OK so I’m not going to lie, these are the BEST cookies I’ve EVER made. EVER.
Which is, like, a huge deal considering that my mom made cookies so much growing up that my friends nicknamed them Katharine Canfield Cookies (or as my little sister called them, “Kaffin Canfeeld Cookies.”
So when I say these are the best cookies I’ve ever had- not just ever made, ever had– ehm, yeah. That’s big.
OK so some of you may be asking “What the heck is Tahini? I know I’ve heard of it, but what is it?” Well. Tahini is sesame seed paste. So, think peanut butter, but with sesame instead of peanuts.
The result is a chocolate chip cookie with a slight nutty taste. It’s not overwhelming at all. Just enough to make you go “Ooh!”
I recipe tested these babies 4 times to get them perfect, and that’s exactly what they are. They’re perfect.
The texture is just out of this world. They’re slightly crunchy around the outside, but the middle is gorgeously chewy and soft. The mouth-feel is just like a bakery-style cookie where you’re like wait what is that magic they used on these cookies I can’t stop eating them.
K so enjoy every last bite of these babies, because they are seriously the best Tahini Chocolate Chip Cookies in the world.
- 1/2 cup salted butter, room temperature
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1/2 cup tahini
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/4 cups whole wheat pastry flour (seriously! it helps w the nuttiness*)
- 6 oz dark chocolate, roughly chopped (can also use 1 cup chocolate chunks or chips)
- In a standing mixer fitted with a paddle attachment, cream together butter and both sugars until fluffy, about 2 minutes. Add in egg and cream for an additional 2 minutes. Add in tahini, vanilla extract, and salt and cream until light and fluffy, 1 minute more.
- Mix in baking soda and flour until just combined. Toss in chopped chocolate and mix to combine.
- Remove dough from bowl and wrap tightly in plastic wrap. Chill in fridge for at least 2 hours, but up to 24 hours. This part is necessary to get a nice, chewy cookie!
- Preheat oven to 350°F. Line 2 cookie sheets with parchment paper. Roll cookie dough into 2 inch balls and place on cookie sheets, leaving 2 inches between each cookie. Push cookies down slightly. Bake for 10-12 minutes, until cookies are the slightest bit golden around the edges. They will look puffed and underbaked, but will continue to cook as they cool. Allow cookie to cool on cookie sheet for 10 minutes before transferring to a cooling rack.
- Top with a sprinkle of sea salt and serve!
*if you don't want to use whole wheat pastry flour, you can substitute it with 1 cup plus 3 tablespoons AP flour