Tahini Chocolate Chip Cookies Recipe
Take your cookie game to the next level with these Tahini Chocolate Chip Cookies. Creamy, nutty tahini combines with crunchy walnuts and decadent dark chocolate chips in a sweet flour and oat batter!
Servings: 22 servings
Ingredients
- 8 Tablespoons unsalted butter room temperature
- 1/2 cup tahini stirred
- 3/4 cup granulated sugar
- 1/3 cup dark brown sugar packed
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- 1 cup + 2 tablespoons all-purpose flour
- 1/4 cup quick-cooking oats
- 1/4 cup walnuts finely ground
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/4 cups 60% chocolate bar sliced into small chocolate chips (or chocolate chips)
- Maldon sea salt flakes to taste
Instructions
- In the bowl of a stand mixer, add the butter, tahini, granulated sugar, and brown sugar. Beat on medium speed for 2-3 minutes or until fluffy.8 Tablespoons unsalted butter, 1/2 cup tahini, 3/4 cup granulated sugar, 1/3 cup dark brown sugar
- Using a spatula, scrape down the sides of the mixer. Ad the egg, and beat for 1 minute. Add the egg yolk and vanilla extract, and beat again until the ingredients are combined and fluffy.1 large egg, 1 large egg yolk, 1 teaspoon vanilla extract
- In a separate bowl, whisk the flour, oats, walnuts, baking soda, and sea salt together. With the mixer on low speed, add the dry ingredients to the bowl, mixing just until combined. Gently stir in the chocolate chips. Do not overmix!1 cup + 2 tablespoons all-purpose flour, 1/4 cup quick-cooking oats, 1/4 cup walnuts, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, 1 1/4 cups 60% chocolate bar
- Using a large cookie dough scoop, portion the dough into 1 ½ inch balls. Cover the dough, and refrigerate it overnight. Or, place it in the freezer for 1 hour.
- Preheat the oven to 350 degrees Fahrenheit. Grease a cookie sheet.
- Arrange the cookie dough balls in an even layer, leaving 3 inches between each ball of dough.
- Bake 13-14 minutes or until the edges are just turning golden brown.
- Remove from the oven, sprinkle the Maldon sea salt on top, and let the cookies cool slightly on a baking sheet before transferring them to a wire rack to cool completely.Maldon sea salt flakes to taste
- Store in an airtight container at room temperature for up to 5 days.
Notes
To prepare ahead of time, form and portion the dough as the recipe states. Then, cover it, and store it in the fridge for up to 1 week. Or, flash-freeze the dough balls on a cookie sheet, transfer them to a sealable bag and keep them frozen for up to 3 months. Bake them from thawed or frozen, adjusting the baking time as needed.
Nutrition
Serving: 1serving | Calories: 198kcal | Carbohydrates: 23g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 85mg | Potassium: 79mg | Fiber: 1g | Sugar: 16g | Vitamin A: 154IU | Vitamin C: 0.2mg | Calcium: 24mg | Iron: 1mg