Description
Tahini Maple Chocolate Chip Cookie Bars are gooey, rich, ultra-chocolatey, packed full of flavor, and come together in a flash!
Ingredients
Scale
- 168 gm (3/4 cup) unsalted butter, melted
- 171 gm (2/3 cup) tahini
- 214 gm (1 cup, lightly packed) light brown sugar
- 180 mL (3/4 cup) pure maple syrup*
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 219 gm (1 3/4 cup, spoon and leveled) all-purpose flour
- 1 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 1 teaspoon cornstarch
- 220 gm (1 cup) semisweet chocolate chips, plus more for topping
- 113 gm (4 oz.) semisweet chocolate, chopped, plus more for topping
- Flakey salt, for topping
Instructions
- Spray a 9×13″ baking pan with non-stick spray and line with parchment paper. Preheat the oven to 350°F.
- Using an electric hand-mixer or a stand mixer fitted with the paddle attachment, beat the melted butter, tahini, brown sugar and maple syrup until combined. Mix in the eggs, one at a time, making sure that the first is fully incorporated before adding the next. Mix in the vanilla extract.
- In a separate bowl, add the flour, kosher salt, baking soda and cornstarch and whisk to combine.
- Add the dry ingredients to the batter in 2 additions, mixing on low speed until just combined. Add the chocolate chips and chopped chocolate and fold in by hand using a rubber spatula or wooden spoon.
- Pour the batter into the prepared pan and smooth into an even layer. Top with additional chocolate chips and chopped chocolate. Bake for 25 to 30 minutes, until the edges are set and the center is mostly set but still has the slightest “jiggle”. Be careful not to overbake- these will continue to set as they cool. Top with flakey salt, if desired. Allow to cool before cutting into bars and serving.
Notes
*Pure maple syrup: Make sure to use pure maple syrup, not artificially flavored pancake syrup.
Storage: Store in an airtight container at room temperature.