Description
These Tahini Chocolate Chip Cookies are a delightful twist on classic chocolate chip cookies, featuring nutty tahini and a hint of toasted sesame oil for a unique depth of flavor. Soft and chewy with golden edges and melty chocolate chips, they’re perfect for anyone looking to elevate their cookie game with a subtle Middle Eastern inspiration.
Ingredients
Wet Ingredients
- ½ cup (1 stick) unsalted butter, at room temperature
- ½ cup well-stirred tahini
- ½ teaspoon toasted (Asian) sesame oil
- ½ cup granulated sugar
- ½ cup (packed) light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
Dry Ingredients
- 1⅓ cups all-purpose flour, spooned into measuring cup and leveled-off
- 1 teaspoon salt
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
Add-ins
- 1¾ cups (10.5 oz) semisweet or bittersweet chocolate chips or chunks
- Flaky sea salt, for sprinkling (optional)
Instructions
- Mix Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment or a hand mixer, beat the butter, tahini, sesame oil, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides as needed to ensure even mixing.
- Add Eggs and Vanilla: Add the egg, egg yolk, and vanilla extract to the mixture and beat on medium speed until smooth and fully incorporated, about 1 minute more.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, baking soda, and baking powder to evenly distribute the leavening agents and seasoning.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients while mixing on low speed just until combined to avoid overworking the dough. With the mixer still on low, fold in the chocolate chips evenly.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This process helps develop flavors and improves texture.
- Prepare to Bake: Preheat the oven to 350°F (175°C) and position a rack in the middle. Line a baking sheet with parchment paper for easy cleanup and even baking.
- Shape Cookies: Scoop the chilled dough into 2-tablespoon portions and roll into balls. Place them on the baking sheet about 3 inches apart to allow spreading.
- Bake Cookies: Bake for 12 to 14 minutes, or until the cookie edges are golden but the centers remain pale and soft. Keep remaining dough refrigerated between batches to maintain shape.
- Cool and Serve: Remove cookies from the oven, optionally sprinkle with flaky sea salt while warm, and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Repeat with remaining dough.
Notes
- Chilling the dough overnight enhances the flavor and texture, but a minimum of 4 hours is sufficient.
- Using toasted sesame oil adds a subtle nutty aroma that complements the tahini, but it can be omitted if unavailable.
- For a nuttier flavor, use bittersweet chocolate chips instead of semisweet.
- If you prefer crispier cookies, bake a minute or two longer but watch closely to avoid overbaking.
- Sprinkling flaky sea salt on top is optional but recommended for a nice sweet-salty contrast.