I have been saving this recipe to try for quite a while now and I finally decided – this was the time! Everyone has their favorite chocolate chip cookie recipe and I’ve even gotten copies of some that were so highly regarded that they were said to have sold for $250! Since I’m not a real sweet lover, I look for ideas that are a bit different and somewhat savory rather than overly sweet. That is what intrigued me about this recipe. It contains Tahini, a sesame seed paste commonly used in making hummus. I’m not sure exactly how or why, but the addition of tahini made these cookies, outstanding!
I am not much of a baker, but I have learned a few tips over the years for creating a more chewy, rather than crunchy cookie, which is my personal preference. If you pre-shape the cookie dough, freeze them on a parchment covered baking sheet and then bake them directly from the freezer, they will generally flatten less and remain chewier. This recipe calls for refrigerating the cookie dough as a whole and then scooping and baking. However, I take the extra step of freezing the balls before baking them, as well. Not having company? Why not freeze a batch of individual balls and store them in a ziptop bag to bake on a moments notice whenever you have company. Or forget the company, and use them to satisfy your own sweet cravings!
The next tip to making these super yummy is to top them with a sprinkle of flake salt right when you take them out of the oven. A small and insignificant step that turns these cookies into something utterly divine!
Salted Tahini Chocolate Chunk Cookies
Makes 24 cookies
- 1/2 cup unsalted butter, at room temperature
- ½ cup tahini, well stirred
- 1 cup sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon Kosher salt
- 1 1/4 cup chocolate chunks, bittersweet
- Flaky salt, like fleur de sel or Maldon
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter, tahini and sugar at medium speed until light and fluffy, about 5 minutes. Add egg, egg yolk and vanilla and continue mixing at medium speed for another 5 minutes.
- Sift flour, baking soda, baking powder and salt into a large bowl and mix with a fork. Add flour mixture to butter mixture at low speed until just combined. Use a rubber spatula to fold in chocolate chunks. Dough will be soft, not stiff. Refrigerate at least 12 hours; this ensures tender cookies.
- Line a baking sheet with parchment paper. Use a spoon to form dough into 24 balls. Place the sheet in the freezer for at least 30 minutes or until frozen. Remove to a ziptop bag to store for future use or separate to two parchment covered cookie sheets to bake 12 at a time. Preheat oven to 325° and bake for 13-16 minutes or until just golden brown around the edges but still pale in the middle. As soon as you remove them from the oven, sprinkle lightly with flake salt and cool at least 20 minutes on a wire rack.
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2 opinions on “My new Favorite Chocolate Chip Cookie contains a Secret Ingredient!”
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Freezing the dough balls is the way to go, especially if your the type that needs a fresh baked cookie now and then. I just pull however many we need from the freezer and bake. Must try the tahini!
Yep, that’s the key. When the craving hits – just pop them in the oven!