TAHINI-CHOCOLATE CHIP COOKIES

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20 min Prep
4 hr 15 min Total
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26 Servings

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Chocolate chip cookies get an upgrade with dark chocolate chips and a surprise ingredient—tahini! These crisp-on-the-outside, chewy-on-the-inside cookies are sure to be a favorite.


Ingredient List
  • Small check mark in a circle icon1 cup Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1/4 teaspoon baking soda
  • Small check mark in a circle icon1/2 cup butter, softened
  • Small check mark in a circle icon1/2 cup packed brown sugar
  • Small check mark in a circle icon1/4 cup granulated sugar
  • Small check mark in a circle icon1/3 cup tahini, well stirred
  • Small check mark in a circle icon1 egg
  • Small check mark in a circle icon1 bag (10 oz) 60% cacao bittersweet chocolate chips (about 1 1/2 cups)
Preparation
  1. In small bowl, mix flour and baking soda; set aside.
  2. In large bowl, beat softened butter, brown sugar and granulated sugar with electric mixer on medium speed about 1 minute or until fluffy, scraping bowl occasionally. Beat in tahini until well blended. Beat in egg until smooth. On low speed, beat flour mixture into butter-sugar mixture until blended. Stir in chocolate chips. Cover and refrigerate 2 hours.
  3. Heat oven to 375°F. Drop dough by heaping tablespoonfuls 2 inches apart on ungreased cookie sheets.
  4. Bake 7 to 9 minutes or until edges are just set and starting to brown. Cool on cookie sheet 5 minutes; remove to cooling rack. Cool completely, about 1 1/2 hours or until chocolate is set. Store in airtight container at room temperature.
Tips
  • Tahini is a thick paste made from ground sesame seed and can be purchased roasted or raw. With either type, be sure to stir tahini well for best results when using.
  • Want even more decadence? Try replacing chocolate chips with 70% cacao bittersweet chocolate chunks.
  • Use a cookie scoop to make portioning cookie dough even faster and more consistent.