Description
Chewy Tahini Chocolate Chip Cookies with a nutty flavor and perfect balance of sweet and salty.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup tahini
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips (milk, dark, or semi-sweet, or a combination!)
- Optional: Flaky sea salt, for sprinkling
Instructions
- Cream Butter and Sugars: In a large bowl (or stand mixer), cream together softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes on medium speed). Scrape down the sides of the bowl occasionally.
- Add Eggs and Tahini: Beat in eggs one at a time, mixing well after each addition. Scrape down the sides. Stir in vanilla extract and tahini until well incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
- Combine Wet and Dry: Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in Chocolate Chips: Gently fold in chocolate chips until evenly distributed.
- Chill Dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (up to 24 hours).
- Preheat Oven: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Scoop and Bake: Scoop rounded tablespoons of dough onto prepared baking sheets, leaving 2 inches between each cookie.
- Optional: Sprinkle with Sea Salt.
- Bake: Bake for 9-11 minutes, or until edges are golden brown and centers are slightly soft.
- Cool: Remove from oven and let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the dough is crucial to prevent excessive spreading.
- Don’t overmix the dough, as this can lead to tough cookies.
- For nut variations, add ½ cup of chopped walnuts, pecans, or almonds.
- For a spiced flavor, add ½ teaspoon of ground cinnamon or cardamom to the dry ingredients.
- For a citrusy flavor, add the zest of one orange or lemon to the wet ingredients.
- Experiment with different types of chocolate chips.
- Reserve a tablespoon or two of tahini and swirl it on top of the cookies before baking for a beautiful and flavorful swirl.
- To make them vegan: Substitute the butter with vegan butter sticks and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) in place of the eggs.
- Store in an airtight container at room temperature for up to 3 days.
- Freeze dough for up to 2 months. Scoop into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
- Prep Time: 15 minutes
- Cook Time: 9-11 minutes