Description

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!

Ingredients

Scale

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

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Instructions

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.

Notes

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.