Tahini Swirl Chocolate Chunk Cookies Made Stepwise

• Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to ensure your cookies don’t stick and bake evenly.
• In a large bowl, combine the tahini, brown sugar, and granulated sugar. Beat them together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract to infuse the mixture with a warm, aromatic flavor.
• In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening and salt are evenly distributed throughout the dough.
• Gradually add the dry ingredients to the wet tahini mixture. Stir gently but thoroughly until just combined—overmixing can lead to tougher cookies. The dough will be slightly sticky but manageable.
• Fold in the dark chocolate chunks, ensuring they are evenly dispersed throughout the dough for bursts of melty chocolate in every bite.
• Using a tablespoon or cookie scoop, drop dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart. To get the signature tahini swirl effect, lightly swirl a little extra tahini on top of each cookie dollop with the back of a spoon or a toothpick. This not only looks beautiful but intensifies the nutty flavor.
• Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers look set but still soft. Avoid overbaking to maintain that perfect chewy texture.
• Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy your delicious Tahini Swirl Chocolate Chunk Cookies with a glass of milk or your favorite tea!