Salted Tahini Chocolate Chip Cookies

Ingredients

Ingredients

• 113 g unsalted butter, room temperature
• 110 g tahini, well stirred
• 80 g granulated sugar
• 50 g light brown sugar
• 2 large eggs
• 5 g vanilla extract
• 175 g all-purpose flour
• 0.5 tsp baking soda
• 0.5 tsp baking powder
• 1 tsp salt
• 210 g dark chocolate (70%), chopped or as chips
• sesame seeds
• flaky sea salt, for finishing

Instructions

1. Beat the butter, tahini, granulated sugar, and brown sugar together on medium speed for about 4–5 minutes, until light and creamy.
2. Beat in the two eggs, one at a time, then the vanilla. Mix for another 2–3 minutes until smooth and slightly glossy.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
4. Add the dry ingredients to the wet mixture and mix on low speed until just combined. The dough should be thick but still soft and slightly sticky.
5. Stir in the chopped dark chocolate until evenly distributed.
6. Cover and refrigerate for up to 24. This rest time helps deepen the nutty tahini flavor and improves texture.
7. Preheat oven to 165°C (325°F). Line baking trays with parchment paper. Scoop dough into 12–18 balls (about 50–60 g each).
8. Sprinkle sesame seeds before baking.
9. Bake for 10 minutes, remove from the oven, then bang the tray on the counter to flatten the cookies. Then place back in the oven.
10. Bake for another 3-6 minutes (total of 13–16 minutes) until the edges are just golden and centers look slightly underbaked.
11. Sprinkle lightly with flaky sea salt right after baking. Cool on the tray for 5 minutes, then transfer to a rack and let rest for at least 20 minutes before eating.