Description

Experience a sophisticated twist on a classic favorite with these thick, chewy cookies that use tahini for a unique structural foundation. The earthy sesame paste perfectly balances the sweetness of semi-sweet chocolate for a gourmet finish.

Ingredients

1/2 cup (113g) unsalted butter, room temperature (68°F)
1/2 cup (120g) well-stirred tahini
1/2 cup cane sugar
1/2 cup light brown sugar
1 large egg
1 extra egg yolk
1 teaspoon vanilla extract
1 cup + 2 tablespoons (140g) all-purpose flour
3/4 teaspoon baking soda
1 teaspoon sea salt
2 cups (340g) semi-sweet chocolate chips (60% cacao)

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Instructions

In a stand mixer, cream together the room-temperature butter, stirred tahini, cane sugar, and light brown sugar on medium speed for 3 minutes until aerated.
Add the large egg, extra egg yolk, and vanilla extract, then beat for an additional 2 minutes on medium-high speed until the mixture becomes pale and fluffy.
In a separate bowl, whisk together the flour, baking soda, and sea salt, then gradually add to the wet ingredients on the lowest mixer speed until just combined.
Gently fold in the chocolate chips using a spatula, then transfer the dough to a container and refrigerate for 24 hours to allow the flour to fully hydrate.
Preheat the oven to 325°F (163°C), scoop the chilled dough into 1.5 tablespoon balls, and bake on parchment-lined sheets for 12 to 15 minutes until edges are golden.

Notes

For the most consistent results, always weigh your flour and tahini using a digital kitchen scale. If you prefer a flatter cookie with more spread, you can reduce the chilling time to only 2 hours, though the 24-hour rest is highly recommended for the best flavor profile and structural integrity.

Prep Time: 15 mins
Cook Time: 15 mins
Category: Dessert
Method: Baking
Cuisine: American