Tahini chocolate chip cookies
Turn your chocolate chip cookies into an amazing, gourmet dessert with this one surprising ingredient.
Who woulda thunk? The humble sesame seed, turned into a rich, thick paste, can transform your everyday chocolate chip cookies into something wild and wonderful. The sesame paste, also known as tahini, gives these cookies a new gourmet flavor, while retaining the well-loved "crispy on the outside, chewy on the inside" texture that has us all coming back for more.
You can easily customize these cookies to yield either a chewier or crunchier texture – see my note on adding extra flour. And the chocolate style’s up to you, too – dark or milk, chips or chunks, pick your fave!
- 1 cup unsalted butter
- 1 cup tahini (sesame paste)
- 2 cups sugar
- 3 eggs
- 2 teaspoons vanilla
- 2 1/2 cup flour*
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 4 ounces chocolate chips or chocolate bar cut into chunks
Preheat oven to 350° F. Line baking sheet with parchment paper and set aside.
Cream butter, sesame paste and sugar until fully blended. Add eggs and vanilla and mix well.
Stir flour, baking soda, baking powder and salt together and add to liquid mix. Beat just until incorporated. (*If you like your cookies on the thicker side, add an extra 1/4 cup of flour)
Add chocolate chunks and mix.
Refrigerate dough for 30 minutes to an hour.
Use a small ice cream scoop to form balls, leaving plenty of space in between (these cookies spread).
Bake 12-14 minutes, or until edges just start to get pale golden. Cookies will continue baking on hot pan as they cool. Transfer to wire rack to cool completely.