tahini chocolate chip cookies
these tahini chocolate chip cookies are made from all the original ingredients of the classic cookie, with a nutty tahini twist! they're nutty, buttery, chewy, with a lightly toasted exterior and pools of melty chocolate.
Equipment
- medium sauce pan
- stand mixer with paddle attachment or electric hand mixer with beaters
- medium or large cookie scoop
- plastic wrap
Ingredients
- 2 ½ c (300g) all purpose flour
- ½ tsp baking powder
- ½ teaspoon baking soda
- 1 tsp salt
- ½ c browned butter, cooled to solid room temperature see recipe notes
- 1 ¼ c (250g) light brown sugar
- ¼ c (50g) granulated sugar
- ½ c (113g) tahini, well stirred see recipe notes
- 2 (100-114g) large eggs, room temperature
- 1 (17g) large egg yolk, room temperature
- 2 tsp (10ml) vanilla extract
- 2 c (12 oz, 340g) 60% or higher chocolate, chopped into chunks or use semi sweet chips
Instructions
- Make brown butter about an hour before you plan to make the cookies. It will need 15 minutes to make and another 60-90 minutes to cool enough to use in the recipe. To make the brown butter, melt butter in a clear heavy bottom sauce pan. Once the butter starts to foam, whisk continuously until brown bits start to form. Remove from heat, pour into clean bowl and cool 30 minutes to room temperature. Cool an additional 30-60 minutes to the consistency of room temperature butter.
- Whisk the flour, baking soda, baking powder and salt together until well combined. Set aside.
- In a stand mixer with paddle attachment, cream together the browned butter, tahini and sugars on medium speed until light and fluffy, about 4-5 minutes.
- Beat in the eggs, yolk and vanilla extract on low, about 20 seconds before adding the next. Scrape down the bowl as needed.
- Beat once more on medium for another 30-60 to ensure everything is well combined.
- With the mixer on low, add in the dry ingredients, until just combined. Scrape down the sides and bottom of the bowl as needed.
- Fold in the chopped chocolate or chocolate chips until combined. Tip: reserve about ½ c chocolate chunks or chips for topping the cookie dough right before baking.
- Cover the cookie dough and chill in the fridge for at least 1 hour or up to overnight. The longer the dough chills, the chewier the texture and more developed the flavor will be.
- When you are ready to bake the cookies, preheat the oven for at least 30 minutes. Preheat the oven to 375 F (191 C). Allow the cookie dough to sit out at room temperature for about 10-15 minutes. Line a large baking sheet with parchment paper.
- Scoop 2" sized cookie dough balls onto the lined baking sheet. Cookies should be spaced about 2-3" apart.
- Bake at 375 F (191 C) for 10 -12 minutes or until the edges are golden brown and the centers are just baked through.
- Remove the cookies from the oven to cool on the hot baking sheet for 3-4 minutes. Tip: Within the first few minutes of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies into a more round shape. Top with flaky salt if desired.
- Transfer the cookies to a cooling rack to finish cooling to room temperature.
Notes
brown butter: This is optional and mostly for flavor. If you choose to brown the butter, you should start with 10 tablespoon (141g) butter. The water will evaporate as the butter browns. The ending butter weight is 8 tablespoon (113g). If you want to skip this step, simply use 8 tablespoon (113g) of unsalted butter at room temperature.
tahini: this is optional and for flavor. If you choose to substitute this, I recommend using an additional 10 tablespoon (141g) unsalted butter for a total of 20 tablespoon (282g) unsalted butter, which will reduce down to about 16 tablespoon (1 c, 226g) browned butter.
for a chewier cookie: use cooled, room temperature but still liquid butter.
for a more cake like cookie: use cooled, softened room temperature butter.
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