Chocolate Chunk Tahini Cookies
Ingredients
Method
- Using a hand mixer or a stand mixer fitted with a paddle attachment, beat together the butter, tahini, brown sugar and granulated sugar in a large bowl until light and fluffy, about 2 to 3 minutes, scraping down the bowl once or twice. Beat in the vanilla and egg and set aside.
- Stir together the flour, baking soda, salt and chocolate chunks in a medium bowl. Add to the wet ingredients and mix just to combine. Cover the cookie dough with plastic and place in the fridge for 1 hour or up to overnight.
- Preheat your oven to 160 degrees C and line two baking sheets with parchment paper.
- For small cookies, scoop 24 walnut-size balls of dough out onto the prepared baking sheets, 2 to 3 inches between each. For larger cookies, scoop twelve 1/4-cup balls of dough, leaving about 4 inches between each. Sprinkle the top with a small pinch of sesame seeds and flaky sea salt if using.
- Bake small cookies for 12 to 14 minutes and large cookies for 18 to 20 minutes or until lightly golden on the edges and puffy in the middle. Remove the tray from the oven and tap on the counter or stovetop to collapse the cookies.
- Allow the cookies to cool slightly before transferring to a rack to cool to room temperature. The cookies will keep at room temperature in a sealed container for up to 4 days.
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Overall Rating:
4.50
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