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A cross section of a tahini chocolate chip cookie showing the soft center and melting chocolate

Tahini Chocolate Chip

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5 from 19 reviews

Description

Experience a sophisticated twist on a classic treat with these scientifically-perfected tahini chocolate chip cookies. The addition of sesame paste creates a uniquely tender, fudge-like interior that beautifully complements the richness of high-quality semi-sweet chocolate.

Ingredients

  • 113g (1/2 cup) Unsalted Butter, room temperature
  • 120g (1/2 cup) Tahini, well-stirred
  • 100g (1/2 cup) Cane Sugar
  • 110g (1/2 cup) Light Brown Sugar
  • 1 Large Egg (50g)
  • 1 Egg Yolk (18g)
  • 5g (1 tsp) Vanilla Extract
  • 155g (1 cup + 2 tbsp) All-Purpose Flour
  • 4g (3/4 tsp) Baking Soda
  • 6g (1 tsp) Sea Salt
  • 340g (2 cups) Semi-Sweet Chocolate Chips

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, tahini, cane sugar, and light brown sugar on medium speed for 2 to 3 minutes until pale and fluffy.
  2. Add the whole egg, extra egg yolk, and vanilla extract, then continue beating for 1 to 2 minutes until the mixture forms a completely smooth, glossy emulsion.
  3. In a separate mixing bowl, whisk together the flour, baking soda, and sea salt for at least 30 seconds to ensure the leavening agent is evenly distributed.
  4. Reduce the mixer speed to the lowest setting and gradually add the dry ingredients, mixing only until the last white streaks of flour disappear (about 30 to 45 seconds).
  5. Gently fold in the chocolate chips by hand using a silicone spatula to maintain the dough structure.
  6. Cover the dough with plastic wrap pressed directly onto the surface and refrigerate for at least 2 hours, or up to 24 hours for optimal flavor development.
  7. Preheat the oven to 325°F (163°C) and line two heavy-duty aluminum sheet pans with parchment paper.
  8. Using a 1.5-tablespoon scoop, portion the dough into 35g balls and space them 3 inches apart on the prepared sheets.
  9. Bake for 12-15 minutes until the edges are set and golden brown but the centers remain soft.
  10. Remove from the oven and allow the cookies to rest on the hot sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For the most consistent results, always use a digital scale to measure your ingredients by weight, as the density of tahini and flour can vary significantly. If your kitchen is particularly warm, consider chilling your mixing bowl before creaming the fats to ensure the emulsion does not break during the aeration process.

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://cookiesyum.com/tahini-chocolate-chip/