Sweet & Salty Chocolate Chip Cookies

Oh my goodness, these cookies are so good! Be warned you need to chill the dough for 12 hours before you bake these. I ended up chilling the dough for two days since I didn’t have time to bake them and they turned out fantastic. This recipe is from the NY Times cooking section.


Sweet & Salty Chocolate Chip Cookies

  • 1 cup sugar
  • 1 cup & 2 tbsp flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp sea salt
  • 1 egg
  • 1 egg yolk
  • 1 tsp vanilla
  • 1/4 lb butter
  • 1/2 cup sesame tahini
  • 1 -3/4 cup chocolate chips
  • sanding sugar & sea salt mixture for sprinkles on the top

Mix butter, sesame tahini, eggs, sugar and vanilla for five minutes until creamy. Sift dry ingredients together and add slowly to the creamed mixture. Stir in the chocolate chips. Chill the dough for 12 hours.

Preheat oven to 325 degrees. Form large balls with the dough and place on a baking sheet bake. I baked 8 on a sheet. Bake at 325 for 15 – 20 minutes until golden around the edges. When the cookies come out of the oven sprinkle them with a mixture of sanding sugar and sea salt. Yielded 24 cookies.




  1. janowrite says:

    These sound insanely good! Will be on my short list of recipes to actually try! (One of my faves is my own recipe for chocolate chip cappuccino cookies – I think regular choc. chip cookies can be too sweet – with the salt or as in my recipe, the coffee, it offers the sugar a flavor counterpoint). Thanks for sharing this one!!

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: