Description
These Tahini Chocolate Chip Cookies are a nutty twist on a classic favorite. Creamy tahini and finely ground walnuts add depth of flavor, while dark chocolate chips bring rich indulgence. With a sprinkle of flaky sea salt, these cookies strike the perfect balance of sweet, salty, and chewy.
Ingredients
- 8 tablespoons unsalted butter, room temperature
- 1/2 cup tahini, stirred
- 3/4 cup granulated sugar
- 1/3 cup dark brown sugar, packed
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1 cup + 2 tablespoons all-purpose flour
- 1/4 cup quick-cooking oats
- 1/4 cup walnuts, finely ground
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/4 cups chopped 60% chocolate bar (or chocolate chips)
- Maldon sea salt flakes, to taste
Instructions
- In a stand mixer, beat the butter, tahini, granulated sugar, and brown sugar on medium speed for 2–3 minutes until light and fluffy.
- Scrape down the sides of the bowl. Add the egg and beat for 1 minute. Add the egg yolk and vanilla extract, and beat again until smooth and creamy.
- In a separate bowl, whisk together the flour, oats, ground walnuts, baking soda, and kosher salt.
- With the mixer on low speed, gradually add the dry ingredients to the wet mixture and mix until just combined. Fold in the chopped chocolate.
- Scoop the dough into 1½-inch balls. Cover and refrigerate overnight, or freeze for at least 1 hour if short on time.
- Preheat oven to 350°F and lightly grease or line a baking sheet with parchment paper.
- Arrange dough balls on the sheet, spacing them 3 inches apart. Bake for 13–14 minutes, or until the edges are golden and centers are just set.
- Remove from oven, sprinkle with Maldon sea salt, and let cool on the pan for a few minutes before transferring to a wire rack.
Notes
- For chewier cookies, avoid overbaking—they’ll continue to set as they cool.
- The dough can be frozen for up to 2 months; bake from frozen with an extra 1–2 minutes added.
- Try substituting pecans or almonds if you don’t have walnuts.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
