Chocolate chunk tahini cookies

By Mary Berg

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These cookies are one of the rare variations that are just as good as the original! Made with nutty and salty tahini, brown sugar, sesame seeds and topped with sea salt, these cookies are rich, savoury and sweet.

YIELDS

1H 50 Mins

Ingredients

1/2 cup (112g) unsalted butter, room temperature
1/3 cup (80g) tahinii
1/2 cup (100g) packed dark brown sugar
1/2 cup (100g) granulated sugar
1 egg
1 teaspoon vanilla extract
1 cup + 1 tablespoon (140g) flour
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 cups (225g) chocolate chunks
Sesame seeds, optional
Flaky sea salt, optional

Directions

Using a hand mixer or a stand mixer fitted with a paddle attachment, beat together the butter, tahini and sugars in a large bowl until light and fluffy, about two to three minutes, scraping down the bowl once or twice.
Beat in the egg and vanilla and set aside.
Stir together the flour, baking soda, salt and chocolate chunks in a medium bowl. Add to the wet ingredients and mix just to combine.
Cover the cookie dough with plastic and place it in the fridge for one hour or up to overnight.
Preheat your oven to 325°F (160°C) and line two baking sheets with parchment paper.
For small cookies, scoop 24 walnut-sized balls of dough out onto the prepared baking sheets, leaving five to eight centimetres (two to three inches) between each. For larger cookies, scoop twelve quarter-cup-sized balls of dough, leaving about 10 centimetres (four inches) between each.
Sprinkle the top with a small pinch of sesame seeds and flaky sea salt, if using.
Bake small cookies for 12 to 14 minutes and large cookies for 18 to 20 minutes or until lightly golden on the edges and puffy in the middle.
Remove the tray from the oven and tap on the counter or stovetop to collapse the cookies.
Allow the cookies to cool slightly before transferring them to a rack to cool to room temperature. The cookies will keep at room temperature in a sealed container for up to 4 days. Serve and enjoy!