Tahini, a peanut butter-like spread made from ground sesame seeds, adds a subtle nutty flavor and slight chewiness to classic chocolate chip cookies. These cookies are packed with both semi-sweet and dark chocolate chips and given an addictive depth of flavor from the addition of creamy tahini.
- 1 stick of butter, at room temperature
- 1/2 cup of tahini, stirred if there is separation
- 1/2 cup of granulated sugar
- 1/2 cup of dark brown sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 2 teaspoons of vanilla
- 1 cup plus 2 tablespoons of flour
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of baking powder
- 1 teaspoon of salt
- 2 cups of chocolate chips (I did half semi-sweet and half dark chocolate)
Measure out all ingredients and make sure they are all at room temperature.
In the bowl of a stand mixer, cream together the butter, tahini, granulated sugar, and brown sugar.
Add the egg, egg yolk, and vanilla and mix to combine.
Mix together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet and mix until just combined.
Fold in the chocolate chips with a spatula. Cover the dough and place in the refrigerator to chill for two hours until firm.
Preheat the oven to 325°F. After two hours, use an ice cream scoop to portion the dough onto cookie sheets. I used a two and a half-inch scoop. Leave at least an inch and a half between the cookies. Place in the preheated oven and bake for 13 -15 minutes.
Let the cookies cool slightly before serving and eating!
Cookies will stay fresh up to a week if stored in an airtight container.