Hands down The Best Tahini Chocolate Chip Cookies In The World. Golden brown and baked to perfection with that addicting bakery-style chewiness and giant chunks of chocolate!

OK so I’m not going to lie, these are the BEST cookies I’ve EVER made. EVER.

Which is, like, a huge deal considering that my mom made cookies so much growing up that my friends nicknamed them Katharine Canfield Cookies (or as my little sister called them, “Kaffin Canfeeld Cookies.”

So when I say these are the best cookies I’ve ever had- not just ever made, ever had– ehm, yeah. That’s big.

Hands down The Best Tahini Chocolate Chip Cookies In The World. Golden brown and baked to perfection with that addicting bakery-style chewiness and giant chunks of chocolate!

OK so some of you may be asking “What the heck is Tahini? I know I’ve heard of it, but what is it?” Well. Tahini is sesame seed paste. So, think peanut butter, but with sesame instead of peanuts.

The result is a chocolate chip cookie with a slight nutty taste. It’s not overwhelming at all. Just enough to make you go “Ooh!”

Hands down The Best Tahini Chocolate Chip Cookies In The World. Golden brown and baked to perfection with that addicting bakery-style chewiness and giant chunks of chocolate!

I recipe tested these babies 4 times to get them perfect, and that’s exactly what they are. They’re perfect.

The texture is just out of this world. They’re slightly crunchy around the outside, but the middle is gorgeously chewy and soft. The mouth-feel is just like a bakery-style cookie where you’re like wait what is that magic they used on these cookies I can’t stop eating them.

Hands down The Best Tahini Chocolate Chip Cookies In The World. Golden brown and baked to perfection with that addicting bakery-style chewiness and giant chunks of chocolate!

K so enjoy every last bite of these babies, because they are seriously the best Tahini Chocolate Chip Cookies in the world.

Hands down The Best Tahini Chocolate Chip Cookies In The World. Golden brown and baked to perfection with that addicting bakery-style chewiness and giant chunks of chocolate!Hands down The Best Tahini Chocolate Chip Cookies In The World. Golden brown and baked to perfection with that addicting bakery-style chewiness and giant chunks of chocolate!Hands down The Best Tahini Chocolate Chip Cookies In The World. Golden brown and baked to perfection with that addicting bakery-style chewiness and giant chunks of chocolate!

RECIPE

The Best Tahini Chocolate Chip Cookies In The World

Serves 12 large cookies     adjust servings

Ingredients

  • 1/2 cup salted butter, room temperature
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1/2 cup tahini
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/4 cups whole wheat pastry flour (seriously! it helps w the nuttiness*)
  • 6 oz dark chocolate, roughly chopped (can also use 1 cup chocolate chunks or chips)

Instructions

  1. In a standing mixer fitted with a paddle attachment, cream together butter and both sugars until fluffy, about 2 minutes. Add in egg and cream for an additional 2 minutes. Add in tahini, vanilla extract, and salt and cream until light and fluffy, 1 minute more.
  2. Mix in baking soda and flour until just combined. Toss in chopped chocolate and mix to combine.
  3. Remove dough from bowl and wrap tightly in plastic wrap. Chill in fridge for at least 2 hours, but up to 24 hours. This part is necessary to get a nice, chewy cookie!
  4. Preheat oven to 350°F. Line 2 cookie sheets with parchment paper. Roll cookie dough into 2 inch balls and place on cookie sheets, leaving 2 inches between each cookie. Push cookies down slightly. Bake for 10-12 minutes, until cookies are the slightest bit golden around the edges. They will look puffed and underbaked, but will continue to cook as they cool. Allow cookie to cool on cookie sheet for 10 minutes before transferring to a cooling rack.
  5. Top with a sprinkle of sea salt and serve!

by

Recipe Notes

This recipe really requires air to be whipped into the batter, so really mix things for the full time in the recipe. If you don't have a standing mixer, use a hand mixer and whip it good! 🙂
*if you don't want to use whole wheat pastry flour, you can substitute it with 1 cup plus 3 tablespoons AP flour

 

28 comments

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These do look divine. Everyone needs a great cookie recipe. I believe this is it. Sarah, you’re the best!

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Ok Sarah. I just have to put it out there. NOT nice of you to start my very hungry day with these great shots.
Can’t wait to try them.
On another note. By any chance, can you start using weight calculations for us that seriously like to weigh out the ingredients. Weighing out ingredients is so much easier and a lot more accurate.
Thanks Sarah.

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I am going to make these cookies! Wow. I love your website and tell my family and friends to check it out. I agree with above comment, would love to have the weight calcs if possible.

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Hi, these look delicious. Im wondering if there is a substitute for the butter? I am unable to eat dairy. perhaps coconut oil?

Sarah | Broma Bakery
Reply

Hi Laura! Hmmm. For this recipe, the butter really helps to bring air into the batter. Coconut oil would not yield the same results. However, if lactose is the issue I can recommend using a butter like Challenge Dairy, which is a lactose-free butter!

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OK, you got me. I thought I made the perfect CCC this past weekend with peanut butter. But now, must. try. these. haven’t yet used white whole wheat pastry flour. Thanks!

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Putting Tahini on the grocery list right now!!
You’re probably expecting this question, but would I be able to sub the white whole wheat pastry flour for AP flour without ruining the texture too much? I’m just hesitant to buy a whole bag of a different flour specifically for one recipe, and my local grocery store doesn’t carry white whole wheat pastry flour 🙁

Sarah | Broma Bakery
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Yes! I did a batch with white flour and it came out well! 🙂

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I’ve made tahini cookies before and they were the oddest yet tastiest treat! Plus I always have tahini in my fridge for Buddha Bowl dinners.

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Ahhhh these look amazing!!

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These look wonderful! Is there really no leavening in the cookies?

Sarah | Broma Bakery
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Hi Jessica! There IS leavening! I corrected the recipe this morning. So so sorry about that!

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Cant wait to try, do look and sound amazing!

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Love all that melty chocolate (and flaky salt!). These beauties are perfection!

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When I first read this post I thought maybe you were exaggerating a little bit, but then I tried the recipe myself. These are indeed the best tahini chocolate chip cookies in the world!!! I love them!

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these look amazing! i’ve been craving chocolate chip cookies lately so i’ll put these on my list of things to bake 🙂

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My all time favorite combination!!!

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Looks like an awesome recipe. I want to try immediately. How would I substitute white whole wheat pastry flour for while whole wheat flour?

Sarah | Broma Bakery
Reply

I wouldn’t substitute it for white whole wheat flour. I would substitute AP flour instead! I’ve included the substitution in the recipe notes 🙂

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Hi! THEse look so good. I’m going to try them this weekend. Will they still be as yummy if I make them smaller? Also, you had said you can’t find a cookie scoop that hasn’t broke on you. I have all three sizes of the pampered chef ones and they seem really durable. My medium scoop has scooped over a thousand cookies for sure and is still like new. Thanks again for the recipe.

Sarah | Broma Bakery
Reply

Yes to smaller, just bake for less time! And no way, I’m totally going to order one on Amazon! Thank you Kristin!

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These look amazing! Do you think I could substitute coconut oil for the salted butter?

Sarah | Broma Bakery
Reply

Hi Joanne! I don’t think it would be a perfect substitution, because the butter is able to incorporate air into the batter better than coconut oil. However, you can definitely try! The consistency will just be a little different.

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Hi Sarah!
What a wonderful recipe! I can’t wait to try them!

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I made these tonight They were delicious! They had a butterscotch flavor with an aftertaste of tahini. Great texture – caramelized and crunchy on the outside and soft and chewy in the middle. I had to mush mine down with a fork during baking as they didn’t spread much. Next time I would mush them down more before baking.

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I also didn’t have whole wheat pasty flour so I used regular whole wheat flour instead. They still came out delicious.

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