Adding tahini gives these cookies an irresistible nutty flavour that will have you swearing you’ll never bake another PB cookie again. My personal preference is to make these with blond chocolate because I love the way that it complements the roasty, nutty notes of the tahini, but they’re equally good made with dark chocolate or milk chocolate. There are no wrong choices when it comes to chocolate, my friends!
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup tahini paste, well stirred
- 1 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ¾ tsp baking soda
- 1 tsp salt
- 1 cup roughly chopped blond chocolate
- In a large mixing bowl, beat the butter and brown sugar until fluffy. Add the tahini, egg and vanilla, and stir until smooth and eggs are completely incorporated.
- In a second bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients and chopped chocolate to the wet ingredients, and stir just until the dough comes together. Do not overmix. Cover the dough and refrigerate for one hour.
- Meanwhile, preheat the oven to 350F. Line two baking sheets with parchment paper or silicone baking mats.
- Using a small cookie scoop or a tablespoon measure, scoop out and shape into golfball-sized balls. Arrange on prepared baking sheets, spacing around 3” apart (please resist the urge to put them closer together - these cookies spread A LOT!).
- Bake in preheated oven, one cookie sheet at a time, for 15-18 minutes or until the tops are set and edges are golden-brown. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool off completely.
Storage: These cookies will keep for two or three days at room temperature, but are definitely better the same day they're baked. The unbaked dough can be refrigerated for up to one week, and frozen for up to two months.
- Category: Cookies
- Method: Baked
- Cuisine: Canadian