Crispy on the outside, chewy on the inside and oh-so-chocolatey. These tahini chocolate chunk cookies are everything you’d want in a cookie PLUS the nutty flavor of tahini. Um, hi. Remember that time you watched my Insta Stories and saw that I tested a cookie recipe not one, not two, not three, not four, but FIVE times?!?! Yeah, this was that cookie. Sooooo please go enjoy these stat so I know my time and effort was not wasted lol.
But seriously. This effing cookie became my own little weird competition with myself. I mean once I was three rounds in, I was in too deep. I HAD to keep going. What I learned from five batches of cookies?
You need BUTTAH BABY.
But for reals, I tried so many different ways to make these with all tahini and no butter or just a wee bit of butter, but no such luck. And as a girl who uses butter on the daily, believe me this was no anti-butter campaign, it was just a girl tryna get creative with tahini. But I learned that sometimes you can’t mess with an already good thing. And cookies made with butter are a very good thing. So what did I do? I used enough butter and tahini and it created a beautiful cookie that spread nicely (so many of my batches didn’t spread!), was crispy on the outside, and chewy on the inside. Just how I like my cooks. I also like a lot of gooey melty chocolate in my cookies, which is why I used chocolate chunks and not chocolate chips. Chips would’ve been easier and by all means go for easy if that’s your objective but for me, an extra step is worth the extra mouthful of CHOCOLATE.So why the sudden obsession with tahini you ask? Well, you know I’m a nerd when it comes to food trends and I always like to read the projections for the new year’s trends. One of 2019’s food trends is tahini, a paste made from sesame seeds that’s used in many Middle Eastern dishes, the most common being hummus. It’s super versatile and can be used in salad dressings, soups, sauces, and marinades. Tahini is delicious in baked goods and desserts too. It imparts a deliciously elevated nutty flavor. It’s like peanut butter on crack. Srsly. As far as nutrition goes, tahini is a good source of healthy fat as well as the B vitamin, thiamin. It also contains minerals such as calcium, iron, magnesium and potassium. DYK that dietary fat helps to enhance the flavor of food and make it taste more satisfying? No wonder these cookies were bomb. So you may just happen to see more tahini on the blog in the near future. Just a hunch I have.
Crispy on the outside, chewy on the inside and oh-so-chocolatey. These tahini chocolate chunk cookies are everything you’d want in a cookie PLUS the nutty flavor of tahini.
- 1/2 cup butter, softened (1 stick)
- 1/2 cup tahini
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 teaspoon salt
- 2 cups chocolate chunks
- Maldon sea salt (or any coarse sea salt) for topping
- Preheat the oven to 375 degrees F. Use a nonstick baking sheet or lightly spray a baking sheet with nonstick spray.
- In a large bowl, mix sugars together and add tahini and butter and mix until incorporated.
- Add in vanilla and eggs, one at a time, stirring until mixture is creamy and all lumps are gone.
- In a separate medium bowl, mix together flour, baking soda, cinnamon and salt until combined.
- Add the dry ingredients to the wet all at once. Mix just until there is no more visible flour in the dough or on the bottom of the bowl (do not over-mix).
- Fold the chocolate chunks into the batter.
- Drop dough (about rounded tablespoon) onto baking sheet, spacing balls about 2 inches apart.
- Bake cookies for 9-11 minutes, or until golden-brown.
- Let cookies cool on baking sheet for 2-3 minutes before transferring to a wire rack to finish cooling.
You can use a stand mixer but I found that mixing by hand produced the best outcome!
- Category: Dessert
- Method: Bake
Keywords: cookies, chocolate chip, tahini
Tell me, have you ever used tahini in baking before?