This recipe for The Best Chocolate Chip Tahini Cookies in the World are a deliciously nutty twist on classic chocolate chip cookies. These chocolate chip cookies are slightly crunchy on the outside, with a chewy and soft inside!

Looking for other delicious chocolate chip cookie recipes? Try my Espresso Chocolate Chip Cookies or these Candied Walnut Chocolate Chip Cookies!

Chocolate Chip Tahini Cookies Recipe

This Chocolate Chip Tahini Cookies Are My Absolute Favorite

OK so I’m not going to lie, these chocolate chip tahini cookies 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.

Easy Chocolate Chip Tahini Cookies

What Is Tahini?

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. Tahini is especially popular in Middle Eastern recipes, and you’ve probably eaten it without realizing it. Tahini is often reserved for savories recipes, like hummus, but it’s the perfect complement to sweet desserts too!

If you’ve tried tahini before and didn’t like it, chances are that you tried bad tahini (it totally exists!). Good tahini is uber creamy and slightly nutty, but there are quite a few less-than-amazing tahini brands sold at the store. (Bad tahini is weirdly dry and bitter).

Why Use Tahini In Chocolate Chip Cookies?

Using tahini in this easy cookie recipe resulted in a chocolate chip cookie with a slight nutty taste. It’s not overwhelming at all. Just enough to make you go “Ooh!”

This recipe is especially good for those of you who can’t have peanuts, as tahini is reminiscent of peanut butter.

Homemade Chocolate Chip Tahini Cookies

What Do These Chocolate Chip Tahini Cookies Taste Like?

I recipe tested these babies four 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.

K, so enjoy every last bite of these babies, because they are seriously the best chocolate chip tahini cookies in the world.

Recipe For Chocolate Chip Tahini Cookies

Chocolate Chip Tahini Cookies with Salt

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The Best Tahini Chocolate Chip Cookies In The World

Chocolate Chip Tahini Cookies Recipe

These Chocolate Chip Tahini Cookies are a deliciously nutty twist on classic chocolate chip cookies. Slightly crunchy on the outside, with a chewy and soft inside, they are amazing!

  • Author: Sarah Fennel
  • Yield: 12 large cookies 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
Scale

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!

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

Keywords: chocolate chip tahini cookies, homemade cookies recipe, chocolate chip cookie recipe, tahini chocolate chip cookies, tahini cookies, tahini cookies recipe

More Easy Cookie Recipes You Might Like:

Candied Walnut Chocolate Chip Cookies

Hazelnut Espresso Sandwich Cookies

Oatmeal Raisin Snickerdoodle Cookies

Peppermint Crinkle Cookies

Flourless Chocolate Cookies

Tahini Cookie Recipe

Chocolate Chip Tahini Cookie Recipe

38 comments

Ali
Reply

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.

Ali
Reply

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

Steph
Reply

I made these a few times with King Arthur Gluten Free AP flour and they’re the best GF choc chip cookies I’ve had 🙂 They came out best using 1 cup + 2 T flour. Hope this helps if you’re gluten free 🙂

Sarah | Broma Bakery
Reply

Oh I’m so glad to hear that it worked with GF flour! Thank you Steph!

Jamie
Reply

These were incredible. Easy to make and they taste as good as they look.

Stephanie Kaye
Reply

I was looking up tahini on Amazon, and it looks like there are different consistencies of it – perhaps like peanut butter. Do you have any guidance on what consistency I’m looking for? I was going to go to Whole Foods, thinking that that might be easier. I don’t want to add too much liquid to my cookies, because I’m looking forward to baking this week!

Sofi | Broma Bakery
Reply

Hey Stephanie! We hear you–Amazon is so much easier than trekking to the grocery store. I love Soom Tahini too! You can buy it on Amazon (linked here).
Hope this helps 🙂

cheryl
Reply

Hi, This is my FIRST time tasting Tahini. I didn’t like it at all by itself however after the dough was mixed it tasted fantastic!
Question- How much should I push the 2-inch ball down prior to baking? I pushed it down “a little” as the recipe instructed and mine came out looking like a dome not flat at all as the ones in your pictures. In addition, they were extremely dry. I think I kept them in the oven for too long. I watched closely and when the top turned to a slight brown I took them out and let them sit on cookie sheet for 10 minutes then cooling rack. Was it the shape or should I have taken them out of the oven much sooner? The taste was GREAT they were soft just very dry. HELP, please! Thank you for your time.

Sofi | Broma Bakery
Reply

Hey Cheryl! Totalllllly agree. Tahini on it’s own is pretty bitter, but once you mix it with sugar, flour, and butter it’s pretty good 🙂
The cookies should still be a little raw in the middle when you take them out, just starting to go golden brown on the edges, so I’d probably bake them for a little less time! If you found the cookies didn’t spread, definitely press them down a little more and make sure you’re not over measuring your flour! Hope this helps!

Fatima Moore
Reply

Hello, Im making these cookies soo. Just wondering if they freeze well as I plan on making a big batch because I love Tahini and I know i am gonna want to keep some of these on hand.

Sofi | Broma Bakery
Reply

Hey Fatima! These do freeze very well! You could either freeze the dough and bake them when you’re ready or freeze the cookies and defrost when you want to eat them! Enjoy 🙂

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