Salted Tahini Chocolate Chip Cookies
Updated Aug. 5, 2024
- Total Time
- 45 minutes, plus 12 hours' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 8tablespoons/113 grams unsalted butter at room temperature
- ½cup/120 milliliters tahini, well stirred
- 1cup/200 grams granulated sugar
- 1large egg
- 1egg yolk
- 1teaspoon vanilla extract
- 1cup plus 2 tablespoons/150 grams all-purpose flour, or matzo cake meal (See tip)
- ½teaspoon baking soda
- ½teaspoon baking powder
- 1teaspoon kosher salt
- 1¾cups/230 grams chocolate chips or chunks, bittersweet or semisweet
- Flaky salt, like fleur de sel or Maldon
Nutritional analysis per serving (15 servings)
306 calories; 15 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 40 grams carbohydrates; 2 grams dietary fiber; 23 grams sugars; 5 grams protein; 157 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In the bowl of an electric mixer fitted with the paddle attachment, cream butter, tahini and sugar at medium speed until light and fluffy, about 5 minutes. Add egg, egg yolk and vanilla and continue mixing at medium speed for another 5 minutes.
- Step 2
Sift flour, baking soda, baking powder and kosher salt into a large bowl and mix with a fork. Add flour mixture to butter mixture at low speed until just combined. Use a rubber spatula to fold in chocolate chips. Dough will be soft, not stiff. Refrigerate at least 12 hours; this ensures tender cookies.
- Step 3
When ready to bake, heat oven to 325 degrees and line a baking sheet with parchment paper or nonstick baking mat. Use a large ice cream scoop or spoon to form dough into 12 to 18 balls.
- Step 4
Place the cookies on the baking sheet at least 3 inches apart to allow them to spread. Bake 13 to 16 minutes until just golden brown around the edges but still pale in the middle to make thick, soft cookies. As cookies come out of the oven, sprinkle sparsely with salt. Let cool at least 20 minutes on a rack.
- To make this recipe kosher for Passover, substitute matzo cake meal for the all-purpose flour.
Private Notes
Comments
Second time w/the following tweaks. Turned out much better:
+ Upped tahini to 3/4 cup (same browned butter)
+ Used 2 whole eggs
+ Used whole bag of Ghirardelli dark chocolate chips (srsly, NY Times, why skimp on chocolate in these dire days?)
+ Used small cookie scoop and got 3 dozen out of batch
+ Pressed dough scoops flat and sprinkled unbaked tops with mix of black sesame seeds and fleur de sel
+ Baked at 350 convection for 15 mins
Not quite chewy but crisp and rich - more of a halva flavor
The best part of this recipe is not adjusting the ingredients.
These are like chocolate halvah cookies - simply scrumptious. I used Roland Sesame Tahini and TJ's 70% bittersweet chocolate broken into small chunks. Used a 2 tbsp measuring spoon to portion out 17 cookies. Baked for 16 minutes and allowed to cool about an hour before partaking. Important to allow them room to spread. 12 fit nicely on a cookie sheet, and then baked 2nd batch of 5. Sprinkled a bit of kosher salt over all. A real winner - could be my favorite cookie ever.
These cookies are the bomb! I have baked them as written and… a couple things to try. Things to try: 1. Sub out half by weight white with dark brown sugar 2. Added 1/2 tsp almond extract (saw this on a baking show to drive up the nutiness. 3. Definitely use a stand mixer. At least 10 minutes of mixing. 4. Baked 60 g size in tallish tubes like Sally’s Baking 101 outlines and cookies spread evening despite only a two hour stint in the fridge. 5. Tapped pan after taking out to get those crinkles we love. 6. Was out of flaky salt so used Salted Caramel finishing sugar by McCormicks and was delish but good without too. Used leavening as given. Cookies were perfect. Wouldn’t make them small though. I firmly believe the fun in baking is trying new things and it’s not a crime to play with a recipe as long as you don’t give a bad rating after modifying. You are giving g YOUR bad recipe a bad rating at the detriment of hurting another’s rating. You must only rate the recipe as given. Be honest and up front. If your modifications are a failure, then be up front!
I usually don’t do modifications the first time I try a recipe, but decided that these were good things to try. Instead of all granulated sugar, I did half by weight, granulated sugar and half by weight dark brown sugar. It gave that toffee flavor might try browning the butter next time too. Just didn’t have time and the cookies were delicious without. I added 1/2 tsp almond flavoring to pump up the nuttiness of the tahini. I learned that trick from a baking show as they added it to a pistachio flavored item. E
Added a touch more tahini but otherwise followed the recipe. Oh - and I also made the cookies smaller, cooking for 12 - 13 minutes (from cold batter). Yield was 32 gloriously delicious cookies. I HIGHLY recommend this recipe.