Description

Elevate your baking with these sophisticated tahini chocolate chip cookies that stay incredibly soft and chewy for a full week. The addition of sesame paste and an extra egg yolk creates a rich, moisture-locking texture that perfectly balances sweet and savory flavors.

Ingredients

1/2 cup unsalted butter, room temperature
1/2 cup well-stirred tahini
1/2 cup cane sugar
1/2 cup packed light brown sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon sea salt
2 cups semi-sweet chocolate chips

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Instructions

Cream the butter, stirred tahini, cane sugar, and light brown sugar in a stand mixer on medium speed for 2 to 3 minutes until fluffy.
Incorporate the whole egg, extra egg yolk, and vanilla extract, beating for another 1 to 2 minutes until fully emulsified.
In a separate bowl, whisk together the all-purpose flour, baking soda, and sea salt to ensure even distribution.
Add the dry ingredients to the mixer on low speed until just combined, then gently fold in the chocolate chips.
Cover the dough and refrigerate overnight to allow the flour to hydrate for a superior chewy texture.
Preheat the oven to 325°F (163°C) and scoop 1.5-tablespoon balls of dough onto parchment-lined baking sheets.
Bake for 12 to 15 minutes until the edges are golden, then let cool on the pan for 5 minutes before moving to a wire rack.

Notes

Chilling the dough overnight is the most critical step for achieving a deep flavor and a perfectly chewy consistency. If you prefer a more pronounced savory profile, don’t be afraid to use a high-quality roasted tahini and a generous pinch of flaky salt on top immediately after the cookies come out of the oven.

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