Baked Tahini Chocolate Chip Cookies with Sea Salt

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Soft and chewy cookies enriched with nutty tahini and studded with dark chocolate chips, finished with a sprinkle of flaky sea salt for a balanced sweet and savory bite. This recipe, ready in about 27 minutes, layers all-purpose flour, baking soda, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 110 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 24 Dessert cuisine 110 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Step 2: In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt.
  3. Step 3: In a large bowl, beat 6 tbsp softened unsalted butter, 1/4 cup tahini, 1/2 cup granulated sugar, and 1/4 cup packed light brown sugar with an electric mixer on medium speed until creamy, about 2 minutes.
  4. Step 4: Add 1 large egg and 1 tsp vanilla extract to the butter mixture, beating until combined.
  5. Step 5: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined, then fold in 3/4 cup dark chocolate chips.
  6. Step 6: Scoop tablespoon-sized dough balls onto the prepared baking sheet about 2 inches apart, then sprinkle each with a pinch of 1/2 tsp flaky sea salt.
  7. Step 7: Bake for 10-12 minutes until edges are golden and centers are set but soft. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

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