It’s no secret that tahini is a staple in my house so when I make cookies at home - it’s in there. I make these rich, nutty cookies along with even more sesame on top and a healthy pinch of fleur de sel just before baking. I like to keep them portioned and ready to go in the freezer so we can have freshly baked cookies any time. They really make great Ice Cream Sandwiches!

Tahini Chocolate Chip Cookies

Name: Tahini Chocolate Chip Cookies
Yield: 18
Ingredients: 1 stick butter (109g); 1 cup tahini (240g), stirred well and divided; 1 cup sugar; 2 eggs; 1 tsp vanilla extract; 1 cup all-purposed flour (125g); ½ tsp baking soda; ½ tsp baking powder; ½ tsp fine sea salt; 1 cup Reims Chocolate Chips (210g); 2 Tbsp sesame seeds; Fleur de sel

Rated 4.0 stars by 1 readers

Servings/Yield

18 cookies

Author:

Lior Lev Sercarz

Ingredients

1 stick butter (109g)
1 cup tahini (240g), stirred well and divided
1 cup sugar
2 eggs
1 tsp vanilla extract
1 cup all-purposed flour (125g)
½ tsp baking soda
½ tsp baking powder
½ tsp fine sea salt
1 cup Reims Chocolate Chips (210g)
2 Tbsp sesame seeds
Fleur de sel

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Directions

In a mixer fitted with a paddle attachment, cream the butter, half of the tahini, and sugar until smooth and fluffy.
Add the eggs, one at a time, as they become smoothly incorporated and mix in the vanilla – scraping the sides of the bowl as needed.
Whisk the flour, baking soda, baking powder, and salt together and mix it into the butter and tahini until just mixed.
Fold in the chips at the end.
Refrigerated to dough to hydrate and allow the tahini to set overnight, or at least 12 hours. If freezing this dough for later, divide the dough into 18 portions and freeze them on a tray and store them in an airtight container when ready.
Preheat the oven to 325°F.
Onto paper lined baking trays, divide the dough (or place the frozen dough) into 18 portions, about 3” apart on the trays – they will spread.
Drizzle on the remaining tahini, the sesame seeds, and a healthy pinch of fleur de sel onto each dough portion.
Bake for 14-18 minutes or until golden brown and cooked, rotating the tray halfway through baking.

Recipe Note

Recipe Notes

Check out how to make these cookies into Ice Cream Sandwiches.

Questions? Contact helen@laboiteny.com

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Tahini Chocolate Chip Cookies

Tahini Chocolate Chip Cookies

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Servings/Yield

Author:

Ingredients

Directions

Recipe Note

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Tahini Chocolate Chip Cookies

Category

Servings/Yield

Author:

Ingredients

Directions

Recipe Note

Related Products

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Related Posts

Little Gem Salad with Herbed Breadcrumbs

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Sign up for our email newsletter