Tahini Chocolate Chip Cookies (Printable version)
Chewy cookies with tahini and chocolate chips—a nutty, rich twist on a classic dessert.
# What you need:
→ Dry Ingredients
01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon salt
→ Wet Ingredients
04 - 1/2 cup unsalted butter, softened
05 - 1/2 cup tahini, well-stirred
06 - 1/2 cup light brown sugar, packed
07 - 1/4 cup granulated sugar
08 - 1 large egg
09 - 1 teaspoon vanilla extract
→ Add-ins
10 - 1 cup semisweet chocolate chips
11 - Flaky sea salt, for topping (optional)
# How To:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt until well blended.
03 - In a large bowl, beat unsalted butter, tahini, light brown sugar, and granulated sugar with a mixer until creamy and smooth, about 2 minutes.
04 - Add the egg and vanilla extract to the wet mixture and mix until fully combined.
05 - Gradually mix the dry ingredients into the wet mixture until just combined, avoiding overmixing.
06 - Stir in the semisweet chocolate chips by hand until evenly distributed.
07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Lightly sprinkle flaky sea salt over each cookie ball if desired.
09 - Bake in the preheated oven for 10 to 12 minutes, until the edges turn lightly golden and the centers remain slightly underbaked.
10 - Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- Uses everyday pantry ingredients with one twist for extra flavor
- Ready in just over 25 minutes so you can have cookies in a flash
- No fancy equipment required just a good old mixing bowl
- Nutty sesame notes pair perfectly with gooey chocolate
- Each batch stays chewy even days later
02 -
- Great source of plant-based protein and healthy fats
- Freezes perfectly both raw or baked for future cravings
- Baking time is key for perfectly gooey centers
03 -
- Chill the dough for thirty minutes before baking if you have time this deepens the flavor and makes the cookies extra chewy.
- Always use smooth well-stirred tahini not a dry or separated batch. For even-sized cookies and even baking use a cookie scoop. If you want visible chocolate pools chop up a chocolate bar instead of using chips.