tahini chocolate chip cookies
These tahini chocolate chip cookies have soft centers, crispy caramelized edges, big chunks of dark chocolate and a sweet, nutty sesame flavor.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 31 minutes
- Yield: 16
- Category: Cookies
- Method: Baked
- Cuisine: American
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp kosher salt
- 10 tbsp unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/4 cup well-stirred tahini
- 1 tbsp toasted sesame oil
- 1 large egg
- 1 tbsp vanilla extract
- 6 oz bittersweet chocolate feves (can substitute chocolate chunks or chips)
- black and white sesame seeds, for rolling
- flaky salt
Instructions
- Preheat oven to 350°F. Line 3 baking sheets with parchment paper and set aside.
- In a medium bowl, whisk to combine flour, baking soda, baking powder and salt. Set aside.
- In the bowl of a mixer fitted with a paddle attachment, cream butter, sugar and brown sugar until light and fluffy, about 5 minutes, scraping down bowl as needed.
- Add tahini and sesame oil and mix until fully combined. Mix in egg and vanilla. Add dry ingredients and slowly mix until just combined. Slowly mix in chocolate.
- Scoop dough into 1 1/2-oz balls (3 tablespoons each) and roll to coat in sesame seeds. Space 5 dough balls out on a parchment paper-lined baking sheet to allow for spreading.
- Sprinkle flaky salt on the surface and bake for a total of 14- 16 minutes. After 8 minutes, lift the baking sheet a few inches up and firmly tap it down against the oven rack to collapse the cookies. Close the oven and the cookies bake and puff up for 3 minutes, then tap to deflate. Repeat tapping one more time around the 14-minute mark. Let the cookies bake another minute or two, until edges are lightly golden but the centers are still very soft.
- Use a round cookie cutter, only slightly larger than the diameter of the baked cookies, and gently but quickly swirl it around the outside of each cookie until perfectly round.
- Let cool 10 minutes on the sheet pan, then transfer to a cooling rack. Cookies will firm up as they cool.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1
- Calories: 288
- Sugar: 18g
- Sodium: 132mg
- Fat: 16g
- Saturated Fat: 8.4g
- Unsaturated Fat: 6.8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2.3g
- Protein: 4.1g
- Cholesterol: 31mg
Find it online: https://www.withspice.com/blog/tahini-chocolate-chip-cookies/