Chocolate Chip Cookies with Tahini and Salt

Tahini Chocolate Chip Cookies

I am beyond blessed to be friends with such a talented young woman who just so happens to run The Original Dish. Check out the recipes on her blog and you’ll never look back.

One day when I was scrolling through the recipes when her Salted Tahini Chocolate Chunk Cookies recipe caught my eye and captured my heart all at the same time. The original recipe can be found here. Naturally I ran out of the required ingredients, so I took her recipe and tweaked it a little bit using less butter and sugar. Luckily, the recipe turned out well and the cookies were still enjoyable despite a change in ingredients. My boyfriend and I cannot stop eating these!

Chocolate Chip Cookies made with Tahini and Salt

Tahini Chocolate Chip Cookies
Prep Time
35 mins
Cook Time
18 mins
Total Time
53 mins
 

These cookies are the perfect balance of not only sweet and salty, but also chewy! 

Course: Dessert
Cuisine: American
Servings: 20
Calories: 1 kcal
Ingredients
  • 2 cups all-purpose flour + more if needed at the end
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 2 tsp salt
  • 6 Tbsp butter unsalted
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1/4 cup + 2 Tbsp apple sauce unsweetened
  • 1 Tbsp raw honey
  • 2 eggs
  • 1 Tbsp unsweetened almond milk or milk of your choice
  • ½ cup tahini
  • 2 tsp vanilla extract
  • 8-10 oz dark chocolate baking morsels
  • Kosher/Sea Salt to garnish
Instructions
  1. Preheat the oven to 375 degrees.
  2. In a medium size bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Using a fork, mix together the semi melted butter, sugars, and apple sauce. Original recipe calls for the use of a hand mixer (mine wasn't delivered yet).
  4. Add the eggs one at a time to the sugar mixture above and mix until combined.

  5. Add in the Tahini and vanilla extra. Mix gently until combined.
  6. Slowly pour and mix in the dry ingredient mixture. Once fully incorporated, pour in the chocolate chip morsels.
  7. Roll the dough into a ball shape about 1-1.5 inch thick. Place the cookie dough balls on a baking sheet with parchment paper and place in the refrigerator for 30 minutes.
  8. Remove from fridge and bake the cookies for about 15-18 minutes or until golden brown. Be careful not to overcook the dough as the middle should be soft and moist.
  9. Remove form oven and sprinkle with sea salt/kosher salt.
  10. Enjoy these while they're warm!
Recipe Notes

Recipe idea from The Original Dish. Original recipe can be found here. 

 

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