I LOVED this variety of my chocolate chunk cookies. It provides just enough flavor and nuttiness to separate these from the classic chocolate cookies. If you’re looking to put a fun twist on your cookies, try these. It’s as simple as substituting some of the butter with tahini! Yummmmmmm
Prep Time: 20 minutes + chilling tim
Cook Time: 14 minutes
Yield: approximately 20 cookies
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup Tahini
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 teaspoon vanilla extract
- 1 cup + 2 Tablespoons All Purpose flour
- 1 Tablespoon cornstarch
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 6 oz semi-sweet chocolate, chopped into chunks
- 2 oz semi-sweet chocolate, chopped (optional for topping cookie)
In a bowl of a standing electric mixer, or using a hand mixer, cream the butter and tahini until well combined. Add in the sugars and continue beating until light and fluffy, at least 5 minutes. Add in eggs one and a time and beat until incorporated. Mix in vanilla.
Stop the mixer and using a flexible spatula, scrape down the edges of the bowl. Beat with mixer again for another minute so everything is homogenous and mixed fully. In a separate bowl, whisk together the flour, cornstarch, baking soda and salt. Add half dry mixture into the butter/egg mixture in the bowl and beat to combine. Add in the rest of the flour and slowly mix together. Once you see no traces of flour, immediately stop the mixer, do not over beat. Add in the chopped chocolate and mix just until the chocolate is evenly distributed.
Wrap dough tightly in plastic wrap and refrigerate for at least 12 hours. The dough is loose so this step is extremely important otherwise the cookies will spread too much.
Preheat oven to 375F and line a cookie sheet with parchment paper. Scoop about 1 1/2 Tablespoon balls of dough and form into a ball. With remaining 2oz leftover chopped chocolate, place 1 or 2 small pieces on top of the cookie ball and very gently press in. This is optional but looks nice when the cookie is done and gives a bit extra chocolate. Bake for 14 minutes or until cookie is golden around the edges.
Remove from oven and let rest on tray for 5 minutes before transferring to a drying rack to cool completely. Cookies can be kept in an air-tight container for a week or in the freezer for up to 3 months.