Tahini Chocolate Chip Cookies
This soft and chewy cookie recipe combines the nuttiness of smooth tahini with rich dark chocolate for a sophisticated spin on the classic—it's incredibly easy to make and is the perfect way to elevate your cookie game this holiday season!
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Servings: 18 cookies
Ingredients
- ½ cup softened butter
- ½ cup light brown sugar
- ¼ cup granulated sugar
- ½ cup tahini, stirred well
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour, spooned and leveled
- ¾ cup whole wheat flour, spooned and leveled
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup dark chocolate chips or chopped chocolate
Instructions
- In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and salt, then set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, whip the softened butter, sugar, and light brown sugar in a large bowl until light and fluffy, around 3 minutes.
- Mix in the tahini, followed by the egg and vanilla extract.
- Once evenly combined, stir in the dry ingredients until a dough forms. Right before the flour is fully combined, add in the chopped chocolate and mix until no more streaks of flour remain. Do not overmix.
- Line a baking sheet with parchment paper and use a cookie scoop to portion out the dough. Cover the tray with plastic wrap and chill for at least 2 hours, but ideally overnight. If you need the cookies quicker, you can freeze the scooped dough until completely solid (around 1-2 hours), then proceed with the recipe.
- To bake, preheat the oven to 375℉ and line a baking sheet with parchment paper. Remove the tray of dough from the fridge.
- Evenly space the cookies 2'' apart onto the parchment-lined pan and bake for 10-12 minutes, rotating the tray halfway through.
- Remove the cookies from the oven once golden brown and set, but do not overbake—they will set more as they cool. Once out of the oven, sprinkle the cookies with flaky salt and allow to cool before serving.
Notes
* Freezing instructions. Scoop any leftover dough onto a baking sheet and pop the tray in the freezer for an hour. Once firm to the touch, transfer the dough balls to a plastic bag and keep in the freezer for 3-6 months. When you want to bake, there’s no need to thaw the dough—just bake the cookies as normal (though they might need an extra minute or two in the oven).