These Tahini Chocolate Chunk Cookies are a delicious twist on the classic chocolate chip cookie. The tahini gives the cookies an irresistible nutty quality and pairs beautifully with the chunks of dark chocolate.
Slightly crispy on the outside, and chewy and soft on the inside, these cookies are sure to satisfy any cookie cravings you may have!
Tell me about these Tahini Chocolate Chunk Cookies
Flavor: imagine the best chocolate chip cookies you’ve had, but with the addition of richness from sesame paste. The tahini isn’t overpowering at all, rather it lends a little something ‘extra’ to the cookies. Paired with dark chocolate, these cookies are utterly scrumptious!
Texture: The cookies are soft and chewy on the inside, with slightly crisp edges.
Time & ease: The cookie dough comes together easily like regular chocolate chip cookies, with the exception of chopping the chocolate. Make sure to chill the dough for at least 2 hours or overnight. This ensures a chewy cookie. Once ready to bake, the cookies take 12-15 minutes in the oven.
What is Tahini?
Tahini is a sesame seed paste and is a common ingredient in Middle Eastern recipes. Not all Tahini is created equal however. Make sure to get a good-quality one. You’ll know right away if your Tahini isn’t the best quality if it’s bitter and dry. Tahini is a major ingredient in hummus, baba ghanoush and halva. As well as savory dishes, Tahini also complements sweet treats beautifully.
Chocolate and Tahini
The marriage of chocolate and tahini is a truly genius pairing. The toasted flavor of tahini becomes delightfully concentrated during the baking process, thereby giving new dimension to sweets, such as these cookies. The tahini in these Tahini Chocolate Chunk Cookies isn’t overpowering at all, rather it lends a slightly nutty taste that will delight the taste buds.
Chocolate chunks versus chocolate chips
For this recipe, I wanted big pools of dark chocolate in each cookie, so I decided to use a block of chocolate and chop it myself. If you’re not fussed about this, then by all means substitute the chopped chocolate for chocolate chips. Just make sure to use a dark or bittersweet chocolate (60% cocoa content or higher) otherwise the cookies will be too sweet. For this recipe I used a dark Ghana chocolate, 72%.
Tahini Chocolate Chunk Cookies
Ingredients
- 8 tablespoons (115g) unsalted butter room temperature
- ½ cup tahini
- ½ cup granulated sugar
- ½ cup light or dark brown sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 1½ cups (250g) dark or bittersweet chocolate chunks
- sesame seeds for sprinkling
- sea salt for sprinkling optional
Instructions
- In a large bowl, using a stand mixer or a hand-held mixer, beat the butter, tahini, granulated sugar and brown sugar on medium speed until fluffy (about 2-3 minutes), scraping down the sides of the bowl as needed.
- Add the egg, extra yolk and vanilla. Continue to mix for another minute, until the eggs are well-incorporated.
- In a small bowl, whisk together the flour, baking soda and salt. Gradually add the flour mixture to the egg mixture, mixing on low speed until just combined. Gently stir in the chocolate chunks with a spatula, being careful not to overmix. Cover the dough and refrigerate for at least 2 hours or overnight.
- Preheat oven to 350° (177°C). Line 2 cookie sheets with parchment paper or silicone baking mats. Roll cookie dough into 2 inch balls and place on cookie sheets, leaving about 3 inches between each cookie. Sprinkle the top of each ball with sesame seeds and gently press the seeds in.
- Bake one sheet at a time, in the middle rack of the oven for 12-15 minutes. Once done, the cookies will be slightly brown around the edges, but pale in the center. They will continue to cook as they cool. Remove from oven, sprinkle with sea salt if using, and place cookie sheet to cool for 10 minutes. After 10 minutes, transfer the cookies to a wire cooling rack. Repeat with remaining cookies.
Notes
- Cookies are best the same day they’re baked, but will keep for up to 4 days at room temperature.
- Unbaked cookie dough can be refrigerated for up to 1 week and frozen for up to 2 months.
- Baked cookies can be frozen for up to 2 months.
Yumm