This is not my recipe. It’s from David Lebovitz and I follow it almost word-for-word, with a couple clarifications that I will tell you about below. I feel like I need to share this recipe for salted chocolate chip tahini cookies because 1) these are the best chocolate chip cookies I have ever had – yes I am making this very bold claim – and 2) these have become “my cookies.” If I’m asked to bring a dish, what is meant is that I should bring THIS dish. When this happens, my husband sulks all day because I’m making The Cookies for people who are not him.
Here’s another bold claim – tahini is the best condiment. In baking, it has a similar nutty, savory richness to peanut butter, without the sweetness, and it absolutely takes chocolate chip cookies from “good” to “we will not let you into our potluck without them.” The sea salt sprinkled on top is the icing on the cake, or the salt on the cookie (forgive me).
Recipe Non-Negotiables
You should follow David’s recipe exactly. However, he makes two polite suggestions that I am not framing as suggestions but requirements. First, he recommends refrigerating the dough overnight but says that you can make them sooner if you can’t wait. I am telling you that you need to wait. These cookies will spread. If you don’t let them chill overnight, they’ll spread a lot, and you’ll be sad and disappointed. They are worth the wait. Plan ahead.
Second, he says you shouldn’t be afraid to use a dark or bitter, strongly flavored chocolate. I’m going to go a step further and say that you NEED to use a dark or bitter chocolate in these cookies. I have made these so many times, with so many types of chocolate, and the dark chocolate paired with the tahini is perfection. Bittersweet is also good, but dark chocolate and tahini are next-level good. Take my word for it.
As David says, these can be a bit tricky because they stay pretty light in the center. Watch the edges and if you think they need more time in the oven, go minute-by-minute and pay close attention. Otherwise, this comes together pretty easily and doesn’t use too many bowls. Just make sure you prep these and chill them well before the cookie craving hits.
Make these salted chocolate chip tahini cookies today. But be warned – you’ll never be allowed to bring another dessert again!
Salted Chocolate Chip Tahini Cookies
These salted chocolate chip tahini cookies will become everyone's favorite dessert.
Ingredients
- 4 ounces unsalted butter, at room temperature
- 1/2 cup tahini, well stirred
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg, at room temperature
- 1 large egg yolk (save your egg white and make a Paczki Day Sour!)
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons flour
- 3/4 teaspoon baking soda
- 1 teaspoon kosher or sea salt
- 2 cups bittersweet or or dark chocolate chips or chunks
- flaky sea salt, such as Maldon or fleur de sel
Instructions
1. Using a stand mixer, beat the butter, tahini, granulated sugar and brown sugar on medium speed for 2 to 3 minutes, until the mixture becomes light and fluffy. You can also use a hand mixer or even a spatula.
2. Turn off the mixer and scrape down the sides. Add the egg, egg yolk, and vanilla, and continue to mix for another minute.
3. In a small bowl, whisk together the flour, baking soda, and salt. With the mixer on low speed, add the dry ingredients until just combined. Turn off the mixer and use a rubber spatulate to give the bottom of the bowl a good scrape, making sure all the flour and egg is incorporated. Then, use the spatula to fold in the chocolate chips. Do not overmix. Cover the dough and refrigerate overnight.
4. When ready to bake, preheat the oven to 325. Line two baking sheets with parchment paper or silicone mats.
5. Form the cookies into rounds using a coffee spoon and your hands. For small cookies make each 1 1/2-inch. For larger cookies, make them 2-inches round. Place them evenly spaced on the baking sheets, 3 inches apart.
6. Bake the cookies, rotating the baking sheets so that the one on the top shelf is now on the bottom and vice versa. At the same time, turn the baking sheet in the oven midway. Bake until the cookies are golden brown around the edges but still pale in the center. For small cookies, about 12 minutes, for larger cookies, about 14 to 15 minutes. Remove from the oven, sprinkle cookies with a bit of flaky sea salt, and let the cookies cool on the baking sheet.
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