Tahini Chocolate Chip Cookies

Tahini chocolate chip cookies blend nutty tahini with gooey chocolate chips to create a soft and chewy dessert that feels both nostalgic and new. If you want a cookie that surprises people with its unique flavor but still comforts with its soft-center and buttery edges these are it.

I started making these when I was searching for something a little less sweet but with big character and now these cookies have earned their own cookie jar in my kitchen.

Ingredients

• All-purpose flour: gives structure and ensures the perfect sturdy but tender bite. Always scoop then level for accuracy.
• Baking soda: helps with rise and makes cookies a bit lighter
• Salt: balances sweetness and enhances all the flavors even the tahini
• Unsalted butter softened: adds rich flavor and keeps things creamy. High-quality butter will give the best texture.
• Tahini well stirred: introduces a nutty profile. Opt for smooth tahini made from roasted sesame seeds for depth.
• Light brown sugar: creates a soft chew and hints of caramel. Pack it tightly in your cup for consistent measure.
• Granulated sugar: sharpens the sweetness and helps with crisp edges
• Egg: binds everything together and enriches the dough. Choose a large egg at room temperature for easier mixing.
• Vanilla extract: rounds out flavors. Pure vanilla adds the most aroma.
• Semisweet chocolate chips: melt into irresistible pools throughout the dough. Use good quality chips or chopped chocolate for big flavor bursts.
• Flaky sea salt: sprinkle on top gives a gourmet finish and balances rich chocolate. Choose moist briny flakes for best effect.

Instructions

Preheat and Prep:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Line two baking sheets with parchment paper so your cookies will not stick and cleanup is easy too.

Mix Dry Ingredients:

In a medium mixing bowl whisk your flour baking soda and salt for at least 30 seconds. This distributes the leavening evenly and prevents clumps in the dough.

Beat Wet Ingredients:

In a large bowl use a hand or stand mixer to vigorously beat softened butter tahini brown sugar and granulated sugar for about 2 minutes. The mixture should become fluffy and slightly lighter in color. This step helps with the cookies’ final chewy texture.

Incorporate Egg and Vanilla:

Add your egg and vanilla extract to the wet mixture. Mix again on medium speed until smoothly blended so that the dough holds together well during baking.

Combine Wet and Dry:

Gradually pour the dry mixture into your wet bowl. Mix until just combined and avoid over-mixing to keep cookies tender.

Fold in Chocolate:

With a sturdy spatula gently fold in the chocolate chips so they are evenly distributed. Try not to break the dough up too much.

Scoop Dough:

Using a spoon or cookie scoop create tablespoon-sized balls of dough. Place onto the prepared sheets spacing about two inches apart so cookies have room to spread.

Top and Bake:

If using sprinkle the tops with flaky sea salt. Bake each tray in the center of your oven for ten to twelve minutes. The edges should turn lightly golden while the centers still look a bit underdone. This ensures maximum chew.

Cool:

Allow cookies to rest on their baking sheet for about five minutes. Move them gently to a wire rack to cool completely so they firm up but stay soft inside.

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My favorite part is swirling tahini into the dough the subtle sesame flavor is what makes these stand out from classic chocolate chip cookies. The first time I made these my little one insisted on adding extra chocolate chips to every ball of dough and now that is our signature touch.

Storage Tips

Keep cookies in an airtight container at room temperature for up to a week. For extra-soft cookies after the first two days add a slice of bread to the container the cookies absorb moisture and stay fresher longer. You can freeze either the baked cookies or the raw cookie dough balls. If baking from frozen add a minute or two to the bake time.

Ingredient Substitutions

If you want a deeper chocolate flavor swap in dark chocolate chips. For dairy-free baking use plant butter. To make them egg-free substitute with a flax egg mix one tablespoon ground flax with three tablespoons water and let sit for five minutes. If you are out of tahini try almond butter instead it gives a different but still delicious profile.

Serving Suggestions

Serve warm from the oven with a glass of cold milk or almond milk for dunking. They make a great ice cream sandwich with a scoop of vanilla tucked between two cookies. For a fancy twist sprinkle extra sesame seeds on top before baking.

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Stir up a batch of these cookies and enjoy the unique flavor with each chewy bite. Your family and friends may just request them again and again.

Recipe Questions & Answers

→ What does tahini add to chocolate chip cookies?

Tahini imparts a subtle nutty flavor and makes the cookies extra moist and chewy, giving a richer taste.

→ Can I use dark chocolate chips instead of semisweet?

Yes, dark chocolate chips will add a more intense chocolate taste, complementing the nutty tahini nicely.

→ Is it necessary to chill the dough?

Chilling the dough isn’t required but doing so for 30 minutes deepens the flavor and improves the texture.

→ How should these cookies be stored?

Store cooled cookies in an airtight container at room temperature or freeze for up to three months.

→ Can this be made vegan?

Use dairy-free butter and a flax egg to make vegan-friendly cookies while keeping the classic texture.

→ What gives the cookies their chewy texture?

The tahini and brown sugar help produce a chewy and tender cookie with soft centers and crisp edges.