This recipe has come up many times on my instagram feed over the year, and I finally got to making them a few weeks back. I’m sorry to say I should NOT have waited so long!!!
Fresh out of the oven, these cookies were the gooey, chocolatey, nutty cookies of my dreams. The tahini was a really interesting addition to these cookies. They already had the nuttiness from the brown butter, so this gave them a little more depth of flavor and something that will make you go “HMM” in the best way!
The sprinkle of flaked sea salt on top put them over the edge.
Preheat the oven to 350°F
Brown your butter and set aside.
Whisk together the butter, sugar, and salt until a fully combined, 3-5 minutes.
Whisk in the tahini.
Whisk in the egg and vanilla extract until smooth.
Sift in the flours and baking soda.
Fold with a spatula until just combined. Do not over-mix or the cookies will become tough.
Gently fold in the chopped chocolate, and place the dough into the fridge for at least 30 minutes.
Scoop out 12 cookies (about 3 tablespoons of batter each) between two sheet pans, leaving 2 inches between cookies.
Bake for 13-15 minutes until the edges are lightly browned.
Right after you take them out of the oven, sprinkle with some flaky sea salt.
Enjoy!
Adapted from: Average Ariel
Makes: 12 large cookies
Prep: 45 minutes, Cook: 15 minutes, Total: 60 minutes
- 1/2 cup of unsalted butter, browned
- 1 cup of brown sugar, packed
- 1/4 cup of unsweetened tahini
- 1 teaspoon of salt
- 1 egg
- 2 teaspoons of vanilla extract
- 1 cup of all purpose flour
- 1/2 cup whole wheat flour
- 1/2 teaspoon of baking soda
- 8 ounces semi-sweet or dark chocolate, chopped
Preheat the oven to 350°F
Whisk together the butter, sugar, and salt until a fully combined, 3-5 minutes.
Whisk in the tahini.
Whisk in the egg and vanilla extract until smooth.
Sift in the flours and baking soda. Fold with a spatula until just combined. Do not over-mix or the cookies will become tough.
Gently fold in the chopped chocolate, and place the dough into the fridge for at least 30 minutes.
Scoop out 12 cookies (about 3 tablespoons of batter each) between two sheet pans, leaving 2 inches between cookies.
Bake for 13-15 minutes until the edges are lightly browned.
Right after you take them out of the oven, sprinkle with some coarse sea salt.
Crunchy Salty Sweet 
Looks decadent—just add a glass of milk! 🙂
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This recipe makes a fantastic cookie! Crunchy on the outside, fluffy on the inside, not too sweet, and the tahini adds the nicest chew!
I also subbed half the chocolate for chopped walnuts. So good. Like restaurant-with-a dedicated-pastry-chef quality.
Tested on sweet fiends, sweet nay-sayers and approved! The only thing that went wrong was the spread. They didn’t, lol. I had to flatten them 3/4 of the way in. No trouble!
Will definitely be adding these to my little baking book.
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Thanks for sharing Emme! I’m so glad they worked well for you 😊 mine don’t spread too much either… but for this cookie i don’t mind it a bit taller! It makes for the perfect gooey center.
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