Soft, chewy and thick Tahini Chocolate Chip cookies, with semi-sweet chocolate chips and a nutty tahini flavor -and no need of an electric mixer!
These cookies are easy to make, with melted butter and soft tahini that allows for a hand mixing instead of an electric mixer.
They’re thick and chewy, soft and nutty, with semi sweet chocolate chips or chunks and extremely delicious!
Ingredients you’ll need
All-purpose flour
Baking soda
Cornstarch
Brown sugar
Granulated sugar
Tahini (I used a more liquid, squeezable tahini)
Unsalted butter, melted and cooled
Coarse salt
Egg and egg yolk, room temperature
Vanilla extract
Semi-sweet chocolate chips
Tips and Tricks
Eggs at room temperature
Leave eggs outside of fridge for 30 min prior to using
If pressed on time, allow eggs to sit -completely covered- in warm (no hot) water for 10 minutes
Do not over mix your dough
Over mixing the dough can result on cakey, hard cookies, instead of chewy and soft
To avoid that, once you add your flour to your wet ingredients, fold it or mix it until JUST combined!
Perfectly shaped cookies
OPTIONAL: if cookies are irregular, use a circular cookie cutter slightly bigger than your cookies and make a circular motion to swirl the cookies around inside the cookie cutter. This needs to be done when cookies are still warm!
How to make Tahini Chocolate Chip Cookies (with how-to photos)
In a separate bowl, mix flour, baking soda and cornstarch and set aside
In a mixing bowl, mix sugars, butter, tahini and salt, until no lumps are visible. Whisk in eggs and vanilla and mix
Mix in your dry ingredients until just combined. Do not over mix! Fold in chocolate chips.
Place a plastic wrap on top, directly touching the dough and covering it completely; refrigerate for at least 1 hour and up to 3 days
Remove from fridge and let it come at room temperature for 10-15 minutes
Pre-heat oven to 350 F and line 3 baking sheets with parchment paper. Using a 1.5 Tablespoon cookie scoop, form cookies and place them on prepared parchment paper 2.5 inches apart
Bake for 10-12 minutes, remove from the oven and let cool for 3 minutes, then transfer to a wire rack to cool completely
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Soft, chewy and thick cookies, with semi-sweet chocolate chips and a nutty tahini flavor, and no need of an electric mixer!
Prep Time20mins
Cook Time11mins
Additional Time1hr
Total Time1hr31mins
Course: Cookies
Cuisine: American
Keyword: easy chocolate chip cookies, how to make chocolate chip cookies, Maria Corcuera, not your usual chocolate chip cookies, sweet fix baker, tahini chocolate chip cookies, tahini dessert, the best chocolate chip cookies
Servings: 36cookies
Calories: 185kcal
Author: Maria Corcuera
Ingredients
2Cupsall-purpose flour
3/4teaspoonsbaking soda
1Tablespooncornstarch
1Cupbrown sugartightly packed
1/4Cupgranulated sugar
1 1/4CuptahiniI used a more liquid, squeezable tahini
3/4Cupsunsalted buttermelted and cooled
1teaspooncoarse salt + more for sprinkling on top
1egg + 1 egg yolkroom temperature
2teaspoonsvanilla extract
2Cupssemi-sweet chocolate chips
Instructions
In a separate bowl, mix flour, baking soda and cornstarch and set aside
In a mixing bowl, mix sugars, butter, tahini and salt, until no lumps are visible. Whisk in eggs and vanilla and mix
Mix in your dry ingredients until just combined. Do not over mix!* Fold in chocolate chips
Place a plastic wrap on top, directly touching the dough and covering it completely; refrigerate for at least 1 hour and up to 3 days. Remove from fridge and let it come at room temperature for 10-15 minutes
Pre-heat oven to 350 F and line 3 baking sheets with parchment paper. Using a 1.5 Tablespoon cookie scoop, form cookies and place them on prepared parchment paper 2.5 inches apart
Bake for 10-12 minutes, remove from the oven* and let cool for 3 minutes, then transfer to a wire rack to cool completely
Notes
* Leave eggs outside of fridge for 30 min prior to using. If pressed on time, allow eggs to sit -completely covered- in warm (no hot) water for 10 minutes* Over mixing the dough can result on cakey, hard cookies, instead of chewy and soft* OPTIONAL: if cookies are irregular, use a circular cookie cutter slightly bigger than your cookies and make a circular motion to swirl the cookies around inside the cookie cutter. This needs to be done when cookies are still warm!
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