Description
These thick, bakery-style cookies blend the nutty, savory richness of creamy tahini with a massive amount of melted chocolate chips. Perfectly chilled and then baked to gooey perfection, they offer a sophisticated sweet and salty twist on the classic chocolate chip cookie.
Ingredients
- 1/2 cup unsalted butter, room temperature
- 1/2 cup well-stirred tahini
- 3/4 cup cane sugar
- 3/4 cup packed brown sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 cups chocolate chips or chunks
Instructions
- In a stand mixer, combine the room temperature butter, tahini, cane sugar, and brown sugar. Beat on medium speed for 2 to 3 minutes until fluffy and well-combined.
- Add the egg, egg yolk, and vanilla extract to the bowl. Mix for another 1-2 minutes until the texture is incredibly creamy.
- In a separate small bowl, whisk together the all-purpose flour, baking soda, and sea salt.
- Turn the mixer to low speed and slowly add the dry ingredients to the wet mixture until just barely combined. Fold in the two cups of chocolate chips.
- Cover the dough and refrigerate overnight. This resting period is essential for achieving the desired thick, bakery-style consistency.
- Preheat your oven to 325°F and line two baking sheets with parchment paper. Scoop 1.5-tablespoon balls of dough onto the sheets and bake for 12-15 minutes. Let the cookies cool on the pan for 5 minutes before moving them to a wire rack.
Notes
To ensure the best texture, always stir your tahini thoroughly before measuring to re-incorporate any natural oils that may have separated. While a 2-hour chill is the minimum requirement for the dough, an overnight rest allows the flour to fully hydrate and the flavors to deepen significantly, resulting in a much richer cookie.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American