Salted Dark Chocolate Chunk Tahini Cookies

These Salted Dark Chocolate Chunk Tahini Cookies have it all! Tahini gives these cookies delicious flavor and a buttery texture and is perfect paired with dark chocolate and sea salt. Yields a little over 4 dozen (52 total) cookies!

Course Desserts & Sweet Treats

Cuisine American

Keyword cookies, dark chocolate, from scratch, homemade, sea salt, tahini

Prep Time 20

Cook Time 10

Chill Time 30

Servings cookies

Calories 152

Author Laurie McNamara

Equipment

Ingredients

4 cups unbleached all-purpose flour
2 teaspoons baking soda
1/2 teaspoon kosher salt
1 cup unsalted butter softened to room temperature
2/3 cup tahini
1 cup granulated sugar
1/2 cup light brown sugar
1/2 cup dark brown sugar
3 large eggs
1 teaspoon pure vanilla extract
10 ounces dark chocolate chunks 62% cacao
flaked sea salt for garnish

US Customary - Metric

Instructions

In a mixing bowl, combine the flour, baking soda and salt. Whisk and set off to the side.
In the bowl of your stand mixer, fitted with the paddle attachment, add the softened butter, tahini and sugars. Mix on low until combined.
Use a rubber spatula and scrape the side and bottom of the bowl.
Add one egg at a time, mixing until just incorporated. Add the vanilla with the final egg.
Gradually add in the flour mixture, mixing until just combined.
Add in the dark chocolate chunks and mix until incorporated.
Use a 2-tablespoon scoop to measure out the cookies and place onto a rimmed metal baking sheet. Refrigerate the dough for 30 minutes.
Meanwhile, preheat your oven to 375℉ (or 190℃).
Place 12 chilled cookie dough balls onto a different rimmed metal baking sheet that has been lined with parchment or a silicone mat. With the bottom of a clean glass or measuring cup, flatten the cookies slightly.
Bake for 9 to 10 minutes. The edges should be barely browned.
Remove, sprinkle with sea salt and allow to cool on the pan for a few minutes before transferring to a wire cooling rack. Repeat with the remaining cookie dough.

Nutrition