Tahini Chocolate Chip Cookies Recipe
These Tahini Chocolate Chip Cookies are soft, chewy and buttery with crisp edges, melty chocolate chips, and a rich, nutty tahini flavor. Made with simple pantry ingredients, they're a delicious twist on the classic cookie that's perfect for everyday baking, holiday cookie trays, or sharing with family and friends.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 medium (2 tablespoon, 30 ml) cookie scoop optional
- 1 plastic wrap
Ingredients
- 2 cups (240 g) all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter see recipe notes
- 1 cup (200 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- ½ cup (113 g) tahini, well stirred
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 12 oz. (340g) 60% or higher chocolate, chopped into chunks
Instructions
- In a mixing bowl whisk together the flour, baking soda and salt until well combined. Set aside for now.2 cups (240 g) all purpose flour, ½ teaspoon baking soda , ½ teaspoon salt
- Slice the cold butter into tablespoon sized slices. Heat the cold butter in the microwave for 30 seconds. The butter should still be solid, but will have softened sides. Add the butter, tahini and sugars to a large mixing bowl fitted with a paddle attachment. Cream together the butter with light brown and granulated sugars on medium speed for 2 - 3 minutes or until well combined.½ cup (113 g) unsalted butter, 1 cup (200 g) light brown sugar , ¼ cup (50 g) granulated sugar , ½ cup (113 g) tahini, well stirred
- Mix in the egg, yolk and vanilla extract on medium speed for 1 minute until smooth and well combined. Mix the dry ingredients into the wet until just combined. I like to do this about ½ of the dry ingredients at a time. Fold in most of the chocolate chips or chunks. Reserve about ½ cup (85 g) for topping the cookies right before baking.1 large egg, room temperature, 1 large egg yolk, room temperature, 2 teaspoons (10 ml) vanilla extract , 12 oz. (340g) 60% or higher chocolate, chopped into chunks
- Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the chocolate chip cookie dough and place the cookie dough balls onto a small lined baking sheet or large plate. Top with the reserved chocolate chips or chunks. Cover the cookies with plastic wrap and transfer to the fridge to chill for 30 minutes. About 30 minutes before baking the cookies, preheat the oven to 350 F (177 C). Line a large baking sheet with parchment paper.
- Once the cookies are done chilling, transfer the cookie dough balls onto the prepared baking sheet about 3 inches apart.Bake for 9 - 10 minutes or until the edges of the cookies are set and the centers are slightly puffed.
- Cool the soft and chewy chocolate chip tahini cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy.
Notes
Store: Place the baked tahini cookies in an airtight container. Store at room temperature for up 4 - 5 days. I suggest warming the cookie for the best cookie eating experience. Cookie dough can be stored in an airtight container overnight. For longer storage, I suggest freezing the cookies or cookie dough.
Tip: Give your cookies a “cookie scoot.” Within the first few seconds of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
Brown Butter: The original recipe used brown butter. If you would like to use brown the butter, you should start with 10 tablespoon (141g) butter. 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. The ending butter weight is 8 tablespoon (113 grams).
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