Tahini Chocolate Chip Cookies
An easy recipe for chocolate chip cookies enhanced with a small amount of tahini. The sesame seeds are optional, but add a nice touch.
Servings 24 cookies
Cost 5
Ingredients
- 1 stick unsalted butter, softened (114 grams)
- ½ cup granulated sugar (100 grams)
- ½ cup brown sugar (100 grams)
- 1 large egg
- ¼ cup tahini, stir it really well (60 grams)
- 1 ½ teaspoons vanilla or 1 teaspoon vanilla bean paste
- 1 ¼ cups whole wheat pastry flour or all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups semisweet or dark chocolate chips
- 2 tablespoons sesame seeds (optional)
Instructions
- In a mixing bowl, beat the butter, sugars and tahini with an electric mixer until light and creamy.
- Add the egg and vanilla and beat until incorporated.
- Mix together the flour, baking soda and salt, then add to the egg mixture to make a soft dough.
- Stir in the chocolate chips. At this point you can stir in some sesame seeds, or just leave them out and use them as a light garnish.
- Portion the cookies into 24 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 325 degrees F. Line two baking sheets with parchment paper.
- Sprinkle the sesame seeds on the cookie dough balls. Arrange the cookies on the baking sheets and bake one sheet at a time at 325 for until cookies are golden brown around the edges. The centers should be a little pale. The times may vary from oven to oven. For medium size cookies like these using cold dough, they should be done in 10 minutes. If you are using unchilled dough, check at at 9 minutes.
- Remove from the oven, sprinkle cookies with a bit of flaky sea salt (if desired), and let the cookies cool on the baking sheet.