Salted Tahini Chocolate Chip Cookies
Updated Aug. 5, 2024
- Total Time
- 45 minutes, plus 12 hours' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 8tablespoons/113 grams unsalted butter at room temperature
- ½cup/120 milliliters tahini, well stirred
- 1cup/200 grams granulated sugar
- 1large egg
- 1egg yolk
- 1teaspoon vanilla extract
- 1cup plus 2 tablespoons/150 grams all-purpose flour, or matzo cake meal (See tip)
- ½teaspoon baking soda
- ½teaspoon baking powder
- 1teaspoon kosher salt
- 1¾cups/230 grams chocolate chips or chunks, bittersweet or semisweet
- Flaky salt, like fleur de sel or Maldon
Nutritional analysis per serving (15 servings)
306 calories; 15 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 40 grams carbohydrates; 2 grams dietary fiber; 23 grams sugars; 5 grams protein; 157 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In the bowl of an electric mixer fitted with the paddle attachment, cream butter, tahini and sugar at medium speed until light and fluffy, about 5 minutes. Add egg, egg yolk and vanilla and continue mixing at medium speed for another 5 minutes.
- Step 2
Sift flour, baking soda, baking powder and kosher salt into a large bowl and mix with a fork. Add flour mixture to butter mixture at low speed until just combined. Use a rubber spatula to fold in chocolate chips. Dough will be soft, not stiff. Refrigerate at least 12 hours; this ensures tender cookies.
- Step 3
When ready to bake, heat oven to 325 degrees and line a baking sheet with parchment paper or nonstick baking mat. Use a large ice cream scoop or spoon to form dough into 12 to 18 balls.
- Step 4
Place the cookies on the baking sheet at least 3 inches apart to allow them to spread. Bake 13 to 16 minutes until just golden brown around the edges but still pale in the middle to make thick, soft cookies. As cookies come out of the oven, sprinkle sparsely with salt. Let cool at least 20 minutes on a rack.
- To make this recipe kosher for Passover, substitute matzo cake meal for the all-purpose flour.
Private Notes
Comments
Second time w/the following tweaks. Turned out much better:
+ Upped tahini to 3/4 cup (same browned butter)
+ Used 2 whole eggs
+ Used whole bag of Ghirardelli dark chocolate chips (srsly, NY Times, why skimp on chocolate in these dire days?)
+ Used small cookie scoop and got 3 dozen out of batch
+ Pressed dough scoops flat and sprinkled unbaked tops with mix of black sesame seeds and fleur de sel
+ Baked at 350 convection for 15 mins
Not quite chewy but crisp and rich - more of a halva flavor
The best part of this recipe is not adjusting the ingredients.
These are like chocolate halvah cookies - simply scrumptious. I used Roland Sesame Tahini and TJ's 70% bittersweet chocolate broken into small chunks. Used a 2 tbsp measuring spoon to portion out 17 cookies. Baked for 16 minutes and allowed to cool about an hour before partaking. Important to allow them room to spread. 12 fit nicely on a cookie sheet, and then baked 2nd batch of 5. Sprinkled a bit of kosher salt over all. A real winner - could be my favorite cookie ever.
These were very good, but not great. Next time I make, I’ll try a few of the modifications to give them more depth of flavor.
Tahini Cookies: * Cream: - 113g butter - 120g tahini - 200g sugar * Add: - 1 egg - 1 yolk - 1 tsp vanilla * Add a mixture of: - 150g flour - 1/2 tsp baking soda - 1/2 tsp baking powder - 1/2 tsp salt * Fold: - 230g chocolate chips. * Refrigerate for 12 hours. * Bake at 150 - 160 c for about 15 mins. * Sprinkle with salt
Cookie dough that has to refrigerate for 12 hours should be illegal.