Description
These 6-ingredient cookies offer a perfect balance of savory and sweet, featuring creamy tahini, rich dark chocolate, and flaky sea salt. They are quick to make, require no chilling, and result in a chewy, gourmet-style treat.
Ingredients
Scale
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) packed brown sugar
- 1/2 cup (120g) smooth tahini, well-stirred
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (190g) all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup (170g) dark chocolate chips
- Flaky sea salt (e.g., Maldon) for topping
Instructions
- Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).
- Add the egg, vanilla extract, and tahini to the butter mixture. Beat on medium speed until fully combined.
- In a separate small bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in the dark chocolate chips using a spatula.
- Scoop dough into 2-inch balls and place on prepared baking sheets, spacing them 2 inches apart. (Optional: Chill dough for 30 minutes for better shape retention).
- Bake for 10-12 minutes, or until edges are golden brown but centers still look slightly soft. Rotate pans halfway through.
- Immediately after removing from the oven, sprinkle each cookie with a pinch of flaky sea salt.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Ensure butter and egg are at room temperature for best mixing. Do not overbake; cookies will firm up as they cool. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use vegan butter, egg substitute, and vegan chocolate chips. Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10
- Sodium: 120
- Fat: 9
- Saturated Fat: 4
- Carbohydrates: 18
- Fiber: 1
- Protein: 3
Keywords: tahini cookies, chocolate chip cookies, sea salt cookies, easy dessert, 6 ingredient recipe, gluten-free option, vegan option