Salted Tahini Chocolate Chip Cookies
These Tahini Chocolate Chip Cookies are the BEST! Healthy and oh-so-yummy, you'll love every soft and chewy bite of these melt-in-your-mouth chocolate chip cookies. The tahini adds an extra gooey texture to these cookies, and the dark chocolate chips truly take it to another level. For a delicious cookie recipe that's ready to eat in less than an hour, these are the absolute best!
Servings 16 Cookies
Calories 277kcal
Ingredients
- 1/2 cup butter, softened/room temperature dairy-free or regular
- 2/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 large egg
- 1/2 cup tahini
- 1 teaspoon vanilla
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups dark chocolate chips
Instructions
- Add the butter, granulated sugar, and brown sugar to a mixing bowl or bowl of a stand mixer.
- Mix together for 1 minute.
- Add in the egg, tahini, and vanilla and beat together for an additional 30 seconds.
- Add in the remaining ingredients aside from the chocolate chips, making sure to spoon and level the flour.
- Fold in the chocolate chips.
- Scoop the dough using a 2-tablespoon scoop and place it on a baking sheet lined with parchment paper, leaving enough space in between for spreading. Top each cookie with additional chocolate if desired.
- Place in the fridge to chill for 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit.
- Once the dough has chilled, bake for 13-17 minutes or until the edges are golden brown. They will continue to firm up as they cool, so take them out early if you like them soft and chewy.
- Let cool on the baking sheet for 15 minutes, then transfer to a wire rack to finish cooling.
- Sprinkle with flaky salt if desired and enjoy!
Video
Notes
- Make sure the butter is softened at room temperature (not melted) for best results. It takes about 30-45 minutes to soften butter at room temp.
- If you’re in a rush, heat the butter up for a few seconds at a time in the microwave, stirring often to get the butter soft without melting.
- After scooping the cookie dough onto the baking pan, chill the dough for 30 minutes for the best texture once cooked.
- If you like softer cookies, cook them for 13-14 minutes. If you like firmer cookies, cook them for 15-17 minutes.
- I recommend using a runny tahini, like Soom Foods or 365 by Whole Foods!
Nutrition
Serving: 1Cookie | Calories: 277kcal | Carbohydrates: 31g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 192mg | Potassium: 164mg | Fiber: 1g | Sugar: 19g | Vitamin A: 201IU | Vitamin C: 0.4mg | Calcium: 78mg | Iron: 1mg