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Crispy on the outside, chewy on the inside and oh-so-chocolatey. These tahini chocolate chip cookies are everything you’d want in a cookie PLUS the nutty flavor of tahini.
Ingredients
Scale
- 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 chips
- Maldon sea salt (or any coarse sea salt) for topping
Instructions
- 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 or bowl of a stand mixer, mix butter, tahini, sugar, and brown sugar until incorporated.
- Add in vanilla, and eggs, one at a time, mixing until smooth 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 chips into the batter.
- Drop dough (using a cookie scoop or rounded tablespoon) onto baking sheet, spacing balls about 2 inches apart.
- Bake cookies until golden-brown, about 9-11 minutes.
- Sprinkle sea salt over cookies and let cool on baking sheet for 2-3 minutes before transferring to a wire rack to finish cooling.
Notes
- Depending on the size of the cookie scoop you use, you may get more or less cookies than the yield calls for. I used a #40 scoop but took generous scoops with it. When I used a tablespoon to drop the dough, it yielded 48 cookies.
- You can use chocolate chunks instead of chocolate chips if you like bigger bites of chocolate in your cookies!
- A stand mixer or hand mixing both work equally well for this recipe.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
