- Sarah Cohan
Tahini Chocolate Chip Cookies
Aside from Halvah (middle eastern sesame candy), this recipe was my introduction to using Tahini in baking, and I’m completely hooked. I recently made a Tahini Mousse Pie that was definitely one of my favorite desserts I’ve made, but I just keep coming back to these cookies.
Upon tasting, most wouldn’t guess they had sesame paste - although you might notice something slightly different about them. They have a richer and deeper flavor, and something almost reminiscent of peanut butter…but not quite. It’s a flavor that is subtle, but somehow manages to completely amplify the fantastic flavors of a chocolate chip cookie.
MAKES 18 Cookies
Adapted from David Lebovitz
1 stick unsalted butter, room temperature
1/2 cup tahini (well stirred)
100g granulated sugar (1/2 cup)
105g light brown sugar (1/2 cup)
1 large egg, room temperature
1 large egg yolk, room temperature
1 teaspoon vanilla
150g AP Flour (1.25 cups)
3/4 teaspoon Baking Soda
1 teaspoon Kosher Salt
2 cups (12 oz) of a mix of 2-3 different types of chocolate chips - at least two different kinds (milk/semi/bitter) and at least two different brands
Flaky sea salt for sprinkling
2-3 large cookie sheets & parchment
food scale or cookie scoop (optional)
In your stand mixer, cream (beat on medium-high) 1 stick butter, 1/2 cup tahini, 100g sugar (1/2c) and 105g light brown sugar (1/2c) until fully combined and a little fluffy, about 3 minutes.
Scrape down the sides of the bowl, add 1 egg and 1 egg yolk, and mix on medium-low until combined, then increase speed to medium-high and beat for 5-6 minutes until lightened in color and even fluffier.
Add 1 teaspoon vanilla and beat until combined.
Add the dry ingredients (150g AP flour, 3/4tsp baking soda, 1tsp kosher salt) and mix well on medium-high (starting on low so everything doesn't go poof) for about 30 seconds until completely combined - you may need to scrape down the sides in the middle.
Add 2c chocolate chips, and mix about 15 seconds until dispersed.
In order to make the cookies look uniform, you need to scoop the batter either with a cookie scoop or by weight - I use a 2” cookie scoop. Scoop the dough balls onto a wax paper or parchment lined cookie sheet - it’s okay if they’re close together; you’re not going to bake them yet.
Sprinkle each with a little bit of seat salt.
If you want to bake them soon, wrap the sheet in plastic wrap and refrigerate at least one hour, preferably two, or up to overnight. If you want to save the dough to bake another day, put the cookie sheet in the freezer (you don’t need to cover it) and 1 hour later transfer the dough balls to a freezer ziplock bag. The dough will keep for up to 6 months, possibly longer. When you’re ready to bake, heat your oven to 325F.
Take out one tray’s worth of cookies and arrange them a minimum of 3” apart on a parchment lined cookie sheet.
Bake for 14-15 minutes if the dough has been refrigerated, or 15-16 minutes if you’re baking them from frozen. Don’t overbake! You want the cookies to be nicely browned on the outside/edges, but still chewy in the middle. Or…at least, I do.
Repeat steps 9 & 10 for one sheet of cookies at a time (i.e. don’t take cookie dough balls out of the fridge/freezer until you’re ready to put them on the tray and into the oven.)
Cool the cookies 10 minutes on their baking sheets, then transfer to a cooling rack to cool the rest of the way.