This post may contain affiliate links. Please read our disclosure policy.
Tahini chocolate chip cookies are one of my favorite chocolate chip cookie recipes. Instead of using only butter to make the cookies, swap half the amount for tahini – a sesame seed paste popular in Middle Eastern cooking. It adds a slight savory taste to the cookies similar to adding sea salt and makes them so flavorful and irresistible!
Sesame seed paste has a slightly salty taste to it, which is a wonderful complement to the sweet buttery taste of chocolate chip cookies. It does give these tahini chocolate chip cookies a small hint of savory flavorful.
Ingredients & substitutions
- Butter: Use unsalted butter for this recipe.
- Tahini: Tahini is a sesame seed paste and it adds a wonderful flavor to these chocolate chip cookies.
- Cane sugar: I prefer to use cane sugar, which is less processed, but you can use granulated.
- Light brown sugar: The molasses in the brown sugar adds a rich sweetness to each bite.
- Egg: To bind the ingredients together.
- Vanilla extract: For flavor and sweetness.
- Flour: Use all purpose flour in this recipe.
- Baking soda: To allow your cookies to rise when they are baked.
- Chocolate chips: I love the flavor of bittersweet chocolate chips, but you can use semi-sweet or milk if you prefer.
How to make tahini chocolate chip cookies
- Beat together the tahini, butter and sugars until fluffy. Mix in the eggs and vanilla. Then add the dry ingredients on top and continue mixing until well combined.
- Fold in the chocolate chips and then cover and refrigerate for best results.
- When you’re ready to bake, place balls of the cookie mixture onto a baking sheet, keeping space between them.
- Bake until the edges are golden brown and allow them to rest before tasting one!
Tips for making these cookies
- Store the cookie batter in the fridge for 24 hours before baking. If you’re impatient, give it at least 2 hours. This helps the fat in the butter and tahini to solidify so they make a more moist cookie
- Use less tahini if you are skeptical of it in these cookies or unsure if you’ll like it. Try just 2 or 4 tablespoons and substitute the rest with softened butter.
- Don’t over mix the cookie batter when you add the flour. The dry ingredients should be just combined. Over mixing can cause the gluten to develop and your cookies will turn out tough and chewy.
- Buy high quality tahini. Make sure the sesame seed paste is the only ingredient in the tahini and look for lighter colored tahini when possible. The ones imported from the Middle East like this tahini brand tend to have great taste and consistency.
Frequently asked questions
Once your cookies have cooled, place them into an airtight container. They will keep well for 3 to 4 days at room temperature and up to a week in the fridge.
Yes, these freeze really well. Place them into a freezer safe contianer with the layers separated by parchment. They will keep well 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!
These tahini chocolate chip cookies are slightly crunchy on the outside, super chewy on the inside and totally chocolatey all over. You’re going to be obsessed!
More cookie recipes:
- Oatmeal Raisin Cookies
- Pistachio Cookies
- Chewy Chocolate Chip Cookies
- Flourless Chocolate Chip Cookies
- Pumpkin Chocolate Chip Cookies
- Date Cookies
If you make this feel good Tahini Chocolate Chip Cookies recipe, please be sure to leave a comment and/or give this recipe a rating! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Tahini Chocolate Chip Cookies
- 1/2 cup unsalted butter at room temperature
- 1/2 cup tahini well stirred
- 1/2 cup cane sugar
- 1/2 cup packed light brown sugar
- 1 egg yolk
- 1 egg
- 1 tsp vanilla extract
- 1 cup + 2 Tbsp flour
- 3/4 tsp baking soda
- 1 tsp sea salt
- 2 cups bittersweet chocolate chips
- 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.