Tahini Chocolate Chip Cookies
The perfect cookie has arrived! These tahini chocolate chip cookies are the full package. With crispy edges, a chewy ooey gooey chocolatey center, and a slightly nutty flavor will have all your taste buds jumping for joy.
Tahini Chocolate Chip Cookies
Like most children, my top cookie was always the tried and true chocolate chip cookie. You could never have sold me on opting for an oatmeal cookie (btw, my taste buds have evolved from that of a 5-year-old to love a good oatmeal cookie) instead. I was and am a die-hard when it comes to cookie classics. But what better way to enjoy something you love than by adding something else you love into the mix?
This is where the tahini comes in as the star of the show making the perfect marriage to give birth to the tahini chocolate chip cookie. Tahini if you haven’t heard of it before is comparable to nut butter, except instead of it being made with nuts it’s made out of ground sesame seeds. Resulting in a creamy consistency, that tastes roasted, nutty, and savory.
So all in all, these tahini chocolate chip cookies are a sweet and savory treat that will have thinking of all the ways you can use that tahini that’s been sitting in your pantry.
Ingredients you’ll need to make tahini chocolate chip cookies
These tahini chocolate chip cookies contain many staple ingredients commonly used in baking recipes. The only “special” ingredient and the star of the show you will need that you might not have is Tahini. Tahini is a Middle Eastern ingredient made from ground sesame seeds, high in calcium, iron, protein, and antioxidants. And what could be better than a treat that helps us stay healthy on top of tasting good? Here’s everything else you will need.
- Unsalted Butter
- All Purpose Flour
- Baking Soda
- Salt
- Granulated Sugar
- Light Brown Sugar
- Vanilla Extract
- Eggs
- Semi-Sweet Chocolate Chips
- Sea Salt
- Tahini
How to make crispy, chewy, and gooey cookies?
The perfect tahini chocolate chip cookie in my opinion is all three of these things: crispy with a chewy ooey gooey center. To achieve nice crispy edges we use 1 1/2 sticks of butter, which help them spread and get those crispy edges we love. To keep the center chewy this recipe calls for using two types of sugars. Granulated sugar and light brown sugar. The granulated sugar allows the cookie to spread while the light brown sugar makes for a chewy center. Now for that ooey gooey chocolately-ness, we all know and love. Before baking top the cookie dough balls with some additional chocolate chips. This will create pools of chocolate on top of the cookies, yes you hear that right? Pools of chocolate, your welcome.
How to store tahini chocolate chip cookies?
As with all cookies and baked goods fresh out of the oven is best. But after baking, let cool completely, then store in an airtight container for up to 5 days. Store them with a slice of bread to keep them from drying out.
Can you freeze tahini chocolate chip cookies?
So you have two options when it comes to freezing these cookies. One way is to make the dough and keep it in a freezer-safe bag for up to 3 months. Another is to bake the cookies and then freeze them. I’d recommend freezing the dough, that way you always have fresh cookies readily available. When you’re ready to bake them, preheat your oven while thawing them out at room temperature for about 30 minutes (this will help prevent over-baking). Then proceed with shaping and baking like normal!
I hope you’ll love these tahini chocolate chip cookies as much as I do! If you do make them be sure to leave a comment and a rating so I know how you liked them. Also feel free to share them on social media, I’d love to see how they came out. Enjoy, friends!!
More chocolatey recipes you’ll love!
Chocolate Souffle with Raspberry Sauce
Cream Cheese Brownies
Churros with Espresso Chocolate Sauce
Tahini Chocolate Chip Cookies
Ingredients
- 2 medium eggs (room temp)
- ½ cup tahini (mixed well)
- 1 cup unsalted butter (softened)
- 2 cups all purpose flour
- ½ tsp baking soda
- ¾ tsp salt
- ¾ cup granulated sugar
- ½ cup light brown sugar (packed)
- 2 tsp vanilla extract
- 2 cups semi sweet chocolate
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Sift flour, salt, and baking soda into a bowl.
- In a separate bowl, add butter and beat until light and creamy. Add granulated sugar, light brown sugar, and tahini and mix to combine.
- Add eggs a little at a time until incorporated. Add in vanilla extract.
- Add in flour, baking soda, and salt. Slowly mixing together with a rubber spatula. Fold in chocolate chips, being sure not to overmix.
- Scoop cookie dough with a 2 oz cookie scoop onto a lined baking sheet up to 2 inches apart. Freeze for 15 minutes.
- Bake for 10 minutes, remove and tap the baking sheet on the counter to deflate. Bake for another 6-8 minutes until the edges look golden brown.
- Immediately sprinkle with flaky salt and let cool.