Tahini is a paste made from sesame seeds and similar to a nut butter, it brings a savory, almost nutty flavor to these cookies. I made a sesame shortbread cookie recipe which is one of my favorites because of the flavor and texture that the tahini brings! I was excited to bring that same flavor to a chocolate chip cookie texture and of course with lots of chocolate.
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I don’t often use dark chocolate because it’s not something I enjoy eating on its own, but I had a hunch it would be perfect in this cookie. I chose to use half chopped semisweet chocolate and half chopped dark chocolate, and the balance with the slight salty and nuttiness of this cookie worked perfectly. If you’re more of a dark chocolate fan than I am, feel free to use all dark. I used Ghirardelli’s semisweet chocolate and Lindt for my dark chocolate bar. I don’t recommend swapping in chips because the chopped chocolate will melt best, but if it’s all you have on hand, chips will work!
This recipe is relatively low maintenance and comes together very similarly to any typical chocolate chip cookie recipe. Though I do recommend using a stand or hand mixer. It’s important to fully combine your butter and tahini from the start to make sure there are no unmixed pockets, and the best end result will come from properly creaming your butter, tahini, sugars, egg and vanilla together with the power of a mixer. A hand mixer would work great too, or if your butter is softened a bit past room temperature, you could get away with a spatula.
For scooping your cookie dough, your cookies should be about 3 tablespoons in size. Here are a few of my most reliable # 20 scoopers.
Tahini Chocolate Chunk Cookies
Equipment
- Large cookie scoop (3 tablespoons)
Ingredients
For the best results, I highly recommend using the gram measurements provided
- 8 tablespoons (113g) unsalted butter at room temperature
- 1/4 cup (64g) tahini
- 1/2 cup (96g) light brown sugar
- 1/4 cup (48g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/3 cup (160g) all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (85g) (3oz) semisweet chocolate
- 1/2 cup (85g) (3oz) dark chocolate
Optional: Flaky sea salt
Instructions
- Place your butter and tahini into your stand mixer with the paddle attachment secured, or into a large bowl if using a hand mixer. Let your mixer run at a high speed for about a minute or two until your butter and tahini are fully combined into a soft mixture. Pause your mixer and use a spatula to scrape down the sides of your bowl and mixer attachment.
- Then, add in both sugars and continue to mix for two to three minutes to cream your sugars into your butter and tahini. Pause your mixer again and use your spatula to scrape down the sides of your bowl and mixer attachment to ensure that no pockets of butter, tahini and sugar go unmixed.
- Add in your egg and vanilla extract. Slowly bring your stand mixer back to a high speed and allow it to combine your mixture for another minute or two. Pause your mixer and scrape down the sides of your bowl and mixer attachment again.
- Next, add in your dry ingredients, flour, baking soda, and salt and start your mixer at a low speed mixing until your dry ingredients are about half incorporated and a shaggy dough has formed.
- Pause your mixer and if you haven’t already, measure out and chop your chocolate, and if you’d like you can set aside a few tablespoons of chocolate. Add most of your chocolate into your dough and turn your mixer back on for about 15 to 30 seconds, or use a spatula to finish mixing to ensure you don’t over mix your dough but that your chocolate is evenly dispersed.
- Onto a lined cookie sheet (I used parchment paper) use a cookie scoop (3 tablespoons or # 20) to portion out your dough. It should make about 12 cookies, about 55g per cookie. Top your dough scoops with your reserved chocolate and gently press them in. Place your cookie scoops into the fridge to chill for at least 2 hours. Note: to reduce spreading, you can cover your scooped dough with plastic wrap and chill up to 24 hours.
- When you’re ready to bake, preheat your oven to 350 degrees. Space your scoops out onto larger, parchment lined cookie sheets and bake for around 10-12 minutes. For the best results, I recommend baking one tray at a time and rotating partway through the bake time.
- Remove from the oven, and you can use a round cookie cutter or bowl slightly larger than the size of your cookie to lightly shape or scoot your cookie to ensure they’re perfectly round. If you’d like, sprinkle the tops of your cookies with flakey salt, allow to fully cool, and then enjoy!
