As soon as I made the first batch of these tahini salted chocolate chip cookies they were gone. I was hungry, I wanted a cookie, I went to the biscuit tin, it was empty. Nothing but a tell-tale trail of crumbs. These tahini salted chocolate chip cookies are insanely good, insanely moreish, insanely addictive. These chocolate chip cookies are soft, buttery, chewy and rammed full of chocolate. Tahini salted chocolate chips cookies don’t just want to be made, they demand to be made.
I am David Lebovitz devotee
I have to thank David Lebovitz for this recipe.
David isn’t hugely well known in the UK, but he’s a big deal in the US and in France where he now lives. As a David Lebovitz devotee, I slavishly follow his blog, salivating over his recipes, which I make and they work.
I first discovered David Lebovitz when we first brought our kids to Paris. I was scouring the internet for things to do with children in Paris. My googling led me to David’s brilliant blog post on activities for kids in Paris. I lurked around gobbling up his foodie blog posts. I was and I still am hooked.
If you are in search of a good French cookbook, with easy to make recipes, I can I can highly recommend My Paris Kitchen.
Tahini salted chocolate chip cookies
I have adapted this David Lebovitz’s recipe, and he in turn has adapted his recipe from the original which can be found in Modern Israeli Cooking by Danielle Oron.
Whether you use my recipe, David’s or Danielle’s I can guarantee you will love these cookies, and they won’t last more than a day.
So sneak yourself a secret stache and hide them well!Tahini salted chocolate chips cookies don't just want to be made, they demand to be made. Click To Tweet Print
- 120 g unsalted butter
- 200 g soft brown sugar
- 100 ml tahini
- 1 egg (large)
- 1 egg yolk (large)
- 1 tsp vanilla extract
- 150 g plain flour
- 1 tsp baking powder
- 1 tsp sea salt (flaked)
- 100 g dark chocolate (broken into pieces)
- 200 g milk chocolate (broken into pieces)
- Cream the butter, soft brown sugar and tahini in a large mixing bowl. I only have a handheld food mixer, and this was sufficient.
- Add the egg and egg yolk and vanilla extract to the biscuit mix. Continue creaming the mixture until all the egg has been fully incorporated.
- In another bowl, measure out the flour before adding the baking powder and sea salt. Pour all the dry ingredients into the cookie dough mixture and mix.
You will end up with a thick, butterscotch coloured cookie dough.
- Break the chocolate into small pieces and fold into the cookie dough.
- Cover the bowl with clingfilm and place in the fridge overnight.
- The next day. Pre-heat the oven to 160 degrees.
- Cover two baking trays with baking parchment.
- Make the cookies by shaping the cookie dough into 3cm balls.
Place each biscuit dough ball on the parchment covered baking tray at least 5cms apart. (These cookies will spread).
- Place one baking tray at a time on the middle shelf of the oven.
Bake for between 10 minutes for smaller cookies, to 15 minutes for larger cookies.
- Take out of the oven when the cookies are lightly toasted, turning a beautiful golden brown at the edges.
Leave the cookies to cool and harden before transferring to your biscuit tin.
- These cookies will last for up to three days in an airtight container.
But I have a feeling they won’t last that long!
- This recipe made around 20 cookies.
- I’ve used soft brown sugar rather than a combination of soft brown sugar, and granulated sugar
- My kids aren’t overly keen on dark chocolate, which is why I have used a combination of milk and dark chocolate
- If the cookie dough mix has hardened after the overnight refrigeration, leave the bowl with the cookie dough mix to stand at room temperature. The cookie dough will start to soften and will be easier to shape into cookie dough balls.
- After you take the baking tray with the baked cookies out of the oven, they will very soft and liable to break. Leave the cookies to cool. They will harden and you will be able to transfer them to a cookie tin.
- Or, just eat them.
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