Salted Chocolate Chip Tahini Cookies
Adapted from Modern Israeli Cooking: 100 New Recipes for Traditional Classics. I used chopped chocolate, rather than chocolate chips, for these cookies since I wanted large chunks of oozing chocolate rather than little bits of chocolate here and there. But feel free to use chips if you'd like. I baked these cookies in a larger size, then tried them in smaller portions, and give baking times for each. Whichever size you bake them in, since everyone's oven is different, it's important to use visual clues rather than rely on precise minutes and numbers to tell when they're done. Keep an eye on them during the final minutes of baking; the cookies are done when quite pale in the center and browned around the edges.
Adapted from Modern Israeli Cooking: 100 New Recipes for Traditional Classics. I used chopped chocolate, rather than chocolate chips, for these cookies since I wanted large chunks of oozing chocolate rather than little bits of chocolate here and there. But feel free to use chips if you'd like. I baked these cookies in a larger size, then tried them in smaller portions, and give baking times for each. Whichever size you bake them in, since everyone's oven is different, it's important to use visual clues rather than rely on precise minutes and numbers to tell when they're done. Keep an eye on them during the final minutes of baking; the cookies are done when quite pale in the center and browned around the edges.
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- 1 large egg yolk
- 1/2 cup (100g) granulated sugar
- 1 teaspoon kosher or sea salt
- 8 tablespoons (115g 4 ounces) unsalted butter, (at room temperature)
- 1/2 cup (120ml) tahini (well stirred)
- 1/2 cup (90g) packed light brown sugar
- 1 large egg (at room temperature)
- 1 cup plus 2 tablespoons (150g) flour
- 2 cups (280g) bittersweet or semisweet chocolate chunks (or chocolate chips)
- flaky sea salt (such as maldon or fleur de sel )
- Carbohydrate 0.0904861111111111 g
- Cholesterol 43.7398611111111 mg
- Fat 8.19856083333334 g
- Fiber 0 g
- Protein 0.579769166666667 g
- Saturated Fat 5.03486722222222 g
- Serving Size 1 1 to 25 cookie (14g)
- Sodium 188.036555555556 mg
- Sugar 0.0904861111111111 g
- Trans Fat 0.593322055555556 g
- Calories 75 calories
Step-by-step
- In the bowl of a stand mixer, beat the butter, tahini, granulated sugar and brown sugar on medium speed for 2 to 3 minutes, until fluffy. (The dough can also be made in a large mixing bowl, stirred with a spatula.)
- Stop the mixer and scrape down the sides. Add the egg, the yolk, and vanilla, and continue to mix for another minute, stopping the mixer to scrape down the sides of the bowl during mixing, to make sure the eggs are getting incorporated.
- In a small bowl, whisk together the flour, baking soda, and kosher or sea salt. With the mixer on low speed, add the dry ingredients until just combined, then add the chocolate chips. Do not overmix. Cover the dough and refrigerate overnight.
- Preheat the oven to 325°F (180°C). Line two baking sheets with parchment paper or silicone baking mats.
- Form the cookies into rounds using an ice cream scoop, or your hands. For small cookies make each 1 1/2-inch (3,5cm), for larger cookies, make them 2-inches (5cm) round. Place them evenly spaced on the baking sheets, 3-inches (8cm) apart. Bake one sheet at a time, so you can keep an eye on them, in the middle rack of the oven.
- Bake the cookies, turning the baking sheet in the oven midway during baking, until the cookies are golden brown around the edges but still pale in the center. For small cookies, about 12 minutes, for larger cookies, about 14 to 15 minutes. Remove from the oven, sprinkle cookies with a bit of flaky sea salt, and let the cookies cool on the baking sheet. Bake the remaining cookies the same way.
My Salted Chocolate Chip Tahini Cookie Adventure
As a busy working mom, finding time for baking is a luxury, not a given. But sometimes, the craving for a warm, gooey cookie hits, and nothing else will do. This recipe for Salted Chocolate Chip Tahini Cookies became my go-to, a perfect blend of sweet and salty, nutty and decadent. It's surprisingly simple, despite the sophisticated flavor profile, and the results are always impressive, even if I'm short on time.
The best part about this recipe is its adaptability. I often find myself tweaking it based on what I have on hand. Sometimes I use dark chocolate instead of bittersweet, and other times I experiment with different types of salt, each adding a unique depth of flavor. The beauty lies in its simplicity, a solid foundation you can build upon based on your preferences and available ingredients. I've even adapted the recipe to make miniature cookies for my daughter's school bake sale; the smaller size was perfect for portion control and adorable presentation.
The initial recipe called for chocolate chips, but I decided to go for a more rustic approach, chopping up a bar of bittersweet chocolate into irregular chunks. This resulted in pockets of intense chocolate flavor that were far more satisfying than the uniformity of chips. It added a delightful texture, breaking up the subtle crunch of the tahini and the chewiness of the cookie base. The salt, just a sprinkle of flaky sea salt on top, is the perfect finishing touch, balancing the sweetness and highlighting the other flavors. The salt enhances the richness of the chocolate and the nutty undertone of the tahini, creating a symphony of taste.
This recipe became a staple in our house for a reason: it's easy, delicious, and always well-received by family and friends. It’s the type of cookie that disappears quickly, leaving behind only crumbs and happy memories. The combination of textures and flavors — the soft, chewy cookie base, the nutty tahini, the intense bursts of chocolate, and the perfect salty crunch — makes it truly exceptional. It's a testament to the fact that sometimes, the simplest recipes deliver the most extraordinary results.
The process itself is therapeutic. There's something satisfying about mixing the ingredients, feeling the dough come together, and then watching those little rounds transform in the oven into perfectly browned, slightly gooey cookies. This recipe is perfect for a weekend baking project, a simple way to unwind and indulge in a bit of self-care. The whole process is more of a mindful activity, not just a chore. You take your time, enjoy the aroma, and savor the final product. It's moments like this that reminds me of the power of simple pleasures.
The cookies are best enjoyed fresh out of the oven, still slightly warm, with a glass of cold milk or a cup of strong coffee. The contrast of warm, gooey cookie against the coolness of the drink is a truly satisfying experience. But, let's be honest, even the slightly cooled cookies are heavenly. Their flavor deepens as they rest, taking on a more intense, concentrated taste. The recipe is as versatile as it is delicious. From baking them into smaller portions for easy snacking to creating larger cookies to enjoy on a cozy evening, the possibilities are endless.
My love for this recipe transcends beyond simply enjoying the cookies; it's about the experience. It's the satisfaction of creating something delicious from simple ingredients, the joy of sharing it with loved ones, and the small moments of peace and contentment found in the baking process. It's a small act of self-care in a busy life, a reminder that even amidst the chaos, there is always time for a little bit of sweetness, and a whole lot of delicious cookies.
