Salted Tahini & Vanilla Chocolate Chip Cookies
Made with sesame paste & rolled in sesame seed sugar, these salted tahini cookies pack a serious sesame kick! Paired with two types of chocolate & finished with sea salt for maximum flavour.
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These are my favourite chocolate chip cookies! Rich & nutty, these have super gooey centres & crispy edges. Don’t overlook tahini, it works surprisingly well in cookies…
Salted Tahini
Made from sesame seeds, we using this paste to replace some of the butter. This adds a fair amount of moisture to the cookie dough so we need to use a touch more flour than usual.
The Chocolate
For a bit of variety, we’re using two types of chocolate. A milk one & a dark one. If you’d prefer to use just one type of chocolate, feel free! Whatever chocolate you go for, make sure to use bars instead of chocolate chips. Using roughly chopped chocolate is the secret to getting molten pools of chocolate in your baked cookies!
Sesame Seed Sugar
For an extra sesame kick, we are rolling the cookie dough in a sesame seeds & granulated sugar before baking them. This not only adds flavour but makes the cookie extra crispy!
Salt On Cookies?
A classic combo, a small amount of Maldon sea salt sprinkled onto the top of each cookies really brings out the flavour of the chocolate.
Pan Banging
If you’ve ever searched for a cookie recipe on Google, chances are you’ve come across the pan banging technique by Sarah Kieffer from The Vanilla Bean Blog. This technique involves banging the tray of cookies onto your oven rack towards the end of the cooking process. This causes the cookies to deflate, spreading the chocolate out & giving the cookies crinkly edges.
Refrigerating
This recipe calls for an overnight chill in the fridge. The reason behind this is so that the cookies don’t spread out too much. If your short on time, an hour or two will do the trick but don’t skip the chilling step!
The Cookie Scoot
A technique used to shape cookies into a perfect circle as soon as they come out of the oven. To do this, take a large circular cutter & use it to move (or scoot) the cookies into a circle. This is the secret to making a batch of uniform cookies.
Equipment Used
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More Recipes
- Brown Butter & Rye Chocolate Chip Cookies
- Chocolate Brownies
- Miso Banana Bread Chocolate Chip Cookies
- Small Batch Lemon Drizzle
Salted Tahini Chocolate Chip Cookies
Equipment
- Stand Mixer
- Small Saucepan
- Cookie Scoop
- 3 Large Baking Tray
- 9cm Circular Cutter
Ingredients
Cookie Dough
- 125 g Unsalted Butter
- 75 g Tahini
- 150 g Dark Brown Sugar
- 125 g Caster Sugar
- 1 tsp Vanilla Paste
- 1 Egg & 2 Yolks – lightly beaten
- 325 g Plain Flour
- 3/4 tsp Baking Powder
- 3/4 tsp Bicarbonate Of Soda
- 1/2 tsp Table Salt
- 150 g Dark Chocolate 72% is best!
- 100 g Milk Chocolate
- Maldon Salt – To Finish
Sesame Seed Sugar
- 2 tbsp Granulated Sugar
- 2 tsp Sesame Seeds
Instructions
- First, cut the butter into small pieces & leave to soften at room temperature for 30 minutes – 1 hour.
- Next, place the butter, tahini, both the sugars & the vanilla into the bowl of a stand mixer. With the paddle attachment, mix the butter & sugar on a medium speed until fully combined, no more than 2 minutes. It’s important not to incorporate too much air at this stage as it will affect the texture of the baked cookie.
- With the mixer still running, add in the egg & yolks & mix to combine.
- Add in the flour, baking powder, bicarbonate of soda & salt and mix on a low speed until just combined.
- Roughly chop 100g of the dark chocolate & all of the milk chocolate then use a spatula to stir through the cookie dough. Cut the remaining dark chocolate into 15 even chunks then set aside.
- Combine the granulated sugar & sesame seeds in a bowl. Set aside.
- Using a cookie scoop, portion the dough into 70g pieces. You should get 15.With your hands, roll a portion of cookie dough into a ball then press a dark chocolate chunk into the top.Repeat with the remaining dough.
- Next, roll each ball of cookie dough in the sesame seed sugar, making sure that they are completely coated then place into a container & refrigerate overnight
- The next day, preheat an oven to 180°c/160°c fan.Place 3-4 balls of cookie dough onto a lined baking tray, making sure that there’s plenty of room between them.
- Bake the cookies for 9 minutes then open your oven door, lift up the baking tray inside the oven by a few inches then let it drop down against the oven rack. Use enough force so that the cookie starts to deflate. (This is the “Pan Banging” method.)Bake for a further 2 minutes then repeat the pan banging process.Bake for another 2 minutes (bringing the total bake time to 13 minutes) then remove from the oven.
- Using a large, round cookie cutter, scoot each cookie into a perfect round shape (this step is optional but makes the cookies more uniform).Sprinkle each cookie lightly with Maldon salt, leave to cool slightly then transfer to a wire rack to cool completely.Repeat the cooking process with the remaining cookies, baking 3-4 cookies at a time.
