Chocolate Chip Tahini Cookies
Chocolate Chip Tahini Cookies blend the classic chocolatey sweetness with the nutty richness of tahini, offering a crispy edge and soft, chewy center—perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup butter (melted) Use unsalted butter
- 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 Ensure it is smooth and creamy
Dry Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Mix-ins and Toppings
- 8 oz dark chocolate (chopped) Reserve some for topping
- sesame seeds (for topping)
- flaky sea salt (optional, for topping)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the melted butter, dark brown sugar, and granulated sugar. Whisk until smooth.
- Add the egg, egg yolk, and vanilla extract to the mixture, whisking until fully combined.
- Stir the tahini into the mixture until well blended for a creamy texture.
- Sift the flour, baking soda, and salt together, then gently fold into the wet mixture until just combined.
- Fold in the chopped dark chocolate, keeping some aside for later.
- Cover the bowl with plastic wrap and rest the dough at room temperature for at least 30 minutes.
Baking
- Use a cookie scoop to form balls of dough and place them on the prepared baking sheet (about 5-6 cookies per tray).
- Top each cookie dough ball with reserved chocolate and sesame seeds.
- Bake in the preheated oven for 13-15 minutes until edges are golden brown and centers are slightly soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
For a richer flavor, consider chilling the dough for up to 24 hours before baking. Experiment with different toppings or ingredients like nuts for added texture.