Salted Tahini Chocolate Chip Cookies (Recipe)

Salted Tahini Chocolate Chip Cookies (Recipe)

Salted Tahini Chocolate Chip Cookie recipe

On Monhehan Island there is a great place called ‘Nite ‘Nite Fatty’s which is open only from 6pm – 8pm for after dinner dessert. It is owned by an effusive woman named Melanie (see below), and to get there you follow the twinkle lights into the back door of her kitchen.  We came last year and have been dreaming of her cookies since then.

This year I inhaled three of these right out of the oven and she was gracious enough to give me the recipe, so we all can be that happy any time. Turns out, the recipe is right out of the New York Times, so here it is verbatim. And the letting cool part? I’m sure we didn’t wait 20 minutes!

Salted Tahini Chocolate Chip Cookies Recipe

4 ounces unsalted butter at room temperature
½ cup tahini, well stirred
1cup granulated sugar
1 large egg
1 egg yolk
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon kosher salt
1¾ cups chocolate chips or chunks, bittersweet or semisweet
Flaky salt, like Maldon

In the bowl of an electric mixer fitted with the paddle attachment, cream butter, tahini and sugar at medium speed until light and fluffy, about 5 minutes. Add egg, egg yolk and vanilla and continue mixing at medium speed for another 5 minutes.

Sift flour, baking soda, baking powder and kosher salt into a large bowl and mix with a fork. Add flour mixture to butter mixture at low speed until just combined. Use a rubber spatula to fold in chocolate chips. Dough will be soft, not stiff. Refrigerate at least 12 hours; this ensures tender cookies.

When ready to bake, heat oven to 325 degrees and line a baking sheet with parchment paper or nonstick baking mat. Use a large ice cream scoop or spoon to form dough into 12 to 18 balls.

Place the cookies on the baking sheet at least 3 inches apart to allow them to spread. Bake 13 to 16 minutes until just golden brown around the edges but still pale in the middle to make thick, soft cookies. As cookies come out of the oven, sprinkle sparsely with salt. Let cool at least 20 minutes on a rack.


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1 Comment

  1. Emily Kendrick 8 months ago

    Yummy!! What fun to add tahini!

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