These cookies are a flavor revelation. The tahini lends a toasty depth, balancing beautifully with dark chocolate chunks. I've refined this recipe for just the right chew—crispy edges, soft centers, rich flavor.
Ingredients
½ cup unsalted butter, softened
½ cup tahini
½ cup brown sugar
¼ cup granulated sugar
1 large egg
1 tsp vanilla extract
1 cup all‑purpose flour
½ tsp baking soda
¼ tsp salt
1 cup dark chocolate chunks
Instructions
Cream Butter & Sugars: Beat butter, tahini, and sugars until creamy. Add egg and vanilla.
Dry Ingredients: In another bowl, whisk flour, baking soda, and salt. Add to wet and mix until combined.
Fold & Chill: Fold in chocolate. Chill dough 30–60 minutes.
Bake: Preheat oven to 350°F. Scoop dough onto baking sheet. Bake 10–12 minutes until golden on edges but soft in center. Cool on tray.
They keep well for 3 days—but good luck making them last that long.
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