Chocolate Chip Tahini Cookies

I like to keep an endless supply of chocolate chip cookies in the house during the summer months.  When we were in Paris we had a chocolate chip tahini cookie at Mokonuts that was divine.  I am still trying to figure out how she makes them soft in the middle and just the perfect crisp around the edges.

I made these that were a big hit but I am still doing research on the soft perfection.  I quadrupled this recipe.  This recipe is for a singular batch.

8 tablespoons  unsalted butter, at room temperature
1/2 cup tahini, well stirred
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg, at room temperature
1 large egg yolk
1 teaspoon vanilla extract
cup plus 2 tablespoons flour
3/4 teaspoon baking soda
teaspoon kosher or sea salt
2 cups bittersweet or semisweet chocolate chunks, or chocolate chips
flaky sea salt
sesame seeds
In a large standing mixture (I use a KitchenAid), beat the butter, tahini and both sugars until fluffy.
Scrap down the sides and add the egg, the egg yolk, and vanilla.  Beat until thoroughly incorporated.
In a separate bowl mix together the flour, salt, and baking soda.  Then add this to the bowl and beat.  Now add the chocolate chips and about 1/4 cup of flaky sea salt and mix a few times.  It is an easier way to mix in the chocolate chips.
Put this in the fridge for a few hours to really set or even overnight.  Preheat the oven to 325.  Lay parchment paper on top of a cookie sheet and then scoop balls of the chocolate chip cookie mixture on the sheet to bake.  I use an ice cream scooper to keep consistency on the cookie sizes.  I also sprinkled sesame seeds on top for two reasons.  One is it goes with the tahini and the second is that when people come over you never know who has a nut allergy so seeing those seeds makes someone think twice about what is in the cookie before sticking their hand in the jar.
Bake for about 12-14 minutes, or until golden.  They definitely keep for more than a few days.  You can always freshen one up by sticking it in the microwave for 20 seconds and enjoy the warm out of the oven cookie treat.

Comments (Archived):

  1. Anne Libby

    1/4 cup of sea salt — is that a typo? Also, did you see that insane story about the guy who was perfecting chocolate chip cookies? He tested all different kinds of things in the service of crispy/chewy, and blogged about it — maybe the secret can be found there…(Also, the new disqus sign in protocol, vexing. I’m now always asked to complete a recaptcha and it so often fails that I go away annoyed…there’s gotta be a way!)

    1. Gotham Gal

      I did not see that. Is there a link?Not a typo ?