Salted Tahini Chocolate Chunk Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

thick, gooey chocolate chunk cookies with tahini and sea salt

  • Author: Kayla Howey
  • Yield: 12 1x



Salted Tahini Chocolate Chunk Cookies

  • 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


Salted Tahini Chocolate Chunk Cookies

  1. 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.
  2. 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.