Tahini Chocolate Chip Cookies Recipe

These tahini chocolate chip cookies have all the conventional ingredients with a nutty tahini twist! Nutty, buttery, chewy, lightly toasted, and filled with melty chocolate.

Ingredient

– 2 ½ c (300g) all purpose flour – ½ tsp baking powder – ½ teaspoon baking soda – 1 tsp salt – ½ c browned butter, cooled to solid room temperature see recipe note – 1 ¼ c (250g) light brown sugar – ¼ c (50g) granulated sugar – ½ c (113g) tahini, well stirred see recipe note – 2 (100-114g) large eggs, room temperature – 1 (17g) large egg yolk, room temperature – 2 tsp (10ml) vanilla extract – 2 c (12 oz, 340g) 60% or higher chocolate, chopped into chunks or use semi sweet chip

Direction

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1

Brown butter an hour before baking cookies. Make it in 15 minutes and let it cool for 60–90 minutes before using in the recipe.

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2

Mix the flour, baking powder, baking soda, and salt thoroughly with a whisk. Put aside.

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3

Mix browned butter, tahini, and sugars in a stand mixer with paddle attachment on medium speed for 4-5 minutes until light and fluffy.

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4

Beat the eggs, yolk, and vanilla extract on low for 20 seconds before adding the next. Scrub the basin as needed.

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5

To make sure everything is fully blended, beat for a further 30 to 60 seconds on medium speed.

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6

Low-speed mixer, add dry ingredients until barely mixed. Scrape bowl sides and bottom as needed.

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7

Mix in chips or chopped chocolate. Cover and chill cookie dough for 1 hour or overnight. Longer chilling makes dough chewier and tastier.

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8

Preheat the oven for 30 minutes before baking the cookies. Scoop 2" cookie dough balls onto the lined baking sheet. Cookies should be 2-3" apart.

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9

For 10-12 minutes, bake at 375 F (191 C) until the sides are golden brown and the centers are just cooked.

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10

Remove cookies from oven and cool on hot baking sheet for 3–4 minutes. Finish chilling the cookies on a rack at room temperature.

also see

also see

Hazelnut Butter Blossoms Recipe