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Salted Tahini Chocolate Chip Cookies

We must admit, when we first read about these Salted Tahini Chocolate Chip Cookies in @nytimescooking, we raised our (beautifully arched) eyebrows and we weren’t too sure what to make of them. But our curiosity and love for anything involving chocolate with salt got the better of us, so we HAD to try. And we did. And it was glorious.

This recipe was created by Danielle Oron, a Jersey raised girl with Israeli roots. There is no overpowering tahini flavor, just a subtle nuttiness. It’s well-rounded and perfectly balanced, like a slightly more sophisticated cousin of the standard chocolate chip cookie. So what are you waiting for?

Ingredients for 12-18 cookies:

*The dough needs to rest for 12 hours. We’re telling you now so you don’t get disappointed like we did. We tested it after a couple of hours and the dough definitely needs to rest to develop its tender crumb, so don’t skip this step!

  • 1/2 cup (113g) unsalted butter, at room temperature

  • 1/2 cup (120ml) tahini, stir well before measuring!

  • 1 cup (200g) sugar

  • 1 large egg

  • 1 egg yolk

  • 1 teaspoon vanilla extract

  • 1 cup plus 2 tablespoons (150g) flour

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon kosher salt

  • 1-3/4 cups (230g) chocolate chips

  • Maldon Sea Salt to sprinkle

In a large bowl, cream the butter, tahini and sugar with an electric mixer until light and fluffy, about 5 minutes. Add the egg, egg yolk and vanilla and continue mixing for another 5 minutes.

In another bowl, combine the flour, baking powder, baking soda and salt. Fold it into the butter mixture until it’s well incorporated, then add the chocolate chips. Cover and refrigerate for 12 long hours, trust us, it’s worth the wait…

After the excruciating 12 hour wait, preheat the oven to 325F (165C). Line a baking sheet with parchment paper and scoop out walnut-sized balls of dough. Give them a little space as they will spread (we baked 8 at a time). Bake for 12-15 minutes, we baked ours for 12 minutes, but it depends on your oven. Remove from the oven and sprinkle lightly with flaky sea salt. Allow to cool for a few minutes before transferring them to a wire baking rack.

Place at least three cookies on a plate, pour yourself a glass of milk, grab a book, and call it “me-time”. Sharing is optional but always appreciated.

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