Perfectly soft, yet slightly crisp tahini chocolate chunk cookies filled with small chunks of melty chocolate and a subtle sesame tahini flavor. These cookies are a crowd pleaser and they won't last long!
Yields 20-22 cookies
- 8 Tbsp unsalted butter at room temperature
- 1/2 cup (122 g) tahini
- 3/4 cup (113 g) light brown sugar
- 1/3 cup (78 g) granulated white sugar
- 1 egg at room temperature
- 2 tsp pure vanilla extract
- 1 tsp double-acting baking powder
- 3/4 tsp sea salt
- 1 1/4 cup (151 g) unbleached all-purpose flour
- 1 1/3 cup (198g) quality dark chocolate, chopped
- fleur de sel salt to garnish
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Preheat your oven to 375 degrees f and line 2 baking sheets with parchment paper or Silpat silicone mats.
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In a large bowl using a mixer, cream together the butter, tahini, and both sugars. Add the egg and the vanilla extract to the bowl and mix until fully combined.
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Add half the flour, the baking powder, and the salt to the bowl and mix until most of the flour has been mixed into the dough. Add the remaining flour and mix again just until combined. Being careful not to overmix the batter.
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Gently fold the dark chocolate chunks into the cookie dough.
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Using a cookie scoop or a tablespoon, drop the dough on to the prepared baking sheets. For a less rustic and rounder cookie, shape cookies into balls and slightly flatten each with the palm of your hand.
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Bake cookies for 10 minutes or until the edges are golden. Sprinkle fleur de sel over the top of each cookie and let cool on the baking sheet for 5 minutes before transferring to a cooling rack.