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A few tahini chocolate chip cookies on a torn piece of parchment paper.
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5 / 2 votes

Tahini Chocolate Chip Cookies

These tahini chocolate chip cookies are as easy as the classic Toll House cookies but a lot more memorable thanks to ample chocolate chunks and subtle nuttiness from the tahini. We and everyone we know think they're utterly irresistible with their crackly edges and soft centers.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American
Servings: 30 servings
Calories: 119

Ingredients

  • 1 cup plus 2 tablespoons all-purpose flour
  • 3/4 teaspoon baking soda
  • A generous pinch of sea salt, plus more for sprinkling
  • 1 (4-ounce) stick unsalted butter, at room temperature
  • 1/2 cup tahini, well stirred
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 10 ounces chopped bittersweet or semisweet chocolate or regular or mini chocolate chips (about 1 3/4 cups), or more, if desired
  • 2 tablespoons sesame seeds
US - Metric

Instructions

  • 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.

    ☞ TESTER TIP: If the dough is sticky when you go to shape it, simply wet your hands with water prior to rolling the dough into balls.

  • 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.

    ☞ TESTER TIP: If you don’t want to bake the full batch of cookies, extra cookie balls can be frozen and baked, without thawing, at 350°F (177°C) for about 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.

Nutrition

Serving: 1cookie | Calories: 119kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 33mg | Fiber: 1g | Sugar: 8g