Preheat oven to 350°. Combine brown sugar, granulated sugar, tahini, and butter in the bowl of a stand mixer fitted with paddle attachment; beat at medium speed 2 minutes. Add egg and vanilla; beat 1 minute. Add flour, baking soda, and salt; beat at low speed just until combined. Mix in chocolate. Form dough into 24 equal balls; flatten slightly. Arrange on 2 parchment paper-lined baking sheets. Bake at 350° for 12 minutes, rotating pans halfway through.
These are really good cookies. The tahini adds great warm flavor to the dough, but also gives the cookie a nice consistency/crunch. 12 minutes was exactly the correct time in my oven. Now I admit to not being a huge fan of white chocolate in general and used white chocolate today because I wanted to stay true to the recipe for my review. Next time - and there definitely will be a next time - dark chocolate for sure! And Ellen called it; you can't eat just one.
A little strange in flavor (not something you would expect from a seemingly "normal" chocolate chip cookie) but amazing nonetheless! My cookies were more of a batter consistency (cake) vs. a batter that I could "roll" into balls so not sure what happened there, and they spread on the pans extensively so perhaps I will make the cookies with a bit more flour next time. Nice and chewy with little white chocolate creamy surprises distributed throughout. A keeper recipe for helping use up a jar of tahini when I have it on hand; will make again and again. Enjoy!