Tahini & Dark Chocolate Chunk Cookies
Crispy Tahini & dark chocolate chunk cookies with a rich, nutty flavor. Perfectly balanced, easy to make, and irresistibly delicious!
Servings: 16 cookies
Calories: 179kcal
Cost: $5.28
Equipment
- Mixing Bowls
- Hand mixer or stand mixer
- Measuring Cups & Spoons
- Rubber Spatula
- Baking Sheet
- Parchment Paper
- Cookie scoop
- Cooling Rack
Ingredients
- ½ cup tahini 120g (stir well before using)
- ½ cup salted butter 113g softened
- ½ cup brown sugar 100g
- ½ cup granulated sugar 100g
- 1 large egg
- 1 tsp vanilla extract 5ml
- 1 ¼ cups all-purpose flour 150g
- ½ tsp baking soda
- ½ tsp salt
- 1 cup dark chocolate chunks 170g
Instructions
- In a mixing bowl, cream together tahini, butter, and both sugars until light and fluffy.
- Add the egg and vanilla extract, mixing until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix into the wet ingredients until just combined.
- Fold in the dark chocolate chunks. Cover and chill the dough for at least 30 minutes (or up to 24 hours for enhanced flavor).
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop dough onto the baking sheet, spacing cookies about 2 inches apart.
- Bake for 10-12 minutes, until edges are lightly golden but centers remain soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Notes
Tahini: Stir well before measuring to incorporate any separated oil. Use high-quality, smooth tahini for the best texture and flavor.
Butter: Ensure it's softened to cream properly with the sugars, creating a smooth dough.
Mixing: Beat tahini, butter, and sugars until light and fluffy for the best cookie texture. Avoid overmixing once flour is added.
Chocolate: Chopped dark chocolate melts more unevenly than chips, creating gooey pockets in the cookies. Use chunks for the best texture.
Chilling: Helps the flavors meld and prevents excessive spreading. For even richer flavor, chill for up to 24 hours.
Baking: Slightly underbake for a softer texture. Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.
Butter: Ensure it's softened to cream properly with the sugars, creating a smooth dough.
Mixing: Beat tahini, butter, and sugars until light and fluffy for the best cookie texture. Avoid overmixing once flour is added.
Chocolate: Chopped dark chocolate melts more unevenly than chips, creating gooey pockets in the cookies. Use chunks for the best texture.
Chilling: Helps the flavors meld and prevents excessive spreading. For even richer flavor, chill for up to 24 hours.
Baking: Slightly underbake for a softer texture. Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.