Chocolate Chip Tahini Cookies on wire rack

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.

Chocolate Chip Tahini Cookies on parchment paper

What is tahini, anyway?

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).

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.

Chocolate Chip Tahini Cookies close up

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.

Chocolate Chip Tahini Cookies from above

Chocolate Chip Tahini Cookies with salt




The Best Tahini Chocolate Chip Cookies In The World

  • Author: Sarah Fennel
  • Yield: 12 large cookies 1x


  • 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)


  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!


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

More easy cookie recipes from Broma Bakery:

Candied Walnut Chocolate Chip Cookies

Hazelnut Espresso Sandwich Cookies

Oatmeal Raisin Snickerdoodle Cookies

Peppermint Crinkle Cookies

Flourless Chocolate Cookies

Chocolate Chip Tahini Cookies up close

sprinkling salt onto Chocolate Chip Tahini Cookies



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


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.


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.


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

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!


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!

Jocelyn Wong

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

Yes! I did a batch with white flour and it came out well! 🙂

Lindsey | This Miss Cooks

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.

Lauren Grant | Zestful Kitchen

Ahhhh these look amazing!!


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

Sarah | Broma Bakery

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


Cant wait to try, do look and sound amazing!

Laura | Tutti Dolci

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

Isadora Guidoni

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!

Georgie | the home cook's kitchen

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

Neta Liv

My all time favorite combination!!!


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

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 🙂


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

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


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

Sarah | Broma Bakery

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.


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


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.


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


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

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


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

Stephanie Kaye

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

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 🙂


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

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

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

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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