I’d like you to meet the chocolate chip cookie to end all chocolate chip cookies.
Dramatic? Perhaps. Completely and utterly, hands-down, one of the best cookies I’ve ever eaten? YES. Once again, tahini-in-baked-goods for the win!
I teased these salted tahini chocolate chip cookies a few weeks ago via Instagram, when I was playing around and trying a new recipe on a Sunday. As soon as I took the first bite, I immediately knew I was going to be making these again (and again, and again…). I brought them into work in an attempt to stop myself from eating the entire batch and the response from my team confirmed – these cookies are truly out-of-this world. I could never forgive myself as a food blogger if I didn’t do them justice and share here!
We’ve talked about the amazing quality tahini lends to baked goods before. It adds a subtle, rich nuttiness, a certain je ne sais quoi that is hard to place but is undeniably so compelling and unique. These salted tahini chocolate chip cookies are seriously complex and very balanced with a good dose of salt and nutty tahini. They’re also completely packed with dark chocolate (a chocolate chip cookie requirement, in my book). They’re soft and chewy and absolutely packed with flavor, and they’re my new favorite thing to bake. I think they might be yours, too.
- ½ cup (1 stick) salted butter, softened to room temperature
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 egg, room temperature
- ½ cup tahini
- 1 tsp. vanilla
- ½ tsp. salt
- ½ tsp. baking soda
- 1 ¼ cups whole wheat pastry flour
- 6 oz. dark chocolate, roughly chopped (I much prefer this over chocolate chips)
- Flaky sea salt (I like Maldon brand)
- In a stand mixer or large bowl with a hand mixer, cream the butter and sugars together until light and fluffy (this will take a few minutes). Add in the egg and mix again for a minute or two. Add in tahini, vanilla, and salt; mix again for another minute or two.
- Add the baking soda and flour and mix to combine again. Stir in the chopped dark chocolate, then transfer the dough to the refrigerator for at least 2 hours to chill.
- When you’re ready to bake, preheat your oven to 350F. Line 2 baking sheets with silpat mats or parchment paper. Scoop the cookie dough into ~2 inch balls and place on the cookie sheets, leaving a good amount of space between each cookie as they will spread. Bake for 10-12 minutes, until the cookies are slightly golden. Sprinkle each cookie with a good pinch of flaky sea salt. Allow to cool for 10 minutes before transferring to wire racks to cool completely. Enjoy!
- You can make the dough and chill up to 24 hours ahead of time.
Everything’s better with a little balance! Try these other sweet-and-salty dessert recipes.
Sweet and Salty Candy Bar Blondies
Browned Butter Bacon Rice Krispies Treats
Chocolate Covered Matzah Toffee with Sea Salt
