Double Chocolate Chunk Tahini Cookies
Rated 4.0 stars by 30 users
Servings
36 cookies
Cook Time
25 minutes
Ingredients
1 stick (½ cup) butter, softened
½ cup + 3 Tbsp granulated sugar
¾ cup brown sugar
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½ cup Soom Chocolate Tahini
1½ tsp vanilla
2 eggs, room temperature
2 cups all-purpose flour
1 tsp baking soda
1 tsp fine sea salt
2 cups semi-sweet chocolate chunks
Directions
Preheat the oven to 325F and coat a baking sheet with nonstick spray.
In a large bowl, mix softened butter, granulated sugar, brown sugar and Soom Chocolate Tahini, and mix until well incorporated.
Add in vanilla and the eggs one at a time, stirring until mixture is creamy.
In a separate medium bowl, mix together flour, baking soda, and sea salt until combined.
Add the dry ingredients to the wet mixture and combine just until there is no more visible flour in the dough or on the bottom of the bowl. Fold in semi-sweet chocolate chunks into the batter.
Using a small cookie scooper, scoop dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten dough slightly. Bake cookies for 13-16 minutes. While cookies cool on baking sheet for 2-3 minutes, sprinkle with a pinch of coarse sea salt before transferring to a wire rack to finish cooling.
Recipe Note
Dietary preferences: Nut-Free, Family-Friendly, Kosher
Seasonalities: Winter, Spring, Summer, Fall
Lauren Massey
May 30, 2023
These cookies are amazing! I usually use the Dark Chocolate Sea Salt tahini (with no additional salt), and they are so good! If I use the Chocolate Tahini, I will sprinkle the tops with Icelandic Licorice Salt – so divine!