Salted Chocolate Chip Tahini Cookies
Chocolate chip cookies made with a mixture of butter and tahini.
Servings 22
Ingredients
- 8 tablespoons unsalted butter, at room temperature 114 grams
- ½ cup tahini well stirred (I used 120 grams of Soom)
- ½ cup granulated sugar 100 grams
- ½ cup packed light brown sugar 90 grams
- 1 large egg at room temperature
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 150 grams all-purpose flour This is about 1 cup plus 2 T.
- ¾ teaspoon baking soda
- 1 teaspoon kosher or sea salt
- 2 cups bittersweet chocolate chips
- flaky sea salt
Instructions
- Beat together the butter, tahini, and both sugars, scraping down side of bowl.
- Add the egg, yolk and vanilla and beat until incorporated.
- Beat in the baking soda and salt, then stir in the flour until incorporated. If you prefer to mix the dry ingredients together beforehand, that's fine too, but I had great results just mixing everything in one bowl.
- Stir in the chocolate.
- Portion the cookies into balls with a medium size cookie scoop and chill the portioned balls for about an hour or until ready to bake.
- Preheat the oven to 325ºF (180ºC). Line two baking sheets with parchment appers.
- Arrange the cookies on the baking sheets and bake one sheet at a time for about 14 minutes.
- Alternatively, you can bake the cookies at 375 for 12 minutes for slightly crunchier cookies. Ovens may vary, but I kind of liked the 375 version the best.
- Remove from the oven, sprinkle cookies with a bit of flaky sea salt, and let the cookies cool on the baking sheet.
