Crispy on the outside, soft and chewy on the inside, these tahini chocolate chip cookies require zero chill time and might just give traditional chocolate chip cookies a run for their money!
- 8 TBSP (1 stick) unsalted butter, room temperature
- 1/2 cup tahini, room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg, plus one egg yolk, room temperature
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 3/4 cup all purpose flour
- 1/2 cup bread flour
- 1 1/2 cups semi sweet chocolate chips
- Preheat oven to 350 degrees.
- Line two baking sheets with parchment paper and set aside.
- In a medium bowl, combine flours, baking soda, baking powder, and salt. Whisk to combine and set aside.
- In the bowl of a stand mixer, cream the butter and tahini together on medium high speed until well combined, about 1-2 minutes.
- Add the sugars and mix on medium high speed for 3-4 minutes, until pale in color and fluffy.
- Add the vanilla and egg and then the egg yolk, mixing with each addition until well combined.
- Turn mixer on low speed and slowly add in the flour mixture. Mix until just barely combined and a few streaks of flour remain. Do not over mix.
- Remove the bowl from mixer and stir in chocolate chips using a rubber spatula or wooden spoon.
- Using a medium cookie scoop, place scoops of cookie dough onto the prepared cookie sheets, leaving 2 inches between each cookie.
- Bake on center rack of oven for 10-12 minutes or until edges are barely golden brown. Do not over bake.
- Remove the pan from oven and let cookies cool on the pan for 5-10 minutes, then transfer to a cooling rack.
Cookies may be baked and the frozen. Store tightly wrapped in the freezer for up to 3 months.
Cookie dough may be frozen. Place cookie dough scoops on a baking tray in freezer. Once frozen, transfer to a ziplock bag and return to freezer. When ready to bake, simply place frozen cookie dough into a preheat oven and bake according to directions.