Sea Salt Tahini Chocolate Chip Cookies
With the holiday season in full swing, these sea salt tahini chocolate chip cookies are exactly what you need! Inspired by a David Leibovitz recipe, these cookies are nutty in flavor, chewy, and full of chocolate chip cookies. What makes these cookies stand out? The sesame seeds each cookie is rolled in.
Recipe: Sea Salt Tahini Chocolate Chip Cookies
Prep Time: 45 min Cook Time: 10-13 min Serves: About 27 small cookies
1 stick butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg + 1 egg yolk
1/2 cup tahini paste
1 1/4 cup flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 bag semi sweet chocolate chips
1/4 cup sesame seeds
Sea salt, sprinkling on top of each cookie
Preheat oven to 325 degrees.
Cream the butter, granulated sugar, and brown sugar for about 1 minute. Add the egg and egg yolk and continue to mix on medium speed. Next, add the tahini paste and mix until all combined.
Once the wet ingredients are mixed thoroughly, add the baking soda, baking powder, and flour. Mix until well combined. Add the chocolate chips and give one final mix.
Scoop out the dough using a small ice cream scooper and place on a baking sheet.
Place baking sheet in the freezer for at least 30 minutes.
Pour the sesame seeds in a small bowl. Roll each dough ball in the sesame seeds and place back on the baking sheet.
Bake the cookies for 10-13 minutes, depending on how crunchy you want them. The longer the time, the crunchier they’ll be. I like my cookies on the softer side, so I pull them when they are still light in color.
Top each cookie with a sprinkling of sea salt when they come out of the oven.
Enjoy with a tall glass of cold milk!
If classic chocolate chip cookies are more what you’re into, here’s the recipe I would suggest!