Chocolate Chip Tahini Cookies
These delectable Chocolate Chip Tahini Cookies blend the rich, nutty essence of tahini with sweet dark chocolate, creating a chewy and satisfying treat perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup butter (melted) Make sure it's at room temperature.
- 1.5 cups dark brown sugar Adds extra flavor.
- 2 tablespoons granulated sugar
- 1 whole egg (at room temperature)
- 1 yolk egg (at room temperature)
- 1 tablespoon vanilla extract
- 1 cup tahini Provides a unique flavor.
Dry Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Mix-ins
- 8 oz dark chocolate (chopped into chunks) Reserve a few chunks for topping.
- sesame seeds For topping.
- flaky sea salt Optional topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the melted butter, dark brown sugar, and granulated sugar until smooth.
- Add in the whole egg and egg yolk, and mix in the vanilla extract.
- Stir in the tahini until fully incorporated.
- Sift the flour, baking soda, and salt into the bowl, and fold gently to combine.
- Fold in the chopped dark chocolate, reserving some for topping.
- Cover the dough and let it rest in the refrigerator for at least 30 minutes.
Baking
- Scoop the dough onto the prepared baking sheet, spacing them evenly.
- Sprinkle reserved chocolate chunks and sesame seeds on top.
- Bake for 13-15 minutes until edges are golden and the center is slightly soft.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the dough before baking.