Description
My favorite 1 bowl tahini cookies made with pools of melty chocolate and plenty of flaky salt! Crispy edges, soft centers, and nutty undertones...this cookie's got it all. If I ever come back in another life as a cookie, it'll definitely be this one.
Ingredients
Units
Scale
- 1/2 cup tahini, well stirred
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 3/4 cup all purpose flour, spooned and leveled
- 1/2 cup old fashioned oats
- 3/4 tsp baking soda
- 3/4 tsp coarse kosher salt
- 2/3 cup semi sweet or dark chocolate chips or chunks (I use a chopped chocolate bar), plus a handful for topping
- Flaky salt, for finishing
Instructions
- Preheat oven to 350F. Grease two cookie sheets with cooking spray or line with parchment paper/a Silipat.
- In a large mixing bowl with a hand mixer or in the bowl of a stand mixer, cream together tahini, butter and sugar until light and fluffy, about 2 minutes.
- Add egg and vanilla and beat just until combined. Add the flour, oats, baking soda and salt and and beat until a smooth dough is formed. Fold in chocolate chunks by hand. If you live at elevation (like me in Denver), place bowl of dough in the freezer for 30 minutes.
- Roll dough into smooth 1-inch balls. Place evenly 2 inches apart on baking sheets (you'll have about 16 cookies). Top each cookie with a few more chocolate chunks. Bake one cookie sheet at a time for about 12 minutes.
- Remove from oven and sprinkle liberally with flaky salt. Cool on a cooling rack for at least 20 minutes and then devour!
Notes
*Freezing the dough makes puffier cookies. If you don't freeze (you can also roll out balls and freeze them overnight), they will spread more, lending a thinner/crispier cookie.
GLUTEN FREE: I have tested this recipe with this gluten free baking flour and it worked great! Also be sure to use certified gluten free oats.