Soft & Chewy Tahini Chocolate Chip Cookies
Classics Never Fade
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Favorites Always Shine
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Classics Never Fade 〰️ Favorites Always Shine 〰️
These are a take on the viral NYTimes Cooking Tahini Chocolate Chip Cookies! A should-be staple for kitchens, everywhere. My minor modifications, to save you on a dirty bowl or two, below.
YIELDS: 12 large cookies
INGREDIENTS
8 tablespoons (1 stick) unsalted butter at room temp
1/2 cup tahini, stirred
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup all-purpose flour (plus more for desired consistency)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon kosher salt
2 cups (or a whole bag, 10-12 oz) chocolate chips or chunks (milk, dark, whatever you like)
Flaky salt, like Maldon
DIRECTIONS
In a large bowl (using hand mixer or standing mixer) cream the butter, tahini and sugar together at medium speed until light and fluffy, ~5 minutes. Add the eggs and vanilla and continue mixing at medium speed for ~5 minutes. It will get very smooth and light in texture.
Add in flour, baking soda, baking powder and kosher salt. Mix at low speed until just combined. Use a spoon or spatula to fold in chocolate chips. Dough will be soft, not stiff.
Use a large ice cream scoop or spoon to form dough into ~12 balls. Freeze these for at least ~3 hours (or refrigerate for ~12 hours). Keeping these on hand, in the freezer, is a game changer for always having a quick-bake, homemade dessert ready in minutes!
When ready to bake, heat your oven to 325 degrees and line your largest baking sheet with parchment paper or silicone baking mat (you made need to use multiple baking sheets).
Place the cookies on the baking sheet at least 3 inches apart to allow them to spread (they will spread a lot). Bake ~16-20 minutes until just golden brown around the edges but still pale in the middle to make thick, soft cookies. Remove from the oven and immediately sprinkle liberally with flaky salt. Optional: reshape them for perfect circles by gently swirling a large cookie cutter or small, upside down bowl around their edges while they’re still soft.
Let cookies cool on the baking sheet for ~10-15 minutes, then transfer to a cooling rack, or serve immediately. Enjoy!