Game-Changing Tahini Chocolate Cookies
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Description
These big soft tahini chocolate cookies are truly perfect! Kosher, Dairy
Equipment
- Standing mixer with a guitar hook (flat beater)
- Rubber spatula
- Parchment paper
- Baking sheet
- Ice cream/cookie scoop optional
Ingredients
- 1 stick (110g) butter at room temperature
- 1/2 cup (120g) tahini paste (raw tahini)
- 1/4 cup (50g) granulated sugar
- 1 and 1/4 cups (250g) dark brown sugar
- 1 large egg
- 1 Teaspoon vanilla extract
- 1 and 1/3 cup (185g) all-purpose flour
- 3/4 Teaspoon (4g) baking soda
- 1 Teaspoon (6g) baking powder
- 5.3 oz (150g) dark chocolate chopped, or chocolate chips
- 1 Teaspoon sea salt optional
Instructions
- Preheat the oven to 350°F/180°C.
- In a stand mixer with a flat beater, combine butter, tahini, and sugars. Turn on to medium speed and beat until smooth.
- Add egg and vanilla, and increase speed, beating until fluffy.
- Turn off the mixer and add flour, baking soda, baking powder, and mix on low speed until combined.
- Using a spatula, fold in the chopped dark chocolate/chocolate chips until evenly spread.
- Place the dough in the refrigerator and let it chill for 1 hour.
- Using a cookie scoop or your hands, scoop balls of dough onto a parchment-lined baking sheet. Make sure to space out the cookies.
- Sprinkle salt *optional* over the dough.
- Bake for 10–14 minutes until lightly golden and the tops are crackly.
- Let the cookies cool in the pan for a few minutes and then transfer to a wire rack.
Notes
Store the cookies at room temperature in a cool, dry place, away from direct sunlight for up to 5 days.