Description

Discover a sophisticated balance of savory and sweet with these tahini-infused chocolate chip cookies, which leverage the science of emulsification for a uniquely fudgy texture. The combination of roasted sesame notes and dark chocolate creates a complex flavor profile enhanced by a critical overnight chilling period.

Ingredients

Unsalted butter, room temperature
Well-stirred tahini
Cane sugar
Light brown sugar
Whole egg
Egg yolk
Vanilla extract
All-purpose flour
Baking soda
Sea salt
High-cocoa chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

In a stand mixer, cream the room temperature butter, tahini, cane sugar, and light brown sugar on medium speed for 2 to 3 minutes until fluffy and light.
Add the whole egg, egg yolk, and vanilla extract, beating for 1 to 2 minutes until the mixture is fully emulsified and smooth.
Whisk the flour, baking soda, and sea salt in a separate bowl, then gradually add to the wet ingredients on the lowest mixer setting until just combined.
Fold in the chocolate chips with a spatula, then cover the dough tightly and refrigerate for at least 24 hours to allow for starch hydration.
Preheat the oven to 325°F and line aluminum sheet pans with parchment paper.
Form the dough into 1.5-tablespoon balls, place them two inches apart, and bake for 12 to 15 minutes until edges are golden.
Cool on the baking sheet for 5 minutes before transferring the cookies to a wire rack to finish setting.

Notes

For the most consistent results, always weigh your flour and ensure your tahini is completely homogenous by stirring the oil back into the solids before measuring. The extended refrigeration time is not just a suggestion; it is vital for developing the deep, malt-like flavor notes and ensuring the cookies maintain their soft, yielding structure after baking.

Prep Time: 15 mins
Cook Time: 15 mins
Category: Dessert
Method: Baking
Cuisine: American