I know you have all heard this before in some form or another but this time I’m not kidding. There are many kinds of chocolate chip cookies that are outstanding and I even have a recipe on this site that I’ve already ranted and raved about. But this one, no joke, is THE best. My friend Erica came over the other day and said she would bring cookie dough over to bake for dessert. Who am I to argue? She never said what was in the chocolate chip cookies just that it was a new recipe. Well guess what? These cookies were amazing and I couldn’t figure out what made them so delicious, and nutty and buttery and yummy all at the same time. Was it the extraordinary amount of chocolate chips in the recipe? The butter? The sea salt? You practically don’t need anything else…but she did put something else in and it was shocking and amazing to discover that it was Tahini. That’s right. Sesame butter. That amazing ingredient that makes hummus so damn delicious.
I just say throw away all other chocolate chip cookie recipes and just use this one. It’s THAT fantastic. Thank you Smish for sharing this little gem.
Thanks New York Times for sharing this fantastic recipe. You can find the original link and recipe here.
- 4 ounces/113 grams unsalted butter at room temperature
- ½ cup/120 milliliters tahini, well stirred
- 1 cup/200 grams granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons/150 grams all-purpose flour, or matzo cake meal (See tip)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 1 ¾ cups/230 grams chocolate chips or chunks, bittersweet or semisweet
- Flaky salt, like fleur de sel or 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.