Soft & chewy cookies loaded with nutty tahini and chocolate, topped with flaky sea salt
Servings 24cookies
Prep Time 15 minutesmins
Cook Time 12 minutesmins
Chilling time 1 hourhr
Total Time 1 hourhr27 minutesmins
Equipment
1 oz. portion scoop
Ingredients
1cupUnsalted Butter, softened
1 1/2cupsGranulated sugar
2Eggs, room temperature
2tspsVanilla Extract
3/4cupTahini
2 1/2cupsAll-purpose Flour
1tspBaking Soda
1tspSalt
12oz.Semi sweet chocolate chips or chunks + plus extra for topping
Flaky sea salt, for garnish
Instructions
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!