Salted Tahini Chocolate Chip Cookies

Ingredients

• ½ cup Unsalted butter, softened
• ½ cup Tahini, well stirred
• ¾ cup Brown sugar, packed
• ¼ cup Granulated sugar
• 1 Eggs (large)
• 2 tsp Vanilla extract
• 1 ¼ cups All-purpose flour
• ½ cup Whole wheat flour
• ¾ tsp Baking soda
• ¾ tsp Kosher salt
• 6 oz Dark chocolate (70%), chopped into rough shards
• 2 tbsp Sesame seeds, toasted

Method

1. Beat the butter, tahini and both sugars together for a full 3 minutes until pale and fluffy. Stir the tahini in its jar first — the separated oil on top is not optional to mix back in.
2. Beat in the egg and vanilla until smooth.
3. Whisk both flours, baking soda and salt in a separate bowl, then fold them in until just combined. Stop the moment the flour disappears.
4. Fold in the chopped chocolate. Chopping a bar rather than using chips gives you shards and puddles instead of uniform dots, which is most of the difference between a homemade cookie and a store one.
5. Chill the dough at least 45 minutes, or overnight. Cold dough spreads less and browns better, and the flavour deepens noticeably by the next day.
6. Heat the oven to 350°F. Scoop rounded tablespoons onto lined sheets, well apart. Press a few sesame seeds and a pinch of flaky salt onto each top.
7. Bake 10-12 minutes, until the edges are set and the middles still look slightly underdone. They finish on the hot pan. A cookie baked until the centre looks done is a cookie that will be hard by evening.
8. Cool on the pan 5 minutes before moving them.

Notes

✨ The restaurant touch

Bang the sheet pan on the counter once at the 8-minute mark. It collapses the rising centre and gives you those concentric ripple rings bakeries charge extra for.

🧒 For the kids

Tahini tastes faintly of sesame and nothing else — most kids never identify it. Skip the flaky salt on a few if that is a sticking point.

🌿 From the garden

Nothing here grows in a garden, which is the honest answer. This is a pantry recipe and it is the one to make in February when there is nothing to harvest.

🥡 Leftovers

Keeps 5 days in a tin with a slice of bread to hold the moisture. Scooped dough balls freeze 3 months and bake from frozen with 2 extra minutes.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.