Is this the perfect cookie? Friends, I think it might be. Adding tahini to classic chocolate chip cookie dough has, no kidding, changed the way I feel about cookies forever. I’ve never been a cookie person, but I could not stop eating these. The tahini gives the dough a nutty flavor that, paired with pockets of melting chocolate, is simply irresistible. Once you try it, you may never go back to plain chocolate chip cookies again.
Now I know I’m not the first person to write about chocolate chip tahini cookies. I’m probably not the hundredth. But these were so good I couldn’t NOT share the recipe with you. The original chocolate chip tahini cookie, as far as I can tell, comes from Modern Israeli Cooking by Danielle Oron. It spread like wildfire around the internet, and you can find many, many versions of it. In my usual fashion I’m behind on this trend, but man am I glad I caught up. Tahini, or sesame seed paste, is a common ingredient in Middle Eastern cooking. It’s often used in hummus, and I used it in my baba ganoush recipe earlier this year. A dear friend asked me the great question of what she should do with the rest of the tahini, since that recipe only uses a tiny bit, and I’m delighted to finally give her an answer. You make cookies!
I used this version on Broma Bakery as my starting point, swapped a little more brown sugar and all purpose flour, and the results were an instant classic. If I ever need to make chocolate chip cookies, this is my new go-to recipe. And what in life isn’t made a little bit better by an even-better-than-the-original chocolate chip cookie?
- ½ cup unsalted butter, at room temperature
- ½ cup packed light brown sugar
- ½ cup sugar
- 1 egg
- ½ cup tahini
- 1 teaspoon vanilla
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 ¼ cup all-purpose flour
- 1 cup chopped dark or semi-sweet chocolate
- In a small bowl, whisk together the flour, salt, and baking soda. Set aside.
- Place the butter in a large bowl and use a hand mixer at medium-high speed to beat it until light and fluffy. Add the brown sugar and sugar, and mix for two more minutes, until the mixture is smooth and combined.
- Add the egg and vanilla and mix another minute. Add the tahini and mix until combined.
- Add the dry ingredients and mix on low speed until just combined. Stir in the chocolate by hand with a rubber spatula.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 2 hours or up to 24.
- Preheat the oven to 350°F and line two cookie sheets with parchment paper. Bring the dough out of the refrigerator and unwrap it. Cut the dough using a bench scraper or knife into 12 equal pieces. Form each piece into a ball, and place six balls on each prepared baking sheet, leaving space between them. Bake for 10-12 minutes, until the edges of the cookies are just turning brown.
- Allow to cool on the cookie sheets for a minute or two before eating.