It’s raining outside. You should bake these. You deserve them.
If you are someone who enjoys a nutty flavor and chunks of chocolate in your cookie, search no further. These salted tahini chocolate chip cookies, developed by Danielle Oron, exceed the criteria for deliciousness.
- 8 tablespoons /1 stick room temperature unsalted butter
- 1/2 cup tahini, well stirred
- 1 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 3/4 cups of chocolate chips or chocolate chunks (I think dark works well here)
- 1 pinch or so flaky salt
- Cream the butter, tahini, and sugar together on medium speed in a stand mixer until light in color and fluffy, about 5 minutes.
- Add the egg, egg yolk, and vanilla extract and continue mixing on medium speed for another 5 minutes.
- Sift the flour, baking soda, baking powder, and salt into a large bowl and combine. Add the dry ingredients to the butter mixture and mix on low until just combined.
- Add the chocolate (I sometimes use a bar of dark bittersweeet chocolate that I break apart, other times chocolate chips and sometimes a combo of the two which works really well). Mix in the chocolate chunks or chips by hand with a rubber spatula.
- Line a baking sheet with parchment paper. Spoon out dough balls and place them on the baking sheet. At this point it is recommended to refrigerate the dough for 12 hours and then bake. I do bake them immediately (or soon after) sometimes and the results have been equally great.
- When you are ready to bake, bake them at 325℉ for 13-16 minutes until just golden around the edges and pale in the middle. When they come out sprinkle with sea salt.
- …and here they are!