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.

Chocolate Chip Tahini Cookies

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.
5 from 2 votes
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Course: Dessert
Cuisine: American
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 24 servings
Calories: 202kcal
Author: Yumna Jawad

Ingredients

  • 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

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 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.

Notes

  • 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 ?

Nutrition

Serving: 2g | Calories: 202kcal | Carbohydrates: 22g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 158mg | Potassium: 132mg | Sugar: 13g | Vitamin A: 140IU | Vitamin C: 0.2mg | Calcium: 60mg | Iron: 0.7mg