Tahini takes classic chocolate chip cookies to the next level with a rich, nutty flavor that’s utterly irresistible!
If you’ve never baked with tahini before, these chocolate chip cookies are the perfect place to start. Their unique flavor adds something magical to every bite! With their thick, chewy texture and crisp edges, they’re a delicious twist on a beloved classic. Whether you’re a tahini fan or just looking for a new cookie recipe to try, you’re in for a treat.
Why You’ll Love These Tahini Chocolate Chip Cookies
- Rich, nutty flavor. Tahini brings a depth of flavor that’s unexpected and delightful. Compared to classic chocolate chip cookies, these have a slightly earthier and less overtly sweet taste, offering a unique complexity.
- Perfect texture. Thick, chewy centers with just the right amount of crispness at the edges.
- Easy to make. A simple recipe with big flavor results.
- Unique twist. A fresh take on classic chocolate chip cookies.
What You’ll Need
For ingredient quantities and full instructions, see the recipe card below.
- All-purpose flour – Measure this accurately for the best results. I prefer to measure using a digital kitchen scale, but you can approximate that by lightly spooning the flour into a measuring cup and leveling off the top with a straight edge.
- Baking powder and baking soda – If yours have been in the cabinet for a while, you can easily check them for freshness.
- Salt – I use table salt for the dough. You may also want a bit of flaky sea salt for topping the cookies.
- Unsalted butter – Be sure to let this soften before using. It should still be cool and hold a thumbprint when pressed. Learn more: How to Soften Butter
- Tahini – The star ingredient, bringing a nutty depth.
- Granulated sugar and brown sugar – The combination of sugars adds a depth of flavor as well as a chewy texture. If you’re aiming for a cookie that’s a little richer and more caramel-forward, I’d lean towards dark brown sugar. If you’d prefer the tahini to be the main flavor star and keep things a bit more mellow, light brown sugar is a great choice.
- Egg – Set this out along with the butter so it can come to room temperature for easier mixing and a better texture.
- Vanilla extract – I like to use my homemade vanilla extract, but a store-bought variety works well, too.
- Chocolate chips – I like semisweet here, but darker chocolate is also good. Go with chocolate chips or chocolate chunks. You can even roughly chop a good quality chocolate bar or discs if you like.
How to Make Tahini Chocolate Chip Cookies
- Whisk the dry ingredients. Combine flour, baking powder, baking soda, and salt in a bowl. Set aside.
- Cream the wet ingredients. Beat the butter, tahini, and sugars until light and fluffy. Add the egg and vanilla extract, mixing until combined.
- Combine. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add chocolate chips. Stir in the chocolate chips until evenly distributed.
- Chill. Cover and chill the dough for about an hour.
- Scoop and bake. Preheat the oven to 350°F. Scoop the cookie dough into balls and place onto baking sheets lined with parchment paper. Bake for 10-12 minutes, or until the edges are golden.
- Cool. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Tips for Success
- Use good tahini. Tahini is a paste made from ground sesame seeds, often used in Middle Eastern and Mediterranean cuisines. In baking, it adds a rich, nutty flavor and a creamy texture. Look for a smooth, high-quality tahini that’s made from 100% sesame seeds and has no added oils or fillers. Brands like Soom or Al Wadi are great options.
- Temperature matters. Be sure to let the butter soften and the egg come to room temperature so that they’ll blend more evenly for a smoother dough.
- Measure flour accurately. Too much flour can make the cookies dry. Weigh it or use the spoon-and-level method. Learn more: How to Measure Flour
- Don’t over-mix. When adding the dry ingredients to the wet ingredients, mix the dough just until the dry ingredients are incorporated to avoid tough cookies.
- Chill the dough. This step enhances flavor and reduces spreading. You can chill the dough for up to 24 hours, but if it becomes too firm, let it sit at room temperature for 10-15 minutes to soften before scooping.
- Use a cookie scoop. A cookie scoop is a fantastic tool for quick and easy portioning. It ensures uniform cookie sizes, which helps them bake evenly and look more polished.
Variations
- Dark chocolate lovers: Use dark chocolate chunks for a more intense chocolate flavor.
- Nutty crunch: Add up to 1 cup of chopped nuts, like pecans or walnuts, for extra texture and flavor. For a more adventurous twist, try pistachios or hazelnuts to complement the tahini’s nutty profile.
- Sesame twist: Sprinkle sesame seeds on top for a fun garnish and to emphasize the tahini flavor.
- A bit of spice: Add a pinch of cinnamon or cardamom for a warm, spiced flavor.
How to Store
- Room temperature: Store your tahini chocolate chip cookies in an airtight container for up to 5 days. If you like, you can warm the cookies for a few seconds in the microwave to revive their freshly baked texture.
- Freezer: Place the cookies in an airtight, freezer-safe container or resealable bag. Freeze the baked cookies for up to 3 months. Thaw at room temperature before enjoying.
- Dough: Freeze the dough balls in a single layer on a rimmed baking sheet until solid (about 2 hours) before placing in an airtight, freezer-safe container or resealable bag. Bake straight from the freezer, adding an extra minute or two to the baking time.
More Chocolate Chip Cookie Recipes
Get the Recipe:
Tahini Chocolate Chip Cookies
Yield
about 30 cookies
Prep Time
10 minutes
Cook Time
14 minutes
Additional Time
1 hour
Total Time
1 hour 24 minutes
These tahini chocolate chip cookies are thick, chewy, and packed with nutty tahini flavor. A fun twist on a classic favorite!
Ingredients
- 1 & 1/4 cups (150g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (120g) tahini (Stir it well before measuring, so it's smooth and even.)
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) firmly packed brown sugar (light or dark)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 & 1/2 cups (255g) semisweet or dark chocolate chips or chunks
- flaky sea salt, for sprinkling (optional)
Instructions
- Whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter, tahini, granulated sugar, and brown sugar together until light and fluffy—about 2-3 minutes. Add the egg and vanilla extract, and mix until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Stir in the chocolate chips or chunks until evenly distributed.
- Cover and chill the dough for an hour or up to overnight.
- Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone liners.
- Scoop the dough into balls (about 2 tablespoons each) and place them on the prepared baking sheets, leaving space between each cookie.
- Bake one pan at a time for 12-14 minutes, until the edges are golden but the centers still look a bit soft. They will continue to firm up as they cool. (Go with the longer baking time if you want crisper cookies.)
- Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. Sprinkle with flaky sea salt if desired.
Notes
Store in an airtight container at room temperature up to 5 days.
For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
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