These Salted Tahini Chocolate Chip Cookies are the perfect hybrid between indulgent chocolate chip and a rich nut butter cookie.
These photos are not anything special because I had not planned on even sharing this recipe on the blog. Originally, I had made these one Sunday night when I was out of freezer cookies (AKA cookies that I make a batch of and then freeze for later so I can easily bake 1 or 2 at a time). Normally chocolate chip is my go-to but I’ve been altering the batches slightly with small variations (like adding potato chips) and this time I struck gold with the variation. I decided to add tahini (thanks for a suggestion in the newest Food Network Magazine) and a heavy dose of sea salt topping and the results are a beautiful blend of chocolate chip cookie meets nut butter cookie (think peanut butter cookies). It’s the most beautiful marriage between sweet and salty and it’s just too good not to share with you all! It’s not everyday that you come across a dessert this easy with the end results being this amazing. Trust me and make a batch of these!
Worried about making a batch because you know you will eat them all? Same – which is why I always only bake a few and then freeze the rest for later. Not only does this guarantee that you won’t eat too many but it also means that you’ll always have fresh, hot out of the oven cookies ready to be made in just 15 minutes!
Oh and one last thing! Before you run off to make these, take a minute to check out my brand new blog design! The homepage is simple and modern, the Work with VV finally has updated info after like 5 years (whoops!), and my portfolio is bursting with new photos!
These Salted Tahini Chocolate Chip Cookies are the perfect hybrid between indulgent chocolate chip and a rich nut butter cookie. / Recipe slightly adapted from Food Network
- 1 1/2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp fine salt
- 1 stick unsalted butter at room temperature
- 1/2 cup tahini
- 1 cup packed brown sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1 cup semi-sweet or dark chocolate chunks
- thick sea salt
Preheat oven to 375 degrees and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, and fine salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and brown sugar on medium-high speed until pale and fluffy. Add tahini, egg, and vanilla and beat until incorporated. Reduce speed to low and add in the dry ingredients beating until combined. Use a spatula to fold in the chocolate.
Use a 1 inch scoop to scoop out dough into balls onto prepared baking sheet, keeping 2 inches between each cookie. Repeat with the rest of the dough and then sprinkle thick sea salt over the cookies.
If baking right away, transfer to preheated oven and bake for 12 to 15 minutes or until brown around the edges. Let cool on pan for 10 minutes and then serve.
Alternatively, transfer dough balls into the freezer for one hour and then transfer all the dough into a freezer bag, seal, and store in the freezer for up to 3 months. When wanting one, just bake at 375 for 15 to 18 minutes.