Fresh baked chocolate chip cookies are undoubtedly a timeless favorite. I can recall countless occasions standing next to the oven door, waiting for that kitchen timer to "ding." I don't think I've ever truly waited for my chocolate chip cookies to cool down. I get too excited, and like fresh pizza, I burn every taste bud I have.
While chocolate chip cookies need no addition, I've found that through the years, my sweet tooth sometimes requires a savory balance. A balance of complexity and bitterness that allows me to eat a few without that notorious stomach ache.
After quite the trial and error, I've created what I believe to be the simplest and best savory chocolate chip cookie out there...
Tahini chocolate chip cookies with sea salt!
Below we've outline our simple, yet delicious recipe.
Leave a comment below if you have any questions or feedback.
Enjoy these life-changing cookies!
What You'll Need
- Wet Ingredients -
- Dry Ingredients -
- Extras -
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Using a mixer, combine butter and sugars (brown & white) in a large bowl until well incorporated.
3. Add the tahini, and the egg + egg yolk. Mix well.
4. In a separate smaller bowl, mix the flour, baking soda and salt with a fork or whisk.
5. Add half of the flour mixture to your wet ingredients, and mix on low until just incorporated. Then add your vanilla extract, and the remaining flour mixture.
6. Mix everything until just combined - don’t over-mix!
7. Fold in your chocolate chips.
8. Roll into 1.5 inch balls, and slightly flatten and shape your cookies on the baking sheet. Sprinkle with course sea salt.
9. Bake in the preheated oven for 8-12 minutes, or until edges are slightly brown.
10. Remove to a cooling rack and let sit for 10 minutes before enjoying.
***The dough will be greasy and somewhat flaky, so it is best to make the cookies immediately. Use your hands to really mash the cookie dough together into balls.
**It is a good idea to replace the parchment paper between batches, and to use a second baking sheet if possible. If you only have one baking sheet, let it cool between batches so cookies don’t get overdone.
*These cookies can be kept in an airtight container on the countertop for up to 5 days.
Some Other Variations
Here are a few additional ingredients that others have found success with. If you do decide to raise the bar and change it up, leave a comment below and let us know how it goes.
With so many savory toppings available, why did we choose tahini?
Well for one, the texture melts right into the cookie. It doesn't just become a part of the dough, it becomes one with the dough. The soft texture is a critical variable in chocolate chip cookies and we didn't want to compromise it.
Secondly, the tahini flavor is so versatile. It is savory, bitter and nutty and is packed with flavor. It is also extremely nutritious, being filled with healthy fats, vitamins & minerals. Tahini has found its place in hummus, salads, desserts, fruits salads and much more. It continues to be an ingredient that we say, "no way that's gonna work," and there it is...
Another delicious recipe we can proudly stand behind. There is almost an initial guilt that goes along with "adulterating" the already incredible-as-is chocolate chip cookie. We definitely weren't going to add any more sweetness to them.
We felt the only appropriate way we could add something to the cookie was to increase its complexity. We think tahini did a fantastic job filling the void.
Again, if you have any questions or comments, please leave them below. We'd love to hear from you.