Salted Tahini Chocolate Chip Cookies
Tahini Chocolate chip cookies are slightly salty, subtly nutty, and addictive! They offer the perfect balance of sweetness with a generous chocolate-to-dough ratio. A unique twist on the classic treat!
- Prep time
- 1 hr 15 min
- Cook time
- 32 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/3 cups unbleached, all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 3/4 cup tahini (well-stirred before measuring)
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 2 teaspoons vanilla extract
- 1 tablespoon flaky sea salt (such as Maldon, for finishing)
- 1 3/4 cups bittersweet chocolate chips (at least 60% cacao)
Instructions
- 1
In a medium bowl, whisk to combine the flour, kosher salt, baking powder, and baking soda. Set aside.
- 2
In the bowl of a stand mixer or using a hand mixer, cream the butter, sugars, and tahini until combined.
- 3
Add the egg, egg yolk, and vanilla extract and beat to combine, stopping to scrape down the sides and bottom of the bowl to incorporate.
- 4
Add the flour mixture and beat on low speed just until combined and no dry spots remain.
- 5
By hand, stir chocolate chips. Cover the bowl and refrigerate for 1 hour.
- 6
When ready to bake, line 2 baking sheets with parchment paper. Arrange an oven rack in the middle position and preheat the oven to 350°F.
- 7
Scoop the dough in to 2-inch balls (about 1.5 oz. each) and place them about 2 inches apart on each sheet. Bake one sheet at a time for 15-16 minutes, until the cookies are still very soft in the middle and the edges are barely golden (they'll continue to set up and finish baking once out of the oven).
- 8
Immediately sprinkle the flakey salt over the hot cookies. Allow the cookies to rest on the sheets for 2 minutes, then transfer the cookies to a wire rack to cool completely.