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+ servings
freshly baked chocolate chip tahini cookies

Chocolate Chip Tahini Cookies

Our soft and yummy chocolate chip cookies have everything a cookie lover could ask for: Crispy edges, soft centers, rich dark chocolate, creamy tahini for that nutty flavor and finished with a sprinkling of sea salt for balance.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dessert
Cuisine American
Servings 24 Cookies

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

Instructions
 

  • 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.

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