Almond Butter Tahini Chocolate Chip Cookie bitten into, and placed on a black marble tabletop

Almond Butter Tahini Chocolate Chip Cookies

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What would happen if chocolate chip cookies grew up? Maybe got a job at a cool bookstore somewhere? Honestly, it would be a little weird. Chocolate chip cookies are food, not people. And these Almond Butter Tahini Chocolate Chip Cookies are the absolute best version of the classic cookie you’ll ever taste. They’re just as sweet and indulgent as your Grandma’s recipe, but with a little something extra that will have everyone asking for your secret ingredient.

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

12

Icon of cutting board with knife on top in maroon red

PREP TIME:

8 hours 20 minutes

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COOK TIME:

15 minutes

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TOTAL TIME:

8 hours 35 minutes

INGREDIENTS

⅓ cup JUSTIN’S® Classic Almond Butter (or JUSTIN’S® Maple Almond Butter)
½ cup (1 stick) Unsalted Butter, browned
⅓ cup Tahini
½ cup Granulated Sugar
½ cup Light Brown Sugar
2 Eggs
1 teaspoon Vanilla
1 cup plus 2 tablespoons All-purpose Flour
½ teaspoon Baking Soda
½ teaspoon Baking Powder
1 teaspoon Kosher Salt
1 ¾ cups Dark Chocolate Chunks
Flaky sea salt

DIRECTIONS

1. In the bowl of an electric mixer or a large bowl with a hand mixer, cream the butter, almond butter, tahini and sugars at medium speed until light and fluffy, for about 5 minutes.

2. Add the eggs and continue mixing for 3-5 minutes more. Mix in the vanilla.

3. Sift the flour, baking soda, baking powder and salt into a large bowl.

4. Mix the flour mixture into the butter mixture at low speed until just combined.

5. Fold in the chocolate chips.

6. Refrigerate the dough for at least 8 hours.

7. When ready to bake, preheat the oven to 325°F.

8. Line a baking sheet with parchment paper.

9. Use a large ice cream scoop or two heaping tablespoons of dough and roll the dough into balls.

10. Place the dough on the prepared baking sheet 3-4 inches apart.

11. Bake for 13 to 15 minutes, or until golden brown.

12. Remove from the oven, and sprinkle with flaky sea salt.

13. Transfer to a cooling rack and cool completely.

This Recipe Serves 12

INGREDIENTS

⅓ cup JUSTIN’S® Classic Almond Butter (or JUSTIN’S® Maple Almond Butter)
½ cup (1 stick) Unsalted Butter, browned
⅓ cup Tahini
½ cup Granulated Sugar
½ cup Light Brown Sugar
2 Eggs
1 teaspoon Vanilla
1 cup plus 2 tablespoons All-purpose Flour
½ teaspoon Baking Soda
½ teaspoon Baking Powder
1 teaspoon Kosher Salt
1 ¾ cups Dark Chocolate Chunks
Flaky sea salt

DIRECTIONS

1. In the bowl of an electric mixer or a large bowl with a hand mixer, cream the butter, almond butter, tahini and sugars at medium speed until light and fluffy, for about 5 minutes.

2. Add the eggs and continue mixing for 3-5 minutes more. Mix in the vanilla.

3. Sift the flour, baking soda, baking powder and salt into a large bowl.

4. Mix the flour mixture into the butter mixture at low speed until just combined.

5. Fold in the chocolate chips.

6. Refrigerate the dough for at least 8 hours.

7. When ready to bake, preheat the oven to 325°F.

8. Line a baking sheet with parchment paper.

9. Use a large ice cream scoop or two heaping tablespoons of dough and roll the dough into balls.

10. Place the dough on the prepared baking sheet 3-4 inches apart.

11. Bake for 13 to 15 minutes, or until golden brown.

12. Remove from the oven, and sprinkle with flaky sea salt.

13. Transfer to a cooling rack and cool completely.

This Recipe Serves 12

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