The Best Chocolate Chip Tahini Cookies in the World

Cookies
September 12, 2017
Cookies
September 12, 2017

The Best Chocolate Chip Tahini Cookies in the World

This recipe for The Best Chocolate Chip Tahini Cookies in the World are a deliciously nutty twist on classic chocolate

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The Best Chocolate Chip Tahini Cookies in the World

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

4.8 from 8 reviews

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!

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

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!

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

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

— STILL HUNGRY? —

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  1. This is the second tahini chocolate chip cookie I’ve made and the flavor of the tahini always seems to be lost, especially if you’re using dark chocolate. We used scant 1 cup of dark chocolate chips, which I think was the perfect amount, but the tahini does not shine through in the baked cookie like it does in the dough.

  2. Honestly, I’ve made this recipe probably six times or so since it’s been published, and IT. HAS. NEVER. FAILED. MEEEEE!!! This recipe is so stinking good, the cookies are perfect, even if you accidentally leave them in the oven for a little too long, take them out too early, they’re STILL good. They’re always good. I also appreciate the yield of this batch — enough to last an extra day or two, but not so many that it’s a borderline-inappropriate-amount-of-cookies for two people to consume in such a short period of time. OBSESSED.

  3. I wasn’t convinced I’d like these but I had a bunch of tahini I needed to use up so I decided to try them. Boy was I wrong -These are so good!! I accidentally used my whiskey vanilla instead of standard vanilla and it was a heavenly mistake. I didn’t have wheat flour so I used all purpose white flour and it turned out just fine. Full disclosure, only about half of the batter actually made it to the oven. It was that good! I’ll definitely be making these again!

  4. My husband had 5 cookies after dinner- ah! Loved the texture and tahini flavor. Accidentally picked up self rising flour instead of AP and they turned out just fine.

  5. Great recipe!! I followed the suggestion of another reviewer who subbed the flour by using 1 C + 2Tbsp Bob’s Red Mill GF APF 1:!1. Worked perfectly. I didn’t have salted butter softened, so I used unsalted and upped my salt to 1tsp. I doubled the amount of vanilla, and used 1 cup of semi-sweet choco chips (I didn’t have dark chocolate on hand).
    13 minutes was the perfect amount of time in my oven. Really really good cookies. My husband loved them (couldn’t tell they were GF) and I have emailed this recipe to several friends and family. I will add that a single batch of the recipe yielded 28 decent sized cookies – definitely much more than 12!