Tahini Chocolate Chip Cookies
Updated Aug 18, 2025
Tahini Chocolate Chip Cookies have a Middle Eastern twist by swapping half the butter in traditional recipes with tahini.
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Tahini Chocolate Chip Cookies are so good!
Tahini chocolate chip cookies are hands down one of my favorite twists on the classic. Instead of just using butter, I swap in some tahini, a sesame seed paste that’s a staple in Middle Eastern cooking. It adds this nutty flavor that goes really well with the sweetness of the chocolate in the best way, almost like when you sprinkle sea salt on top of a dessert.
The flavor isn’t overpowering, it’s more of a hint that makes people stop and go, “what’s in these cookies?” Every time I bake a batch, they disappear way too fast. If you love a chocolate chip cookie that’s chewy, rich, and just a little unexpected, these tahini chocolate chip cookies are it.
Happy Cooking!
– Yumna
Tahini Chocolate Chip Cookie Ingredients
- Wet Ingredients: You’ll need vanilla extract and butter for this recipe! Use unsalted butter, if you can.
- Tahini: You should be able to find jars or tubs of tahini (sesame paste) at any standard grocery store (or any Middle Eastern market). But if you can’t locate any, you can replace it with a creamy almond butter, peanut butter, or another nut butter of your choice.
- Dry Ingredients: This cookie recipe calls for baking soda, all-purpose flour, and both light brown sugar and white sugar. I prefer to use cane sugar, which is less processed, but you can use granulated, too.
- Egg: Room temperature eggs are best!
- Chocolate chips: I love the flavor of bittersweet chocolate chips, but you can use semi-sweet or milk if you prefer.
Recipe Video Tutorial
How to Make Tahini Chocolate Chip Cookies
Tahini Chocolate Chip Cookies
Video
Ingredients
- ½ cup unsalted butter at room temperature
- ½ cup tahini well stirred
- ½ cup cane sugar
- ½ cup packed light brown sugar
- 1 egg yolk
- 1 large eggs
- 1 teaspoon vanilla extract
- 1 cup + 2 tablespoons all purpose flour
- ¾ teaspoon baking soda
- 1 teaspoon sea salt
- 2 cups chocolate chips
Instructions
- In the bowl of a stand mixer, beat the butter, tahini, cane sugar and brown sugar on medium speed for 2 to 3 minutes, or until fluffy.
- Add the egg, egg yolk and vanilla extract and beat for 1-2 minutes, until the eggs are incorporated.
- In a small bowl, whisk together the flour, baking soda, and sea salt.
- With the mixer on low speed, add the dry ingredients until just combined, then fold in the chocolate chips. Cover the dough and refrigerate overnight.
- Preheat the oven to 325°F. Line two baking sheets with parchment paper.
- Divide the dough into 1 ½ tablespoon-sized balls using a spring-loaded scoop. Bake for 12-15 minutes or until cookies are firm and slightly golden brown at the edges. Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
FAQs
Once your cookies have cooled, place them in an airtight container. They should keep well for 3 to 4 days at room temperature and up to a week in the fridge.
Yes, these freeze really well! Just place them in a freezer-safe container with the layers separated by parchment. They’ll keep for up to 3 months and can be thawed at room temperature on a cooling rack.
Tahini is essentially sesame seed butter. It’s an oily paste, similar to natural peanut butter in texture, so its a great way to add moisture to your baked goods. It’s nutty and creamy and so good!
Over-baking or using too much flour can result in dry and crumbly cookies. Make sure you stick to the recommended baking time and be careful that you measure your flour correctly. The smallest amount of extra flour can result in dry cookies!
Comments
Great!
So happy you liked them!
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