We’ve taken the basic “back of the bag” chocolate chip cookie and made just a few simple tweaks that make ALL the difference!
We started by adding 1/2 cup of tahini. Tahini’s savory flavor beautifully complements the super-sweet nature of chocolate chip cookies and creates a melt-in-your-mouth texture as well.
Next, we swapped traditional chocolate chips for a chopped bar of bittersweet chocolate. Chocolate chips are manufactured to hold their shape – so once the cookies cool the chips firm up. By chopping up a baking bar you get more “melty” chunks and bits of chocolate throughout – you will never go back to chips again!
Finally, we topped each cookie with a pinch of flaky sea salt prior to baking. The flakes add a lovely “crunch” and the sweet-salty combination is one that is hard to beat!
makes about 2 dozen cookies
2 sticks (16 tablespoons) unsalted butter, at room temperature
Preheat the oven to 350 degrees; line 3 baking sheets with parchment paper.
Beat butter and both sugars till light and fluffy. Scrape down the sides, add the tahini and vanilla and beat again. Add the flour and salt and beat until combined. Add the chopped chocolate and beat until just incorporated.
Drop the dough in 2-tablespoon sized mounds onto your baking sheets, leaving at least 1” between each cookie (if the dough is too soft to scoop you can pop the bowl in the fridge for about 30 minutes). Top each cookie with a pinch of flaky sea salt.
Working with one sheet at a time, bake for 10 – 12 minutes, or till golden brown around the edges (if your kitchen is very warm you can keep the trays of unbaked cookies in the fridge or freezer till ready to bake). Transfer to a wire rack to cool. Repeat with remaining cookies.