Salted Tahini Chocolate Chip Cookies

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Makes about 18 cookies
Recipe credit: Modern Israeli Cooking – Danielle Oron

Tip: I’ve probably mentioned I don’t usually cook from recipes; I read many for inspiration and ideas. However, I frequently bake from published recipes. And I almost always follow them strictly the first time through. I recommend this practice in baking. Observe and analyze your results before adjusting a recipe. If you trust your sources, you can assume someone did their research. After a successful result, give yourself permission to personalize the recipe or make note that it’s a favorite, just as you discovered it!

NOTE: For the best result, mix this cookie dough the day before baking so it can be refrigerated for at least 12 hours.

4 ounces unsalted butter at room temperature
½ cup tahini, well-stirred (I scraped mine out of the jar and into a bowl to stir it well before measuring, then returned what I didn’t use back to the jar.)
1 cup granulated sugar
1 large egg
1 egg yolk
1 tsp vanilla extract
1 cup plus 2 tablespoons all-purpose flour
½ tsp baking soda
½ tsp baking powder
1 tsp sea salt
1 ¾ cups chocolate chunks, bittersweet or semisweet, highest quality you can buy (you’re worth it!)
Flaky salt, like Maldon

Have all ingredients at room temperature.
Separate 1 large egg and add the yolk to a small bowl with the whole large egg and the vanilla extract. Save or freeze the extra egg white for another recipe.
Sift flour, baking soda, baking powder and salt together in a small bowl.

In the bowl of an electric mixer and using a paddle attachment, cream butter, tahini and sugar at medium speed until light and fluffy, about 5 minutes. Add egg/vanilla mixture and continue mixing at medium speed for another 5 minutes. Add flour mixture to butter mixture at low speed until just combined. Use a rubber spatula to fold in chocolate chunks. Dough will be soft, not stiff. Cover and refrigerate at least 12 hours.

When ready to bake, preheat oven to 325 degrees and line 2 baking sheets with parchment paper. Use a large ice cream scoop or spoon to form dough into about 18 balls. Place the cookies on the baking sheets at least 3 inches apart to allow them to spread. Keep one sheet of dough balls in the refrigerator while the first sheet bakes.

Bake 13 to 16 minutes until just golden brown around the edges but still pale in the middle to make thick, soft cookies with crisp edges. As cookies come out of the oven, sprinkle sparsely with salt. Remove cookies from baking sheet to a cooling rack after about 5 minutes; let cool at least 15 minutes on the rack (if you can stand it!).

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