These are my favorite chocolate chip cookies to make. The tahini adds a little bit a nuttiness to the cookie while still allowing it to taste like a true chocolate chip cookie! I was inspired by the New York Times recipe, but made a few changes to find the perfect cookie texture and taste for me! Hope you enjoy!
- 8oz unsalted butter, at room temperature
- 1 cup good quality tahini, well stirred
- 1 cup granulated sugar
- 1 cup dark brown sugar, lightly packed
- 2 large eggs
- 1 egg yolk
- 2 tsp vanilla extract
- 2 and ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp sea salt
- 2 cups dark chocolate chips
- Sea salt (for finishing)
In the bowl of an electric mixer fitted with the paddle attachment, cream butter, tahini, and sugar at medium speed until light and fluffy, about 3-5 minutes. Add eggs, egg yolk and vanilla extract, continuing mixing on medium speed for another 3 minutes.
Sift flour, baking soda, baking powder, and sea salt into a large bowl. Add flour mixture to butter/egg mixture at low speed until just combined. Use a rubber spatula to fold in chocolate chips. Refrigerate dough for 24 hours.
After dough is chilled, preheat oven to 325°F and line a cookie sheet with parchment paper or nonstick baking mat. Form dough into 1” round balls and place ~3 inches apart on baking sheet. Bake for approximately 10-12 minutes until cookies are golden. Remove from oven and sprinkle lightly with sea salt. Let cool for ~30 minutes. Enjoy!