The rich, nutty flavor of tahini compliments and does not overpower these chocolate chunk oatmeal cookies. Plan ahead! These require a long chill time.
- 1 cup light brown sugar
- 1/3 cup tahini
- 1/2 cup salted butter, room temperature
- 1 egg plus 1 egg yolk
- 1 teaspoon vanilla extract
- 3/4 cup flour plus 2 tablespoons
- 1/3 cup old fashion oats plus 2 tablespoons
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup dark chocolate chunks
- extra flakey sea salt, for topping
In the bowl of a stand mixer fitted with the paddle attachment, cream together brown sugar, tahini and butter until fluffy (3-5 minutes on medium speed). Stop mixer to scrape down sides as needed. With mixer running on medium speed, add egg and egg yolk one at a time then vanilla.
In a separate bowl, whisk together flour, oats, baking soda, baking powder and salt. Slowly add dry ingredients into wet with the mixer running on low. Mix until just combined. Use a spatula to gently fold in chocolate chunks. Cover with plastic and chill for 12-18 hours*. Your dough will be soft enough to scoop after chilling, scouts honor.
Once dough is chilled, preheat oven to 325°, and scoop dough using a large cookie scoop (this is the one I like lately). Slightly flatten cookies and bring a few chocolate chunks to the top of the dough. Sprinkle a pinch of extra flakey sea salt on each cookie. Arrange on a parchment or silicon baking mat lined cookie sheet – leaving ample room between for spreading. Bake at 325° for 14-16 minutes, or until edges are just golden brown.
Let cool on pan for 5 minutes before transferring to a rack to cool completely….or eat them warm straight off the pan.
* Yes, this dough requires a lengthly chill to ensure extra tender texture and rich flavor. I like to make my dough the night before, let it rest overnight and bake them the next day.
Keywords: tahini cookies, tahini chocolate chunk cookies, chocolate chunk oatmeal cookies