Description

These sophisticated cookies combine the nutty richness of creamy tahini with a classic butter dough for a perfectly balanced treat. Featuring a blend of cane and brown sugars, they offer a chewy center and golden edges that pair beautifully with melty chocolate chips.

Ingredients

1 cup unsalted butter, room temperature
1/2 cup well-stirred tahini
3/4 cup cane sugar
3/4 cup light brown sugar
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1 1/2 cups high-quality chocolate chips

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Instructions

In a stand mixer, cream together the room-temperature butter, tahini, cane sugar, and brown sugar on medium speed for 2 to 3 minutes until light and fluffy.
Beat in the whole egg, egg yolk, and vanilla extract for another 1 to 2 minutes until the mixture is smooth and cohesive.
In a separate bowl, whisk together the all-purpose flour, baking soda, and sea salt to ensure even distribution.
With the mixer on low, gradually add the dry ingredients to the wet mixture until just combined, then fold in the chocolate chips by hand using a spatula.
Cover the dough bowl tightly and refrigerate overnight (or for at least 2 hours) to allow the flavors to meld and the flour to hydrate.
Preheat your oven to 325°F (165°C) and line baking sheets with parchment paper.
Use a spring-loaded scoop to create 1 1/2 tablespoon-sized balls, spacing them out on the prepared sheets.
Bake for 12 to 15 minutes until the edges are golden brown while the centers remain slightly soft.
Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For the best flavor and texture, do not skip the refrigeration step, as it significantly deepens the nutty notes of the tahini. Ensure your tahini is thin and pourable; if it has settled, stir it vigorously before measuring to maintain the correct fat ratio in the dough.

Prep Time: 15 mins
Cook Time: 15 mins
Category: Dessert
Method: Baking
Cuisine: American