift in all-purpose flour, baking soda, and salt. Fold the dry ingredients with a rubber spatula until no dry flour remains.
- Fold in the chopped dark chocolate, reserving some for the top.
- Cover the bowl with plastic wrap and let the dough rest for at least 30 minutes, or chill it for up to 24 hours.
Baking
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Use a cookie scoop or hands to form 3-ounce balls of dough and place them on the prepared baking sheet, spacing them evenly.
- Sprinkle reserved chocolate chunks and sesame seeds on top of the cookie balls.
- Bake for about 13 to 15 minutes until edges are golden brown and centers are soft.
- Remove cookies from oven and let them cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
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Notes
For a versatile treat, pair these cookies with milk, coffee, or serve them as a cookie sundae. Store in an airtight container for up to one week or freeze the dough for up to three months.