If you ask any seasoned baker, he or she will confirm that they have one, revered, go-to chocolate chip cookie recipe. This, my friends, is mine.
This baker prefers a bit of saltiness alongside her sweet. And in addition, fancies minimal cleanup time. Enter: Salted Dark Chocolate Tahini Cookies. The dark chocolate brings the #allthesweetness to the show, the sea salt delivers that savory bite, and the tahini carries a slight nuttiness that lingers on your lips for hours afterwards (we’re all nuts here, so it’s cool).
Plus. ONLY 1 BOWL REQUIRED. Yep, ya heard me. One bowl to clean, and that’s it.
These are the chocolate chip cookies I make on the regular. Burrito Lover asks for them every few weeks…who am I to deny him such otherworldly pleasures?
Did I mention they’re gluten-free? YAS. Sans gluten, I say!
Tahini is an incredibly nutritious addition to your cooks’. It’s made from pureed sesame seeds which are loaded with healthy monounsaturated fats and minerals like copper, manganese, and zinc. In addition, their phytosterols may help lower cholesterol, which enhances immunity and lowers the risk of certain cancers. Take that, Tollhouse.
Make these cookies any ole weeknight, because unwrapping a dense log of pre-made dough and claiming it’s homemade is like calling an electrician to set up the new circuit breaker box and then claiming that you installed the ceiling fan.
Cheers to a kitchen that smells like cookies.
Salted Dark Chocolate Tahini Cookies
Makes: 23-25 cookies
- 4 tablespoons unsalted butter
- 1 1/2 cups brown sugar, packed
- 1 1/4 teaspoon vanilla
- 2 eggs
- 1/2 teaspoon sea salt + more for sprinkling
- 1 1/4 teaspoon baking soda
- 1 cup tahini (made with just 100% sesame seeds)
- 3 cups old-fashioned rolled oats
- 1 cup semi-sweet dark chocolate
- black and white sesame seeds, for garnish (optional)
- First things first! Preheat the oven to 350 and line two baking sheets with parchment paper. Once the parchment paper is put down, grease the tops generously with butter, coconut oil, or cooking spray. Don’t skip this step or the bottoms of your cookies might burn. No body likes burnt butts, not even me.
- In a stand mixer or large mixing bowl, cream together the butter and sugar until smooth and pasty.
- Add in vanilla, eggs, 1/2 teaspoon of the sea salt, and baking soda. Mix until smooth.
- Pour in tahini and mix well. Then add in the oats and chocolate chips and stir until a dough forms.
- Scoop out the dough and roll into 23-ish small balls. I find it super helpful to rinse my hands with hot water frequently throughout the process so that the dough doesn’t stick to my hands. Place them balls, evenly spaced out, on the baking sheets and bake for about 10 minutes. Check after 8 to make sure they’re not burning! Remove, sprinkle generously with sea salt, and let cool for 10 minutes (if you can stand it) then eat and