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Tahini Chocolate Chip Cookies

Deliciously rich and chewy cookies featuring tahini and chocolate chips, offering a unique twist on a classic favorite.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour Forms the base of the cookie dough for structure.
  • 1 teaspoon baking soda Helps cookies rise and achieve a soft texture.
  • 1 teaspoon baking powder Adds lightness and promotes a soft, chewy center.
  • 1/2 teaspoon salt Enhances the flavor and balances sweetness.
  • 1/2 cup unsalted butter Provides richness and a deliciously tender crumb.
  • 1/2 cup tahini Offers a unique nutty flavor and creamy texture.
  • 1/2 cup granulated sugar Sweetens the cookies and contributes to browning.
  • 1/2 cup brown sugar Adds moisture and a caramel-like flavor.
  • 1 large egg Binds the ingredients together and adds moisture.
  • 1 teaspoon vanilla extract Infuses a warm, aromatic flavor into the dough.
  • 1 cup chocolate chips or chunks Provides rich chocolatey bursts in every bite.
  • to taste pinch flaky sea salt Optional topping that adds a savory contrast to the sweetness.

Method
 

Preparation
  1. Whisk together the flour, baking soda, baking powder, and salt in a bowl, then set aside.
  2. In a large mixing bowl, beat the softened butter, tahini, granulated sugar, and brown sugar together until light and fluffy—about 2-3 minutes.
  3. Mix in the egg and vanilla extract until the mixture is well combined.
  4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  5. Stir in the chocolate chips or chunks until evenly distributed throughout the dough.
  6. Cover the dough and chill it in the refrigerator for at least an hour or up to overnight.
Baking
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone liners.
  2. Scoop the dough into balls, approximately 2 tablespoons each, and place them on the prepared baking sheets, leaving space between each cookie.
  3. Bake one pan at a time for 12-14 minutes, until the edges are golden but the centers still appear a bit soft.
  4. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Sprinkle with flaky sea salt if desired.

Notes

To achieve the best results, measure your flour accurately and chill the dough. Feel free to experiment with different types of chocolate or mix-ins such as nuts or dried fruit.