If there’s one cookie you need to try, this is it. I’m talking thick, chewy, chocolatey cookies with a subtle, nutty tahini flavor and just the perfect amount of salt.
I’ve had a jar of tahini sitting in my kitchen for months. I bought it thinking how much I’d use it, but after making these Salmon Soba Noodle Bowls with Tahini Sauce, I really haven’t touched it. I figured it was time to pull it out and make a really good cookie recipe.
Tahini is made just like you would peanut butter, but using sesame seeds. It’s thick and creamy, with a beautiful sesame flavor. It acts as a really interesting addition to these cookies. I’ve added just enough so the flavor comes through, but not so much that it’s overpowering. Because let’s be honest, the real star of any chocolate chip cookie should be the chocolate (in this case I’m using chocolate chunks because I love the texture).
The dough includes a touch of salt, but I also finish the cookies with maldon sea salt right after they come out of the oven. When the cookies are hot, they’re able to absorb the salt. The thing about salt in cooking (or baking), is that it allows other flavors to come out better. So, by adding the salt, you get a better tahini flavor, a better chocolate flavor, and just a better overall cookie flavor. I just love it with this flavor combo.
And lastly, I just want to wrap this up (because I’m probably going to go make another batch of these) by saying the texture on these cookies is one to go crazy about. I portion them somewhat massively to achieve that amazingly thick, chewy consistency with a dough that is gooey and just melts in your mouth. I’ve never eaten a famous Levain Bakery chocolate chip cookie, but I would imagine their cookie’s texture is pretty similar to this. Enjoy!
- 1 lb + 2 oz all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- 2 tsp salt
- ½ lb butter
- 6 oz brown sugar
- 4 oz sugar
- 2 eggs
- ½ cup tahini
- 2 tsp vanilla extract
- 8 oz dark chocolate chunks
- maldon sea salt, for garnish
- Preheat the oven to 375F. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a stand mixer with a paddle attachment, beat the butter and both sugars until smooth. Mix in the eggs one at a time, scraping down the sides when needed. Add the tahini and vanilla, mixing just to incorporate. Gradually blend in the dry ingredient mixture, scraping down the sides, until fully incorporate. Add the chocolate chunks at the end. Give a quick mix until the chocolate is distributed throughout the dough.
- Prepare a sheet pan with parchment paper. Divide the dough into 12 (4 oz) pieces. Shape each piece of dough into a ball and place on the sheet pan, leaving a good amount of space in between each one (you may need to use two sheet pans). Chill the dough balls for 30 minutes. You could also freeze the dough at this point to save for later. Bake the cookies for about 15-18 minutes until golden brown. You want the cookies to still be soft and chewy on the inside. Immediately sprinkle each cookie with a pinch of maldon salt when they come out of the oven. Let cool slightly. I like to eat these when they are still warm.