Indulgent Salted Chocolate Chip Tahini Cookies You’ll Crave
These Salted Chocolate Chip Tahini Cookies are a delightful blend of nutty tahini and rich chocolate flavors, offering a uniquely chewy texture that you’ll crave.
Equipment
- mixing bowl
- stand mixer
- cookie scoop
- baking sheets
- parchment paper
- refrigerator
Ingredients
For the Dough
- 8 tablespoons Unsalted Butter Provides moisture and richness; switch to dairy-free butter for a vegan option.
- ½ cup Tahini Adds a nutty flavor and moisture; for the best results, use high-quality tahini.
- ½ cup Granulated Sugar Sweetens the cookies; consider coconut sugar for a lower glycemic alternative.
- ½ cup Light Brown Sugar Adds moisture and a slight caramel flavor; mix white sugar with molasses to create your own.
- 1 large Egg Binds ingredients and aids leavening; use a flax egg for a vegan adaptation.
- 1 large Egg Yolk Enhances richness and chewiness; substitute with another flax egg for vegan versions.
- 1 teaspoon Vanilla Extract Provides depth of flavor; opt for pure extract for optimal taste.
- 1 cup + 2 tablespoons All-Purpose Flour Offers structure; use a gluten-free flour mix for a gluten-free option.
- ¾ teaspoon Baking Soda Acts as a leavening agent; ensure it’s fresh for the best rise.
For the Finishing Touch
- 1 teaspoon Kosher or Sea Salt Enhances flavor; sprinkle with flaky sea salt as a topping.
- 2 cups Bittersweet or Semisweet Chocolate Chunks Provides a rich chocolatey flavor; chop a bar for better melting and texture.
- Flaky Sea Salt For garnish and an extra touch of flavor.
Instructions
Step-by-Step Instructions for Salted Chocolate Chip Tahini Cookies
- In a large mixing bowl or stand mixer, combine the unsalted butter and tahini, then add granulated and brown sugars. Beat these ingredients together on medium speed for 2-3 minutes until the mixture is fluffy and light in color.
- Add in one large egg, the additional egg yolk, and vanilla extract to the creamed mixture. Mix on low speed for about 1 minute until everything is perfectly blended and creamy.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt until well combined.
- Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
- Gently fold the bittersweet or semisweet chocolate chunks into the cookie dough using a spatula.
- Cover the cookie dough with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- When ready to bake, preheat your oven to 325ºF (160ºC). Line your baking sheets with parchment paper.
- Use a cookie scoop or a tablespoon to portion the chilled dough into rounds, about 1.5 inches for small cookies and 2 inches for larger ones.
- Bake the cookies in your preheated oven until they are golden brown around the edges but still pale in the center, approximately 12 minutes for smaller cookies and 14-15 minutes for larger ones.
- As soon as you remove the cookies from the oven, sprinkle them with flaky sea salt to enhance their flavor.
Notes
Store cookies in an airtight container at room temperature for up to 3 days; refrigerate for up to 5 days or freeze unbaked dough for up to 2 months.
Nutrition
Serving: 1cookieCalories: 180kcalCarbohydrates: 22gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 20mgIron: 1mg
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