Tahini Chocolate Chip Cookies

Aug 23

Aug 23 Tahini Chocolate Chip Cookies

There are so many chocolate chip cookie recipes out there, I wasn’t sure that the world needed another, but today I decided that it did. Tahini adds a depth you didn’t know you were missing. Combined with a generous amount of dark chocolate, dark brown sugar and butter, theses cookies are sweet and salty and chocolatey and chewy… like a cookie version of this Salted Chocolate Halva that I wrote about earlier this year. I didn’t invent the idea of Tahini Chocolate Chip Cookies, but I do think my version is pretty, pretty AMAZING.

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Tahini Chocolate Chip Cookies Recipe:

Yield:
16-18 cookies

Difficulty:
Easy

Plan ahead:
The cookie dough needs at least 1 hour to chill in the refrigerator before baking. I like them best after they’ve been in the refrigerator overnight, but I know sometimes it’s hard to wait.

Ingredients:

2 cups semisweet or bittersweet chocolate chips, or a mix
150 grams all purpose flour
1 TBSP sesame seeds, raw or toasted (optional)
½ tsp baking soda
½ tsp baking powder
1 tsp course kosher salt or ½ tsp fine salt
113 grams (1 stick / 8 TBSP) unsalted butter, room temperature
½ cup stirred tahini
100 grams (½ cup) granulated sugar
100 grams (½ cup) dark brown sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1 tsp vanilla extract
Flaky salt like fleur de sel for sprinkling

Instructions:

Optional: Roughly chop half of the chocolate chips. You’ll get small flecks of chocolate dotted throughout the cookies. Yum.

In a medium bowl, whisk together flour, sesame seeds, baking soda, baking powder and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or with hand beaters, beat together the unsalted butter, tahini and both sugars on medium speed for about 5 minutes, scraping down the sides of the bowl as needed. Add egg, egg yolk, and vanilla and continue to beat for another 5 minutes.

Turn off the machine, add the flour mixture and beat on low until just combined. Fold in the chocolate chips (and chopped chocolate if you did some chopping).

Cover bowl with plastic and refrigerate for 1 hour or overnight.

Preheat oven to 325° F. Line 2 baking sheets with parchment paper. Scoop out approximate 2 tablespoon balls (or use a 2-inch cookie scoop) for each cookie leaving room for them to spread. 6-8 per pan. See example below. Bake for 14-16 minutes, rotating pans top to bottom halfway through.