Salted Tahini Chocolate Chunk Cookies
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
36 cookies
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Calories
111 kcal
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Course
Dessert
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Cuisine
Mediterranean, American
Salted Tahini Chocolate Chunk Cookies
Description
These cookies start with beating room-temperature butter, tahini, and sugar until fluffy, then incorporating eggs and vanilla for a smooth, whipped dough. Dry ingredients including all-purpose flour, baking soda, baking powder, and kosher salt are sifted and mixed in gently to avoid toughness. Chopped dark chocolate is folded in, and the dough chills covered for 12 hours or overnight to develop flavor and improve texture.
Baking at 325°F, portions of dough are scooped and spaced well apart, then sprinkled with toasted sesame seeds. The cookies bake until edges turn golden while centers remain slightly pale, resulting in a soft-centered yet cooked-through cookie. Freshly baked cookies are finished with a light sprinkle of flaky sea salt, complementing the tahini’s nutty undertones and rich chocolate pieces.
Store leftovers in an airtight container to maintain freshness. These cookies combine tahini’s unique flavor with chocolate and salt, making for an interesting snack or dessert with both crunch from seeds and chew from chocolate.
Ingredients
- 4 ounces butter at room temperature, unsalted
- ½ cup tahini stirred well
- 1 cup sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 cup + 2 tablespoons all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 3.5 ounce dark chocolate I used Lindt 70% cocoa roughly chopped, bar
- sea salt flaky
- black sesame seed toasted
- sesame seed toasted
Instructions
- Add the butter, tahini and sugar to the bowl of the stand mixer and mix on medium speed for 5 minutes, or until light and fluffy. Add the egg, egg yolk and vanilla and beat for an additional 5 minutes so that the mixture has an almost whipped consistency.
- Sift the flour, baking soda, baking powder and salt in a large bowl and whisk together to combine.
- Add the flour mixture to the tahini mixture and mix on low speed, until just combined. Do not over mix.
- Add the chopped chocolate and use a rubber spatula to fold the chunks into the batter. Cover and refrigerate for 12 hours or overnight.
- Preheat the oven to 325°. Line a baking sheet with parchment paper or a silpat.
- Use a 2 tablespoon ice cream scoop to measure out large cookies... Sprinkle the cookies with sesame seeds. Be sure to space them at least 3" apart on the cookie sheet.
- Bake for 13-16 minutes until golden brown around the edges but pale in the middle. As soon as the cookies come out of the oven, lightly sprinkle with sea salt.
Notes
- Store cookies in a sealed airtight container to maintain freshness and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Calories | 111kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 84mg | 4% |
| Potassium | 52mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 97IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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