Tahini Chocolate Chip Cookies
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!
Equipment
- Cookie Sheet
- Cooling Rack (optional)
- Large bowl
Ingredients
Wet Ingredients
- 3/4 cup tahini smooth
- 1/4 cup unsalted butter at room temp.
- 1 cup light brown sugar packed
- 1/4 cup white sugar
- 2 tsp. vanilla extract
- 1 egg + 1 egg yolk
Dry Ingredients
- 1 cup all-purpose flour + 2 tbsp. flour
- 1 tsp. salt
- 3/4 tsp. baking soda
- 1 cup chocolate chips or chunks
Extras
- coarse sea salt for sprinkling
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Using a mixer, combine butter and sugars (brown & white) in a large bowl until well incorporated.
- Add the tahini, and the egg + egg yolk. Mix well.
- In a separate smaller bowl, mix the flour, baking soda and salt with a fork or whisk.
- 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.
- Mix everything until just combined - don’t over-mix!
- Fold in your chocolate chips.
- Roll into 1.5 inch balls, and slightly flatten and shape your cookies on the baking sheet. Sprinkle with course sea salt.
- Bake in the preheated oven for 8-12 minutes, or until edges are slightly brown.
- Remove to a cooling rack and let sit for 10 minutes before enjoying.
Notes
***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.