These Tahini Chocolate Chip cookies are a spin on a classic chocolate chip cookie recipe.and the method is slightly different but so much easier (in my opinion). It's a subtle change with the Tahini that gives it a slightly nuttier taste (almost like peanut butter) and a slightly denser cookie that is soft inside with a slight crunch on the outside. Top with sea salt and its pure heaven!
You don't even use chocolate chips in the recipe- get a bar of your favorite quality dark chocolate (Trader Joes has a great value on quality chocolate bars) and chop it into chunks. The bigger, the better.
These chocolate chip cookies are so quick to whip up and the dough can be made ahead of time and freezes well.
A traditional chocolate chip cookie method calls to cream the butter and sugar together in a mixer. This recipe is glorious and does not require any mixer at all! You simply melt the butter and add the sugar.
1 cup unsalted butter (easier to melt when chopped into small pieces)
1/2 cup granulated sugar
1 1/2 cups of light brown sugar
1/2 cup Tahini Paste (can be found In most major grocery stores, including Trader Joes)
3 1/4 cup all-purpose flour (I love King Arthur Flour)
1 1/4 teaspoon of baking powder
1 teaspoon of baking soda
1 1/2 teaspoon of kosher salt
2 large eggs (at room temp)
2 1/4 teaspoons of vanilla
1 cup of chopped bittersweet chocolate (I don't really measure but eyeball- its however much chocolate you like!)
-Sea Salt to top the cookie (I use Maldon Salt because it is a finishing sea salt and specifically made for baking)
If you don't want to add the Tahini- no problem! I LOVE this Chocolate Chip Cookie Recipe so so much. No need to adjust any other Ingredients, just omit the Tahini.
1) Preheat oven to 350 F and Line 2 baking sheets with parchment paper.
2) Chop your chocolate into chunks and set aside. I love having a mix of smaller and larger chunks.
3) In a medium, microwave safe bowl- melt the butter in 30 second increments, stirring each time to ensure that it evenly melts.
4) In a large bowl- whisk together the flour, baking soda, baking powder, salt.
5) Whisk sugars into the bowl with the melted butter. Once fully combined, whisk in 1 egg and combine before adding the second egg. Stir in tahini. Add the vanilla.
6) Combine the wet Ingredients with your dry ingredients and mix with a spatula until combined. This step takes some wrist action for a few minutes but do not over mix! Fold in the chocolate.
7) Option to wrap the dough overnight- this enhances the flavor but its not required. You can also bake right away!
8) Bake for 10-11 minutes or until slightly golden on top. I always under bake my cookies because they will continue to bake once out of the oven. They may still appear soft but they will firm up! Take them out at this point.
Hello! I'm Candice and I love baking. This blog is dedicated to all things sweet, exploring your passion, staying inspired and encouraging you to Eat More Cake!