Tahini Chocolate Chunk Cookies
These are not your average chocolate chip cookies. These tahini chocolate chunk cookies are soft on the inside and crisp on the outside. They taste nutty without the use of any nuts! Yield: makes 22 cookies
Servings: 22
Ingredients
- 1 ¾ cup all-purpose flour (230 g)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon kosher salt
- ¾ teaspoon ground cinnamon
- ½ cup unsalted butter (113 g), room temp, softened
- ½ cup granulated sugar (100 g)
- ¾ cup brown sugar (150 g), packed
- 2 large eggs, room temp
- ½ cup tahini paste (130 g)
- 2 cups dark chocolate chunks (340 g)
- white sesame seeds, to garnish as needed
Instructions
- Preheat oven to 350°F.
- Whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- Cream butter. Add granulated sugar and brown sugar. Mix until smooth. Scrape down bowl as needed to ensure thorough mixing. Add eggs and mix until incorporated. Add tahini and mix until combined.
- Add flour mixture and mix until there are no longer any dry streaks of flour. Fold in chocolate chunks until evenly distributed.
- Cover cookie dough with plastic wrap and place in the fridge. Allow to chill for an hour until dough is slightly cool to the touch.
- Use a #24 cookie scoop to portion out the dough. Place dough on a parchment lined tray at least 2-inch apart from each other. Sprinkle sesame seeds over dough. Bake for 14-18 minutes until the edges of the cookies are crisp and the middle is still a bit soft. Allow to cool in pan until cookies are firm enough to move to a wire rack to cool .
Notes
- Use your choice of light or dark brown sugar.
- Tahini is sesame seed paste or sesame seed butter. It has a nutty, slightly bitter, very savory flavor.
- Use your choice of dark chocolate chunks, semi-sweet chocolate chips, or chop up your favorite chocolate bar. This recipe also works well with high quality white chocolate.