Description
These easy one-bowl Salted Tahini Chocolate Chip Cookies are thick and chewy, with a slightly nutty flavor of tahini and lots of chocolate. They will become your new favorite cookie!
Ingredients
- ½ cups Butter, Melted
- ½ cups Tahini
- ⅔ cups Sugar
- ⅔ cups Brown Sugar
- 2 Eggs
- 2 Tablespoons Vanilla
- 2-½ cups Flour (can Use All Purpose, Whole Wheat Pastry Flour, Or Gluten Free 1 To 1 Baking Flour)
- 1-½ teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ¾ teaspoons Salt
- 1 teaspoon Instant Espresso
- 10 ounces, weight Dark Chocolate, Chopped (or About 1½ Cups Chocolate Chips)
- Flaked Sea Salt, For Sprinkling
Preparation
Preheat oven to 350ºF. Line two baking sheets with parchment paper and set aside.
In a large mixing bowl, beat melted butter, tahini, and sugars together. Add eggs and beat until well combined. Stir in vanilla.
Add flour, baking powder, baking soda, salt, and instant espresso. Mix well to combine, making sure there are no dry spots. Fold in chocolate.
Using a cookie scoop or your hands, roll cookie dough into 2-inch balls and place on prepared cookie sheets, leaving about 2 inches between each cookie. Flatten cookies down slightly, then bake 10–12 minutes. Cookies might look puffed and under baked, but they will continue cooking as they cool. Cool cookies on cookie sheet for 10 minutes before transferring to a cooling rack.
Top with a sprinkle of flaked sea salt and enjoy!
