Tahini Chocolate Chip Cookies (Print Version)

Chewy cookies with tahini and dark chocolate chips, delivering a nutty and rich flavor experience.

# Components:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, softened
05 - 1/2 cup tahini, well-stirred
06 - 1 cup light brown sugar, packed
07 - 1/4 cup granulated sugar
08 - 1 large egg
09 - 1 teaspoon vanilla extract

→ Add-ins

10 - 1 cup dark chocolate chips
11 - 2 tablespoons sesame seeds, optional for topping

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter, tahini, brown sugar, and granulated sugar until creamy and smooth, approximately 2 minutes.
04 - Add the egg and vanilla extract to the butter mixture, mixing until fully incorporated.
05 - Gradually add the dry ingredients to the wet mixture, stirring until just combined without overmixing.
06 - Fold the dark chocolate chips into the dough until evenly distributed throughout.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing approximately 2 inches apart. Sprinkle with sesame seeds if desired.
08 - Bake for 10 to 12 minutes until edges are golden brown while centers remain soft.
09 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The tahini adds a subtle nuttiness that makes these taste way more sophisticated than a standard chocolate chip cookie.
  • They stay perfectly chewy in the center while the edges crisp up just enough, and honestly, they're easier than you'd think.
  • You get 24 cookies from one batch, and they disappear faster than you can store them.
02 -
  • If you don't stir the tahini thoroughly before measuring, you'll end up with a batch that's too dry and the magic disappears, so take 20 seconds and really mix that jar.
  • Baking temperature matters more than time here because ovens vary, so watch your first batch and adjust based on what you see, not the clock.
03 -
  • Measure your tahini by weight if possible because it's thick and dense, and a scale gives you precision that measuring cups can't always achieve.
  • Toast the sesame seeds in a dry pan for 30 seconds before sprinkling them on top for a flavor boost that's completely worth the extra step.
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