If I ever run out of new ways to reinvent the chocolate chip cookie I’ll probably have to stop blogging all together. Like “Let’s pack it up guys my work’s done here.”

But seriously, these are gonna be a popular addition to my chocolate chip cookie recipe collection. If you haven’t noticed I’ve created a few. Lol.🍪🍪🍪🍪

This is one if f those times where I had a random idea that I just needed to make as soon as possible. You know, like those great ideas you get in the middle of the night or in the shower. Well, this was one of those. Besides, sea salt and tahini just sound so good in the same title with chocolate. At least I think so anyway.

So regardless of names, you simply need to try these cookies. I personally am always in the mood to bake. It’s my happy place and it’s always a great way to relieve stress or just share something delicious with friends and family. I’m excited to know what you think about these cookies so be sure to let me know!

Sea Salt & Tahini Chewy Chocolate Chip Cookies

Take a traditional chocolate chip cookie and give it a little something new. These cookies have the most pleasant balance of sweet, nutty, and of course salty!

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 28 - 30 cookies

Ingredients

1/4 cup tahini (sesame seed paste)
1/4 cup coconut cream *see note
2 tablespoons plain non-dairy yogurt
3/4 cup organic granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1 1/4 cups dairy free semi-sweet chocolate chips or chopped chocolate
2 tablespoons course sea salt

Instructions

Pre-heat oven to 350 degrees F (180 C). Cream tahini, coconut cream, yogurt, and sugar together in bowl of stand mixer (or with hand mixer). Scrape sides of bowl and add vanilla, soda, and salt. Add flour one cup at a time and beat after each addition but just until combined. You really want to try to mix/handle this dough as little as possible for the best results on your final cookies. (If you are using a hand mixer you may have to hand stir the last cup of flour into the dough.) Stir in chocolate and line a cookie sheet with parchment.

Roll into golf-sized balls and place about 2 inches apart on baking sheet. Press the cookies down into discs and sprinkle lightly with desired amount of sea salt (Tip: if you don't want to use course salt you can try just giving them a light sprinkle of table salt.)

Bake for 8 - 9 minutes until edges just start to turn golden brown. (The trick for making these the best is to keep them light and soft so that the retain the super chewy texture.) Remove from oven and cool for about 5 minutes before moving to cooling rack.

Recipe Notes

If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.

Also, a huge shoutout to @rigaronib for designing my logo!

If you're looking for more recipes check out some of my other recent posts!

1. Fruity Summer Splash Smoothie
2. Sprinkled White & Dark Chocolate Chip Cookies
3. Crunchy Sweet Crumble Muffins
4. Colorful Veggie & Hummus Appetizer Board
5. Grill Time! Sweet Spicy Tofu Skewers