The Best Ever Tahini Chocolate Chip Cookies are a step-up from the classic. They’re made with melted butter, nutty Soom Tahini, three types of chocolate, and plenty of flaky sea salt. They’re unexpectedly rich, uniquely complex, and not overly sweet. These cookies are studded with semisweet chocolate chips, milk chocolate chips, and pools of melted dark chocolate. Plus, they’re heavy on the brown sugar ratio, so they’re extra caramel-y and chewy. Good luck having just one!
- 2 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 10 tbsp salted butter, melted and cooled
- ⅓ cup Soom Tahini
- 1 cup light brown sugar, loosely packed
- ½ cup granulated sugar
- 1 large egg + 1 large egg yolk
- 2 tsp pure vanilla extract
- 3 ounces chopped dark chocolate
- ½ cup semisweet chocolate chips
- ⅓ cup milk chocolate chips
- flaky salt for finishing, optional
- Preheat oven to 350F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate larger mixing bowl, whisk together the melted butter and tahini until smooth. Add the brown sugar, granulated sugar, egg, egg yolk, and vanilla, and whisk until smooth and combined.
- Add the dry ingredients to the wet, folding together with a rubber spatula until combined. Let the dough sit for 5 minutes to allow the butter and tahini to absorb into the flour. Fold in the chopped dark chocolate, semisweet chocolate chips, and milk chocolate chips.
- Scoop dough onto baking sheet in 1½ – 2 tablespoon sized balls. Press a few extra chocolate chips into the tops of the cookies, if desired. Bake for 10-12 minutes until lightly golden on the edges. Let the cookies rest for 3-4 minutes on the baking sheet. Sprinkle with flaky salt and transfer to a cooking rack to cool, or enjoy warm!