Tahini Chocolate Chip Cookies
Ready to give your chocolate chip cookies a delicious twist? Our Tahini Chocolate Chip Cookies combine crispy edges and soft, chewy centers with the rich, nutty flavor of toasted sesame seeds. Creamy tahini adds a unique savory note that pairs beautifully with melty dark chocolate and a sprinkle of sea salt. Utopihen Farms pasture-raised eggs bring quality and richness to every bite, while dark brown sugar adds a deep, caramel-like flavor. These cookies are easy to make, wonderfully unique, and sure to become a new favorite. Just be prepared for the hardest part: deciding how many to eat!
Prep Time
10 Mins
Cook Time
10 Mins
Serves
21
Ingredients
- 1 1/4 cups All-Purpose Flour
- 1/2 cup Granulated Sugar
- 1/2 cup Dark Brown Sugar, packed
- 1/2 cup Unsalted Butter, at room temperature
- 1 large Utopihen Pasture Raised Egg
- 1/2 cup Tahini
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 2 tsp Vanilla Extract
- 2 (4 oz bars) Dark Chocolate (Ghirardelli, Bakers, Lindt)
- Sea Salt for sprinkling on top
Preparation
- Preheat oven to 350° F. Line two cookie sheets with parchment paper and set aside.
- In a large bowl, add the flour, baking soda, baking powder and salt. Whisk together and set aside.
- Chop the chocolate in bite-sized pieces — 6 oz of chocolate will be added to the cookie dough and 2 oz will be added to the top of each dough ball before baking.
- In a mixing bowl, add the butter. On high speed, cream the butter until fluffy.
- With the mixer on medium speed, add in the white and brown sugars. Bring the mixer back to high speed and mix until light and fluffy and completely blended.
- Next, bring the mixer down to low speed and add in the egg and vanilla extract. Place the mixer back to medium-high speed and mix until completely combined. Scrape down the sides of the bowl as needed.
- Add the tahini and mix well until combined.
- Bring the mixer to low speed and slowly add in the flour mixture one large spoonful at a time. Once all the flour mixture is added, turn the mixer up to medium-high speed and mix until completely combined and the cookie dough is formed.
- Fold in 6 oz of the chopped chocolate.
- Using a cookie scoop, scoop onto the prepared cookie sheet. Spacing should be 2 inches apart.
- Place a chocolate chunk on top of each dough ball. Gently press into dough so it adheres.
- Bake for 9-11 minutes. Edges and tops should be golden brown.
- As you pull the cookie sheet out of the oven, tap it on the counter. This will deflate the puffiness of the cookie. You will be left with a beautiful crinkled, golden brown cookie.
- Let cool for 10 minutes and then sprinkle with sea salt.
- Can be served warm or at room temperature.
