What better way to spread holiday cheer than baking up a batch of massive tahini chocolate chunk cookies?
It’s Day 2 of Cookie Week and we’re doing just that: making cookies approximately the size of my face. Or, at the very least, the size of my hand.
These ones are full of nutty tahini flavor and absolutely packed with giant melty chunks of dark chocolate.
They take a little longer than usual to bake (I mean, they’re huge, so it’s kinda expected!) but are otherwise a super simple cookie recipe.
I’m talking 1-bowl, basic pantry ingredients, and, oh yeah, they’re vegan-friendly too!
Made with tahini, maple syrup, coconut oil, and whole wheat flour…they might be massive, but they’re also loaded with some majorly nutritious ingredients!
Best part? This recipe yields just six giant cookies- enough to enjoy one for yourself and share some with all the cookie lovers in your life.
Let’s make some GIANT TAHINI CHOCOLATE CHUNK COOKIES!!
how to make giant cookies
First, we mix the dough. Tahini, maple syrup, melted coconut oil, vanilla, baking powder and baking soda get mixed together. Whole wheat flour joins the party, and we have ourselves a bowl of cookie dough.
Next, we chop the heck out of a few bars of dark chocolate. You’ll need 6oz or about 1 1/4 cups of roughly chopped chocolate. That happens to be the exact weight of one large bar of Tony’s chocolate, which is what I used! Otherwise, you’ll need 2-3 standard sized chocolate bars to reach the 6oz mark.
Once all that chocolate is mixed in, we need to chill the dough for 30 minutes. Usually I avoid creating cookie recipes that need to be chilled (because waiting is the worst!). But, in the case of these cookies, we really do need to let them chill, or else they won’t bake up properly.
After chilling, we’re going to use a 1/2 cup measuring cup to portion out hockey puck sized portions of cookie dough and bake them up into the giant cookies of our dreams.
not into tahini?
While it can be a strong and slightly bitter flavor on its own, in these cookies the tahini is much more subtle. It adds a mellow nuttiness to the background flavor of the cookies, and also provides the cookies with much of their structure. If it’s any help, we’re a split household of one tahini lover (me!) and one tahini hater (Kevin!) and both of us love these cookies.
If you’re allergic, or just absolutely hate tahini, you can sub any other drippy all-natural nut or seed butter in its place. Just be aware that whichever nut/seed butter you use will dictate what these cookies taste like. i.e. using peanut butter will most definitely make these taste like a peanut butter cookie. not a bad thing, just something to be aware of when playing with substitutions.
Either way, I think you’re going to LOVE these tahini chocolate chunk cookies. There’s just something so fun about a giant cookie!
If you make them, but sure to let me know what you think! Leave a comment below, or take a picture of your cookies and share it with me on Instagram so I can see!!
Put the rest of your jar of tahini to good use with: 5 Minute Tahini Sauce , Tahini Date Crumb Bars , Crispy Baked Fries with Tahini Special Sauce , and Tahini Cookie Dough Bites.
Stay tuned for five more brand new cookie recipes this week for COOKIE WEEK!
Giant Tahini Chocolate Chunk Cookies
Ingredients
- 1 cup tahini
- 3/4 cup maple syrup
- 1/3 cup virgin coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 6 oz dark chocolate to yield approx. 1 1/4 cups, chopped
- optional: flaky sea salt, for topping
- 1 1/2 cups white whole wheat flour any combination of all-purpose, whole wheat, or spelt would work here
Instructions
- Place tahini, maple syrup, coconut oil, and vanilla into a large bowl and stir well to combine.
- Add baking powder, baking soda, salt, and flour, and stir again to fully combine the dough.
- Roughly chop your bar(s) of chocolate- the more variety in shape/size, the better! Some larger chunks mixed in with the smaller bits is great here. Add the chocolate to the dough and stir to combine.
- Transfer the bowl of cookie dough to the fridge to chill for 30 minutes (or cover and chil for up to 2 days, if you'd like to make the dough in advance).
- When dough is chilled, preheat the oven to 350 degrees Fahrenheit and line two sheet pans with parchment paper.
- Use a 1/2 cup measuring cup to portion the dough into 6 large balls. Divide any remaining cookie dough evenly among the 6 balls. Arrange 3 dough balls onto each pan, leaving plenty of space between them.
- Bake for 18-20 minutes, or until centers are just barely set and edges are browning. (If both sheet pans fit on the same rack in your oven, bake them at the same time. If not, bake them in two separate batches to ensure even baking!).
- Once finished baking, sprinkle each cookie with a pinch of flaky sea salt (optional!). Allow cookies to cool for at least 15 minutes before attempting to move from the pan. Since they're so big, they break easily while still warm! Once completely cooled, cookies can be kept covered at room temperature for up to 4 days.