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Salted Chocolate Chip Tahini Cookies

Salted Chocolate Chip Tahini Cookies for Ultimate Chewy Bliss

Experience indulgence with these Salted Chocolate Chip Tahini Cookies, bringing a nutty twist to a classic favorite.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Servings: 12 cookies
Course: Cookies
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Salted Butter Can substitute with unsalted butter and a pinch of salt
  • 1/2 cup Tahini Can substitute with almond or peanut butter
  • 1 cup Golden Caster Sugar Granulated sugar can be used
  • 1/2 cup Soft Light Brown Sugar Caster sugar mixed with molasses can be used
  • 1 tbsp Vanilla Bean Paste Vanilla extract is a decent alternative
  • 1 large Egg Can use a flaxseed meal mixture for vegan option
  • 1 large Egg Yolk More flaxseed meal mixture can be used for vegan
  • 2 cups Plain Flour Whole wheat flour can be used
  • 1 tsp Bicarbonate of Soda
For the Chocolate
  • 1 cup Milk Chocolate Chocolate chips can be used
  • 1/2 cup Dark Chocolate
For the Toppings
  • 2 tbsp White Sesame Seeds Can be swapped with chopped nuts or omitted
  • 2 tbsp Black Sesame Seeds Can be substituted or left out

Equipment

  • electric mixer
  • Mixing Bowl
  • Baking trays
  • plastic wrap
  • oven

Method
 

Step-by-Step Instructions
  1. Prepare the Dough: Beat together melted salted butter, tahini, golden caster sugar, soft light brown sugar, vanilla bean paste, and a pinch of salt until fluffy and creamy.
  2. Combine Wet and Dry: Add in the egg and egg yolk, mixing until well blended. Gradually sift in plain flour and bicarbonate of soda, stirring gently. Fold in milk and dark chocolate chunks.
  3. Chill Dough: Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
  4. Shape Cookies: Preheat the oven to 190°C (or 170°C for fan). Portion the chilled dough into 12 balls, roll in sesame seeds, and place on lined trays.
  5. Bake: Bake cookies for 13-15 minutes until golden brown at the edges. Allow to cool slightly before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 3.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 100mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Ensure dough is chilled for at least 2 hours for best texture.

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