This chocolate chip cookie recipe showcases the classic flavor combination of salty and sweet, yet these cookies have a more sophisticated flavor profile due to the addition of tahini. Tahini is a paste made from ground sesame seeds, and is a staple of Mediterranean cuisine. It’s nutty flavor lends perfectly for these cookies, and that flavor is accentuated by the chopped walnuts, which also lend some crunch.
These cookies give the Toll House recipe a run for their money, and they are just as easy. If you follow the instructions below, you will have delicious, thick, chewy homemade cookies. If you want to make the cookies smaller, just reduce the baking time and increase the baking temperature. Also, the recipe suggests that you allow the cookie dough to rest overnight. It’s ok to skip this step if you don’t have time–just make sure your cookie dough is cold before baking. Enjoy!
- 1/2 cup (1 stick) unsalted butter at room temperature
- 1/2 cup tahini, stirred well
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup + 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1/2 cup chopped walnuts (optional)
- flaky sea salt, for sprinkling (optional)
- Using a stand mixer with the paddle attachment, cream butter, tahini and sugars together on low for about one minute. Increase speed to medium and cream for an additional four minutes, until light and fluffy.
- Add egg, egg yolk and vanilla. Continue mixing on medium for an additional five minutes.
- Meanwhile, combine the flour, baking soda, baking powder and salt in a medium bowl.
- Add the flour mixture to the cookie dough and mix on low until just combined. Fold in the chocolate chips and walnuts using a rubber spatula.
- Store the cookie dough in an airtight container overnight, or for at least 12 hours.
- When ready to bake, preheat the oven to 325F. Line a baking sheet with parchment paper.
- Divide the dough into 16 equal parts. Roll each part into a small ball. Place the balls on the baking sheet 3 inches apart, leaving room for the cookies to spread.
- Bake the cookies 12-16 minutes. The edges should be golden brown and the centers should be pale. (Do not overbake or your cookies will be hard! Remember, they will continue to bake once you remove them from the oven.)
- Remove from the oven and sprinkle with flaky sea salt. Allow the cookies to cool on their pan for 5 minutes. Transfer the cookies to a wire rack to cool completely.
- You may store for up to three days in an air-tight container at room temperate.
- Note: If you want smaller cookies, you will need to increase the baking temperature and reduce the baking time.
This recipe was adapted from NYTFood.
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