We often get messages from customers asking about muesli cookies. With big bags of our Early Riser Dark Chocolate Almond now in select Costco stores, we couldn't resist pairing this beloved mix with some tahini in an otherwise classic chocolate chip cookie. Topped with a little flaky salt, these salty-sweet cookies will be gone before you can say, "mmmm!"
Tahini Chocolate Chunk Muesli Cookies
- 1.5 cups Seven Sundays Early Riser muesli
- 1 stick unsalted butter at room temperature
- ½ cup tahini
- 3/4 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 1/4 cups chocolate chips or chunks, bittersweet or semisweet
- Flaky salt
In the bowl of an electric mixer fitted with the paddle attachment, cream butter, tahini and sugar at medium speed until light and fluffy, about 5 minutes. Add egg, egg yolk and vanilla and continue mixing at medium speed for another 5 minutes.
Sift flour, baking soda, baking powder and kosher salt into a large bowl and mix with a fork. Add flour mixture to butter mixture at low speed until just combined.
Use a rubber spatula to fold in chocolate chips and Early Riser muesli. Dough will be soft, not stiff. (Optional: refrigerate dough for 12+ hours for more tender cookies.)
When ready to bake, heat oven to 325 degrees and line a baking sheet with parchment paper or nonstick baking mat. Use a large ice cream scoop or spoon to form dough into 12 to 18 balls.
Place the cookies on the baking sheet at least 3 inches apart to allow them to spread. Bake 13 to 16 minutes until just golden brown around the edges but still pale in the middle to make thick, soft cookies. As cookies come out of the oven, sprinkle sparsely with salt. Let cool at least 20 minutes on a rack.