So you like tahini, but you’re nervous about adding it to your beloved chocolate chips cookies. These tahini and sea salt chocolate chip cookies are your classic chewy cookie, with the perfect hint of nutty flavor, a sprinkle of sea salt creates the perfect combo! Tahini is made from toasted ground sesame seeds, it has a consistency similar to almond butter or some natural peanut butters.
The tahini creates a perfect consistency and better yet, this dough requires no chill time, which is great when you want cookies now. This will be your new favorite cookie recipe, so simple yet complex, no one will guess what your secret ingredient is.
A few tips for perfect cookies, always use a cookie scoop when scooping dough, it really is the best and easiest way to get uniform scoops. I always reserve a handful of chocolate chips to press on top before baking. The third but best tip, after baking, immediately out of the oven, take a large round cookie cutter or mason jar ring and gently scoot the cookie to create a perfect circle. Follow those 3 tips for perfect cookies every time!
If you’re loving these Tahini & Sea Salt Chocolate Chip Cookies, you’ll love these other cookie recipes!
Salted Caramel Brownie Cookies
Loaded Peanut Butter & Oatmeal Chocolate Chip Cookies
Chocolate Covered Caramel Shortbread Cookies
Instruction for the best chocolate chip cookies:
Preheat oven to 325 degrees F, line a baking sheet with parchment paper or a silpat mat, set aside.
In the bowl of a stand of hand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy. 3-5 minutes. Add in the tahini and cream again to combine. Mix in the eggs, one at a time, and add in the vanilla extract. Mix until combine, scrape down the sides of the bowl as needed.
In a small mixing bowl combine the flour, baking soda, and salt. Stir to mix. Add the dry ingredients into the wet and mix on low until fully combined. Gently fold in the chocolate chips, reserve a small handful of chips to press into the top of the dough if you want more chocolate on top.
Using a measuring spoon or a cookie scoop, scoop even sized balls of dough out onto the prepared sheet pan. Spread cookies about 2 inches apart, press reserved chocolate chips onto the tops of the cookies if desired, sprinkle with sea salt. Bake at 325 for 12-14 minutes until golden brown, the cookies will still be soft in the middle. Allow to cool slightly before transferring to a cooling rack, and enjoy! These cookies will keep in an airtight container for 4-5 days!
Tahini & Sea Salt Chocolate Chip Cookies
Ingredients
- 1 stick Unsalted butter, softened
- 1 cup Granulated Sugar
- 1/2 cup Light brown sugar, packed
- 1/2 cup Tahini
- 2 Eggs, room temperature
- 1 tbsp Vanilla extract
- 1 cup Flour
- 1 tsp Baking Soda
- 1 tsp Salt
- 2 cups Bittersweet chocolate chips
- Flaky sea salt for garnish
Instructions
- Preheat oven to 325 degrees F, line a baking sheet with parchment paper or a silpat mat, set aside.
- In the bowl of a stand of hand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy. 3-5 minutes. Add in the tahini and cream again to combine. Mix in the eggs, one at a time, and add in the vanilla extract. Mix until combine, scrape down the sides of the bowl as needed.
- In a small mixing bowl combine the flour, baking soda, and salt. Stir to mix. Add the dry ingredients into the wet and mix on low until fully combined. Gently fold in the chocolate chips, reserve a small handful of chips to press into the top of the dough if you want more chocolate on top.
- Using a measuring spoon or a cookie scoop, scoop even sized balls of dough out onto the prepared sheet pan. Spread cookies about 2 inches apart, press reserved chocolate chips onto the tops of the cookies if desired, sprinkle with sea salt. Bake at 325 for 12-14 minutes until golden brown, the cookies will still be soft in the middle. Allow to cool slightly before transferring to a cooling rack, and enjoy! These cookies will keep in an airtight container for 4-5 days!
Did you make this recipe?
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