Tahini Chocolate Chip Cookies
- Quick Glance
- Quick Glance
- 15 M
- 1 H, 45 M
- Makes 30 cookies
In a small bowl, combine the flour, baking soda, and salt.
In a stand mixer fitted with the paddle attachment on medium speed, beat the butter, tahini, granulated sugar, and brown sugar until fluffy and fully incorporated, 3 to 5 minutes. Stop and scrape down the sides of the bowl a few times if needed.
Add the egg, egg yolk, and vanilla and mix for 1 minute more.
With the mixer on low speed, gradually add the flour mixture and mix until just combined. Remove the bowl from the mixer and, using a rubber spatula, fold in the chocolate, being careful not to overmix. Cover the dough and refrigerate for at least 1 hour and preferably overnight. (If you can find the patience to let the dough chill overnight it’ll be well worth the wait for the richer, more nuanced flavor. Trust us.)
Position 2 racks in the top and bottom third positions and preheat the oven to 325°F (163°C). Line 2 rimmed baking sheets with parchment paper or silicone baking mats.
Scoop out a generous tablespoon of the dough, roll it into a ball, and place it on the prepared pan. Repeat with the remaining dough, spacing the cookies about 2 inches (5 cm) apart and dividing the cookies between the prepared pans.
Lightly moisten your palm and gently push the cookies down to flatten them. Sprinkle with the sesame seeds and press them lightly to make sure they adhere to the dough.
Bake for 6 minutes. Then rotate the pans 180° and switch their positions from top to bottom and bottom to top. Bake until the cookies are almost a deep golden brown around the edges but still somewhat pale in the center, 8 to 10 minutes more for a total of 14 to 16 minutes.
Remove from the oven and sprinkle the cookies with the sea salt, gently pressing it into the cookies to adhere. Let the cookies cool for at least 5 minutes on a wire rack then serve slightly warm or at room temperature. Store in a tightly sealed container at room temperature for up to 2 days.
Recipe Testers' Reviews
These were a pleasant surprise. The texture is tender and buttery. The tahini flavor is subtle and not overwhelming.
Admittedly, I only baked them because I had all the ingredients, most especially a tub of tahini that was collecting dust. I spent more time stirring the tahini than it took to actually assemble the dough. I used bittersweet baking chips. The recipe came together in less than 10 minutes.
I chilled some of the dough for just over three hours and froze the remaining scooped-out dough. There are only two of us in the house and we are trying very hard to not get fat during quarantine. I baked four last night for us to try and they were delightful! I then baked eight of them (from frozen) to drop off to a friend of mine this morning. She devoured them happily (and she owns a very popular bakery, so that is a stellar review). I will absolutely make these again!
Update: I wanted to share that I made the tahini chocolate chip cookies again. Only this time I used mini chocolate chips (283g). They made these wonderful cookies even better! Just thought I would share.
I loved this recipe. It resulted in a tender, well-baked, slightly sweet chocolate chip cookie. It’s like the sophisticated version of the "back of the package" chocolate chip cookie recipe!
I used chopped bittersweet chocolate from a bar and refrigerated the dough for 1 hour. Portioning and rolling the dough was much easier with slightly wet hands as the dough is very sticky.
My cookies were in the oven for 18 minutes but didn't reach a deep golden brown around the edges, despite my leaving them in a little longer than I was comfortable with, but they were perfectly baked.