Chocolate Chip Tahini CookiesJump To Recipe
- Serves: 24 servings
These Chocolate Chip Tahini Cookies have a modern twist by swapping half the butter in traditional chocolate chip cookies with 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.
- Author: Yumna Jawad
Chocolate Chip Tahini Cookies
I know recently there is a lot of hesitation in using butter in recipes. Generally speaking, I don’t cook with butter but I like using it when I fry eggs for my kids, make grilled cheese and sometimes when I bake, especially with cookies. Still, I’m always looking for healthy swaps that don’t compromise taste and texture. The other day, I thought about swapping butter in cookies with tahini, which is a sesame seed paste that I use a lot of my Middle Easter cooking. I google’d it, and sure enough it’s been done! So no point it trying to invent a recipe for chocolate chip tahini cookies, I tested the one from David Lebovitz and it came out just perfect!
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 it small hint of savory flavorful, but it’s comparable to having sea salt on chocolate chip cookies. To me, that balance of sweet and salty is a party in my mouth! With these chocolate chip tahini cookies, like most chocolate chip cookies, it’s best to store the dough in the fridge for 24 hours. But like most cookie batter, this one is simply utterly hard to resist tasting. Wow!
I probably could have made about 24 cookies from the batter, but it was more like 22 from all the pre-baking tasting…oops! You’ll know what I mean when you try this!
If you’re skeptical of trying these chocolate chip tahini cookies, start with swapping only 1, 2 or 4 tablespoons of the butter with tahini, and slowly work up. I can barely taste the tahini once they’re baked but they just have a different unique taste to them. Overall, the cookies are slightly crunchy on the outside, super chewy on the inside and totally chocolatey all over. I’m officially obsessed!
- 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 325ºF. Line two baking sheets with parchment paper.
- Form the cookies into balls using an ice cream scooper, or your hands. Place them evenly spaced on the baking sheets. Bake one sheet at a time, until the cookies are golden brown around the edges but still pale in the center, about 12-15 minutes.
- Remove from the oven and allow to cool.
- Source: Recipe adapted from David Lebovitz
- Shopping: You can find tahini in Middle Easter stores or many common grocery stores as well.
- Preparation: For best results, store the cookie batter in the fridge for 24 hours before baking. If you’re impatient, give it at least 2 hours 😉