On Sunday, I turned out seven tahini chocolate chunk cookies. By doing so, I satisfied a craving and checked off an item on my long and growing “Things to Bake” list.
As soon as my mom saw a photo of the sweet treats on Instagram, she sent a text message: “Who’s going to eat those?” My answer: “Me!” And ever since then, I’ve been savoring the confections in privacy.
Similar to Danielle Oron’s famous CCCs, these tahini chocolate chunk cookies are soft, chewy and insanely delicious. Serve them warm from the oven or slightly frozen, which I’m sometimes apt to do.
Recipe adapted from Average Ariel.
Tahini Chocolate Chunk Cookies
Makes 7 cookies
Ingredients
- ¾ cup all-purpose flour
- ¼ teaspoon baking soda
- 4 tablespoons unsalted butter, melted
- ⅓ cup light brown sugar
- 2 tablespoons + 2 teaspoons granulated sugar
- ½ teaspoon kosher salt, plus more for finish
- 2 tablespoons tahini
- ½ egg
- 1 teaspoon vanilla extract
- 3 ounces dark chocolate, roughly chopped
- 21-28 candy-coated chocolate gems (optional)
Instructions
- In a small bowl, whisk together the flour and baking soda.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat the butter, sugars and salt at medium speed until light and fluffy, about 5 minutes. Add the tahini and beat until combined. Add the egg and vanilla extract and beat until combined.
- Gradually add the dry ingredients and beat on low speed until just combined. Add the chocolate and stir to combine.
- Turn the dough out onto a piece of plastic wrap and pat into a square about 1" thick. Wrap dough and chill for at least 1 hour or overnight.
- When you're ready to bake the cookies, preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Divide dough into 7 equal pieces and shape each piece into a ball. Place the balls on the prepared baking sheet about 3 inches apart. Place 3-4 chocolate gems on top of each ball, if using.
- Bake cookies until the tops are lightly golden and the centers are still soft, 12-14 minutes.
- Remove from the oven and sprinkle cookies with kosher salt. Allow cookies to rest on the baking sheet for a few minutes before transferring to a wire rack.
