Salted Tahini Chocolate Cookies
- Prep time 30 mins
- Cook time 35 mins
- Ready in 1 hour 5 mins
- Yield 3 dozen
An elevated chocolate chip cookie, the sesame paste (tahini) gives these treats a tender, chewy texture and a slight halvah-like flavour.
- Preheat oven to 350 F / 175 C. Lightly butter three cookie sheets.
- In a medium bowl, whisk together the flour, salt, and baking soda.
- In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy. Add honey, egg, tahini and vanilla, and blend again until light and fluffy. Stop to scrape down the sides of the bowl, as necessary.
- With the mixer on low speed, add the flour mixture and chopped chocolate. Mix until everything is combined and forms a dough.
- Use a 1-ounce scoop (30 ml / 2 Tb) to scoop round balls onto the prepared cookie sheets, spacing the dough balls at least 5 cm (2 inches) apart. Press the dough balls lightly with your fingers to flatten them a bit. Sprinkle each top with a tiny bit of flaky sea salt.
- Place cookies, one sheet at a time, in the preheated oven, and bake for about 8 to 11 minutes, until light golden around the edges and just cooked through the middle; do not overbake. Let cookies set on cookie sheet for two to three minute before using a spatula to transfer to a cooling rack.
- Once completely cool, store cookies in an airtight container for up to 6 days.
TOASTED SESAME COOKIES (PEANUT BUTTER COOKIE KNOCK OFF)
For a more intense sesame taste, add 5 ml (1 tsp) toasted sesame oil to the batter, and sprinkle the tops with toasted sesame seeds. With the sesame flavour intensified, these taste almost exactly like peanut butter cookies. (I prefer the more mellow and tahini-forward flavour of the cookies as written, without the sesame oil, but some of my testers went wild for the peanut-like roasted sesame taste.)