Tahini Chocolate Chip Cookies – A fun spin on classic chocolate chip cookies! Made with nutty tahini, these cookies are going to be a new favorite.
Tahini Chocolate Chip Cookies
Using tahini in cookies may sound crazy but trust me, it works! If you’ve ever made hummus, baba ghanoush, or a variety of other dishes from the middle east, then you’ve probably encountered tahini before. This rich and nutty paste made from sesame seeds is wonderfully versatile in both savory and sweet recipes like these cookies! I think that the tahini adds such a great flavor that complements the chocolate perfectly.
Common Questions About Making Tahini Chocolate Chip Cookies
What are tahini chocolate chip cookies?
Tahini chocolate chip cookies are classic chocolate chip cookies with smooth tahini combined right into the dough before being baked.
What is tahini?
Tahini is a paste made from grinding up toasted sesame seeds until smooth. It’s nutty and delicious!
How many cookies does this recipe make?
This recipe makes 12 cookies.
How long do these cookies last?
These cookies last up to three days when stored in an airtight container at room temperature.
What kind of chocolate should I use?
I used semi-sweet chocolate chunks but you can use semi-sweet chocolate chips, white chocolate, dark chocolate, milk chocolate, etc. Either chocolate chips or chopped chocolate work.
Ingredient Notes –
- Butter creates a rich and chewy cookie. Make sure it’s fully softened so all of the ingredients incorporate smoothly.
- Brown sugar sweetens the cookies.
- Egg binds the cookies together so they don’t become too crumbly.
- Tahini adds richness and nuttiness to the cookies.
- Vanilla enhances the flavor of the tahini and chocolate.
- Flour gives the cookies structure so they don’t spread too much. Make sure to measure using the spoon and level technique.
- Baking soda helps the cookies rise in the oven so they stay soft and chewy.
- I’m using semi-sweet chocolate chunks but you could use any kind you like.
- Flake salt is the perfect addition to the sweet chocolate and nutty tahini.
Looking for more cookie recipes? Check these out!
- Chocolate Hazelnut Shortbread Cookies
- White Chocolate Pistachio Cookies
- Andes Mint Cookies
- Dark Chocolate Pretzel Cookies
- 1/2 cup butter (softened)
- 3/4 cup light brown sugar
- 1 large egg
- 1/4 cup well stirred tahini
- 1 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup chocolate chips
- Add the softened butter and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together on medium speed until light and fluffy.
- Next, add the egg, tahini, and vanilla. Mix to combine and scrape down the sides of the bowl to ensure that all of the butter has been incorporated.
- Add the flour and baking soda. Mix just until no large lumps of flour remain.
- Next, add the chopped chocolate and mix just until combined - you don't want to overmix.
- Transfer the cookie dough to the fridge to chill for 30 minutes. While the dough chills, preheat your oven to 375 degrees F and line two large baking sheets with parchment paper.
- Scoop two tablespoon sized balls onto the baking sheet, making sure to place them at least two inches apart.
- Bake the cookies for 13-15 minutes, or until the edges are golden brown and the centers are just set.
- Once the cookies are fully baked, tap the tray on the counter a few times to release any extra air - this will help them set in the center.
- Sprinkle the warm cookies with flake salt and allow them to cool to room temperature on the tray.
- Transfer the cookies to an airtight container and store at room temperature for up to three days.
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