Tahini Chocolate Chip Cookies
These sophisticated tahini chocolate chip cookies offer a modern twist on a classic favorite. By replacing some of the traditional fat with creamy, savory sesame paste, the dough gains incredible moisture and a complex, nutty depth. Featuring a perfect balance of crispy edges and a soft, chewy center, these cookies are enhanced by a caramel-like finish from the brown sugar and high-quality dark chocolate chunks. They are an elegant treat that remains fresh and delicious for several days, perfect for any occasion.
- Prep Time: 15
- Cook Time: 12
- Total Time: 27
- Yield: 18 cookies
- Category: Deserts
- Method: Baking
- Cuisine: Modern Fusion
- Diet: Vegetarian
Ingredients
1/2 cup Tahini (well-stirred)
1/2 cup Unsalted Butter (softened)
3/4 cup Brown Sugar (packed)
1/4 cup Granulated Sugar
1 Large Egg (room temperature)
1 tsp Vanilla Extract
1 1/2 cups All-purpose Flour
1/2 tsp Baking Soda
1/2 tsp Sea Salt
1 cup Chocolate Chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
Whisk in the tahini, large egg, and vanilla extract until the mixture is completely smooth and emulsified.
Sift the all-purpose flour, baking soda, and salt directly into the wet ingredients.
Fold the dry ingredients into the butter mixture using a spatula until just combined.
Gently fold in the chocolate chips until evenly distributed.
Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12 minutes or until the edges are golden brown but the centers remain soft.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Ensure your tahini is well-stirred before measuring. If your tahini is very thick, you may need to warm it slightly. Store in an airtight container at room temperature for up to 5 days, or freeze the dough balls for later baking.
Find it online: https://flavoornote.com/tahini-chocolate-chip-cookies/