Classic chewy chocolate chip cookies with a nutty hint of tahini and a sprinkle of sea salt
Servings 2Dozen
Prep Time 15 minutesmins
Cook Time 15 minutesmins
Total Time 30 minutesmins
Ingredients
1stickUnsalted butter, softened
1cupGranulated Sugar
1/2cupLight brown sugar, packed
1/2cupTahini
2Eggs, room temperature
1tbspVanilla extract
1cupFlour
1tspBaking Soda
1tspSalt
2cupsBittersweet 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!