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Tahini Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 41 reviews
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 11 minutes
  • Total Time: 2 hours 21 minutes
  • Yield: 20 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern American

Description

These Tahini Chocolate Chip Cookies combine nutty, rich tahini with the warm depth of brown butter and sweet dark chocolate chips for a uniquely delicious treat. With a perfect balance of gooey centers and crispy edges, these cookies are enhanced by a sprinkle of flaky sea salt that brings out their complex flavors. Ideal for those looking to elevate the classic chocolate chip cookie with Middle Eastern-inspired tahini.

Ingredients

Scale

Wet Ingredients

  • ½ cup unsalted brown butter, room temperature
  • ½ cup tahini
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 1 cup light brown sugar
  • ⅓ cup granulated sugar
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt

Add-ins and Topping

  • 1 ½ cups dark chocolate wafers or chocolate chips
  • Flaky sea salt, for topping

Instructions

  1. Brown the Butter: Brown the unsalted butter in a pan over medium heat until it turns golden with a nutty aroma. Remove from heat and let it cool completely to room temperature. This step is best done the night before to save time and ensure proper texture.
  2. Cream Ingredients: Using a stand mixer with a paddle attachment or a hand mixer, cream together the room temperature brown butter, tahini, light brown sugar, and granulated sugar until smooth and creamy.
  3. Add Eggs and Vanilla: Beat in the eggs and vanilla extract on medium speed until the mixture is light, fluffy, and pale in color, about 2 to 4 minutes. This helps create a tender cookie texture.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all purpose flour, baking soda, and kosher salt. Gradually add this to the wet mixture and mix until fully combined. The dough will be wet and sticky, which is correct.
  5. Fold in Chocolate Chips: Gently fold the dark chocolate wafers or chips into the dough, ensuring they are evenly distributed without overmixing.
  6. Portion Dough: Scoop generous 3-tablespoon portions of dough using a size 20 cookie scoop and roll into balls. Optionally, press additional chocolate chips on top of each ball for extra chocolate.
  7. Chill Dough: Cover the dough balls and chill in the refrigerator overnight for best results. If pressed for time, chill for at least 2 hours to prevent spreading during baking.
  8. Prepare to Bake: Preheat oven to 350°F and line a baking sheet with parchment paper. Arrange the chilled dough balls 2 to 3 inches apart on the sheet.
  9. Bake Cookies: Bake on the center rack for 11 minutes or until the edges are set but centers remain soft and slightly underbaked for a chewy texture.
  10. Cool and Serve: Remove from oven and let cookies rest on the baking sheet for 2 to 3 minutes before transferring to a cooling rack. Sprinkle with flaky sea salt while still warm and enjoy.

Notes

  • Allow the brown butter to cool completely before mixing to avoid melting the sugars and eggs.
  • Chilling the dough is crucial to prevent the cookies from spreading too thin and to develop better flavor.
  • You can freeze pre-rolled cookie dough balls for up to 6 months; bake directly from frozen, adding a couple extra minutes to baking time.
  • Use dark chocolate wafers for a richer chocolate flavor and better melt consistency.
  • Store baked cookies in an airtight container at room temperature for up to one week for best freshness.

Find it online: https://linadinner.com/tahini-chocolate-chip-cookies-recipe/