If you’re a fan of homemade cookies, you might be looking for ways to take your classic chocolate chip cookie recipe to the next level. One way to do that is by incorporating tahini and Maldon sea salt into the mix.
These cookies look like an unsuspecting classic chocolate chip but once folks take a bite into it they are floored!
Tahini, a paste made from ground sesame seeds, is a staple ingredient in Middle Eastern and Mediterranean cuisine. It has a nutty flavor that adds depth to the cookie dough and complements the sweetness of the chocolate chips.
Maldon sea salt, on the other hand, is a flaky sea salt from the town of Maldon in Essex, England. Its texture creates a beautiful crunch and a burst of salty flavor that pairs well with the sweetness of the cookies. Maldon sea salt has become a popular ingredient here, and for good reason—it adds a touch of sophistication to any dish.
These tahini chocolate chip cookies with Maldon sea salt are the perfect example of how to step up your cookie game. The tahini gives the cookies a slightly nutty flavor that balances perfectly with the sweetness of the chocolate chips. And the Maldon sea salt adds a beautiful crunch and a pop of saltiness that takes the cookies to the next level.
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup tahini, well-stirred
- 1 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 3/4 cups chocolate chips or chunks, bittersweet or semisweet
- Flaky salt, like fleur de sel or Maldon, for sprinkling on top
Begin by preheating your oven to 325°F and lining a baking sheet with parchment paper. Then, in a large mixing bowl, cream together 1/2 cup of unsalted butter at room temperature, 1/2 cup of well-stirred tahini, and 1 cup of granulated sugar until the mixture is light and fluffy. Add in 1 large egg, 1 egg yolk, and 1 teaspoon of vanilla extract, mixing well to fully incorporate the wet ingredients.
In a separate bowl, whisk together 1 cup plus 2 tablespoons of all-purpose flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1 teaspoon kosher salt. Slowly add the dry ingredients to the wet ingredients, mixing thoroughly after each addition. Fold in 1 and 3/4 cups of chocolate chips or chunks (bittersweet or semisweet) until evenly distributed throughout the dough.
Use a cookie scoop or spoon to scoop the dough and drop it onto the prepared baking sheet. Sprinkle flaky salt, like fleur de sel or Maldon, on top of each cookie. Bake for 12-15 minutes, or until the edges of the cookies are golden brown. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Enjoy!
Cheese & Weim 
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