Sea Salt Tahini Chocolate Chip Cookies

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!

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