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Tahini Chocolate chip cookies are one of our favorite ways with the classic: slightly salty, subtly nutty, and addictive! They offer the perfect balance of sweetness with a generous amount of chocolate in the mix.
Tahini chocolate chip cookies came to life in my kitchen over the years that I’ve been a devotee of my Brown Butter Chocolate Chip Cookies. If the caramel-like, toasted flavor of brown butter can elevate my best cookies so well (along with a few other tricks in that recipe…!), I wondered what other ways I could ramp up flavor. My cookie of choice from Tom’s Mom’s Cookies up north in Michigan in the summer is the salted peanut butter chocolate chip cookie, with salt and peanut butter making everything great. Anytime I am deep into a peanut butter joy, I start thinking about tahini, which has its own nutty flavor that pairs exceptionally well with chocolate. Sesame seed paste (tahini) works so well across so many recipes, both savory and sweet. This might just be my new favorite chocolate chip cookie recipe of all time!
What’s Different About Tahini Chocolate Chip Cookies?
Unlike the usual chocolate chip cookies, tahini chocolate chip cookies incorporate, you guessed it!, tahini, a common ingredient in Middle Eastern cooking made from ground sesame seeds. This secret ingredient adds a distinctive nutty flavor and creamy texture that sets these cookies apart. Read more about it in my post, What is Tahini!
The combination of tahini with brown sugar creates a tender, soft cookie with a chewy center and crispy edges. The chocolate is completely personalized to your taste, so you can use chocolate chips, chocolate chunks, dark or milk chocolate.
Do tahini chocolate chip cookies taste much different from classic cookies? Yes and no! Tahini adds a sesame flavor that differs from the classic chocolate chip cookie, but the flavor still remains that of a chocolate chipper. It enhances the overall taste profile while keeping the cookie soft and chewy.
Ingredient Notes
To make the most delicious tahini chocolate chip cookies, here are some thoughts about the ingredients to keep in mind as you bake:
- The tahini is of course a critical component, adding a slightly savory taste. Find a tahini that you like. I have tasted most every one on the market, and they are not all created equally. These tahini cookies are tahini-forward, so be sure you like the flavor of your tahini (as in, not too bitter). Also be sure to stir the tahini to combine the paste with any oil that has separated, before you measure and add to the cookie dough. Many recipes call for a half cup of tahini; mine calls for a little more than that to make that wonderful flavor more pronounced. The tahini also lends moisture to the cookie.
- The chocolate can vary according to your favorite type. I much, much prefer dark chocolate in my cookies. The Ghirardelli 60% cacao chips are perfect to me because the chip is larger than a standard chip but not so chunky as a chocolate chunk that edges out too much of the wonderful cookie dough flavor and texture.
- A combination of sugars (plus pure vanilla extract) affect the flavor, texture, and golden brown color of the cookies. We’re going for dark brown sugar, but you can substitute light brown sugar if needed.
- An egg plus an egg yolk, along with the baking soda + baking powder, will give the cookies their chewy-crisp texture.
- I use regular unsalted butter (softened butter) in this recipe, but you can substitute solidified brown butter in place of butter.
- A sprinkle of flaky sea salt such as Maldon Salt on top before baking elevates and makes for a unique chocolate chip cookie!
Recipe Tips
When it comes to making tahini chocolate chip cookies, here are some extra tips so they come out great every time:
- Room Temperature Ingredients: Make sure your butter and egg yolk are at room temperature. This helps the ingredients blend smoothly, resulting in a consistent dough texture.
- Use good tahini: When choosing tahini, look for high-quality products without additives. The best tahini will have a rich flavor and smooth texture.
- Chill the dough: The chilling is an important part of the recipe; refrigerate the cookie dough for an hour before baking. This will help the cookies maintain their shape.
- Batch Sizes: For larger batches, doubling the recipe is straightforward. However, pay attention to the mixing time and bake them in batches to ensure even cooking.
- Cookie Size: The size of your cookie can vary depending on what you like and need, but your cookie scoop size will affect baking time. Keep larger cookies or smaller cookies in mind and add or subtract an extra minute or two to the oven time.
- Storage Flexibility: These cookies are excellent for gifting and they travel well if packed tightly in an airtight container.
Storage
To keep your baked cookies fresh, store them in an airtight container or wrapped tightly in plastic wrap at room temperature for about 5 days. If you want to prolong their freshness, consider freezing the cookies or the raw cookie dough balls; to do this, freeze the balls on a baking sheet lined with parchment paper, then put them all in a freezer bag to pull out in any quantity needed. They can be baked from frozen. Just add a couple of extra minutes to the baking time.
Salted Tahini Chocolate Chip Cookies
Ingredients
- 1 1/3 cups unbleached, all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 3/4 cup tahini, well-stirred before measuring
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon flaky sea salt, such as Maldon, for finishing
- 1 3/4 cups bittersweet chocolate chips, at least 60% cacao
Instructions
- In a medium bowl, whisk to combine the flour, kosher salt, baking powder, and baking soda. Set aside.
- In the bowl of a stand mixer or using a hand mixer, cream the butter, sugars, and tahini until combined.
- Add the egg, egg yolk, and vanilla extract and beat to combine, stopping to scrape down the sides and bottom of the bowl to incorporate.
- Add the flour mixture and beat on low speed just until combined and no dry spots remain.
- By hand, stir chocolate chips. Cover the bowl and refrigerate for 1 hour.
- When ready to bake, line 2 baking sheets with parchment paper. Arrange an oven rack in the middle position and preheat the oven to 350°F.
- Scoop the dough in to 2-inch balls (about 1.5 oz. each) and place them about 2 inches apart on each sheet. Bake one sheet at a time for 15-16 minutes, until the cookies are still very soft in the middle and the edges are barely golden (they'll continue to set up and finish baking once out of the oven).
- Immediately sprinkle the flakey salt over the hot cookies. Allow the cookies to rest on the sheets for 2 minutes, then transfer the cookies to a wire rack to cool completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Cookie Recipes to try
- Sesame Cookies (Lebanese Barazek)
- Chocolate Crinkle Cookies
- Brown Butter Chocolate Chip Cookies
Have you tried making a GF version for f these? If so how did it turn out?
Hi! I haven’t tested that! Usually the GF flour requires more liquid. If you do it we’d love to hear how it goes!
Wow! These are undoubtedly the BEST chocolate chip cookies I’ve ever made. I love the slight hint of savory flavor. Best of all, these are filling and this cookie monster only needs two of these to feel satisfied! Making more tonight 😉
Julie! A cookie baker and eater after my own heart!! Thanks so much!
These are delicious!! I love the nutty edge tahini gives them…and it means less butter in the recipe; always a good thing!
Thank you Mary!!! New favorite!!
I love your recipes !!
Can I use almond flour for the cookies ?
Blessings,
Hi Tali, thank you! I haven’t tested it and almond flour behaves so differently, I wouldn’t want to recommend it. Worth trying it out!!