Chocolate chip cookies don’t need any improving, but this tahini version balances the sometimes too-sweet cookie and gives it a brittle, crunchier texture. The milk chocolate chunks are superior to dark chocolate here, offering a creamy complement to the lean-tasting tahini.
Tahini & Milk Chocolate Chip Cookies
Ingredients
- 1½ cups (330 grams) firmly packed dark brown sugar
- 1 cup (256 grams) tahini
- 1 cup (227 grams) unsalted butter, melted and cooled
- 1 teaspoon (4 grams) vanilla extract 2 large eggs (100 grams)
- 2½ cups (313 grams) all-purpose flour 1 teaspoon (3 grams) kosher salt
- ¾ teaspoon (3.75 grams) baking soda 9 ounces (250 grams) high-quality milk chocolate, roughly chopped
- Garnish: sesame seeds
Instructions
- Preheat oven to 350°F (180°C).
- In a large bowl, stir together brown sugar, tahini, melted butter, and vanilla with a wooden spoon until smooth. Add eggs, and stir until combined.
- In a medium bowl, whisk together flour, salt, and baking soda. Add flour mixture to sugar mixture, stirring just until combined. Stir in chopped chocolate. Refrigerate for at least 1 hour or overnight.
- Using a 1-ounce ice cream scoop or heaping tablespoon, scoop dough, and roll into smooth balls. Place 12 balls each on 2 ungreased baking sheets. Lightly press each ball with the palm of your hand, and sprinkle with a pinch of sesame seeds, if desired.
- Bake until set and lightly browned at the edges, 10 to 15 minutes, rotating pans front to back and top to bottom halfway through baking. Let cool on pans for 1 minute. Remove from pans, and let cool completely on wire racks. Repeat with remaining dough. Store in an airtight container for up to 5 days.
Tried this recipe?Let us know how it was!
