Tahini & Sea Salt Chocolate Chip Cookies

These tahini and sea salt chocolate chip cookies are the perfect mix of sweet and salty. Nutty tahini and chocolate puddles in a chewy cookie topped with sea salt. This dough is super simple to make, just a handful of simple pantry ingredients + tahini and chocolate chips. Freezer friendly and needing just an hour of chill time, these cookies couldn’t be more simple.

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Quick Steps for these chocolate chip cookies:

• Cream butter and sugar together
• Mix in eggs and vanilla
• Stir in tahini
• Mix in dry ingredients
• Fold in mini chocolate chips
• Scoop & chill
• Bake
• Top with sea salt

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Highlights of the tahini cookies:

• Slightly crispy edges
• Gooey center
• Loads of melty chocolate
• Nutty taste from tahini
• Studded with sea salt
• Freezer friendly
• Little chill time

Press extra chocolate on top before baking for chocolate puddles on top of cookies!

You can freeze this cookie dough!

Simply make the cookie dough according to the recipe, scoop even sized amounts of dough onto a sheet pan and place in the freezer until hard. Transfer the cookie dough to an airtight container or freezer bag labeled with the date, type of cookie, and baking instructions. Keep in your freezer stash for 6-8 months. Remove desired amount when needed, bake, and enjoy! You may even want to make a double batch!

Grocery Store List and Substitutions:

• Unsalted butter
• Granulated Sugar
• Large whole eggs
• Vanilla Extract
• Tahini
• All-purpose flour
• Kosher salt
• Baking soda
• Semi-sweet chocolate chips or chocolate chunks
• Flaky sea salt

What is tahini?

Tahini is a condiment made from toasted, ground sesame seeds. It has a rich, slightly nutty flavor. The consistency is similar to almond butter, but it is lighter in color. Tahini can be used in savory recipes like dressings and marinades as well as sweet recipes like tahini banana bread and tahini blondies.

Instructions for the chewy chocolate chip cookies:

• Preheat oven to 350 degrees F. Line a couple of cookie sheets with parchment paper and set aside.
• In the bowl of a hand or stand mixer fitted with a paddle attachment, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer. Mix in tahini.
• In a small mixing bowl combine the flour, baking soda, and salt. With the mixer on low slowly add in the dry ingredients and mix until fully incorporated. Scraping down the sides as needed. Fold in the chocolate.
• Chill the dough for an hour, or overnight if needed. Using a measuring spoon or a portion scoop, scoop out even amounts of dough, about 1 oz. Arrange 2-3 inches apart on the prepared cookie sheets. Press extra chocolate on top if desired.
• Bake for 9-11 minutes until slightly golden brown, the cookies will still be soft. Top with sea salt. Allow to cool slightly on the cookie sheet before transferring to a cooling rack. Store in an airtight container for up to a week!