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Close up shot of many tahini chocolate chip cookies on a parchment paper background
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4.99 from 76 votes

Tahini Chocolate Chip Cookies

These Chocolate Chip Tahini Cookies have a Middle Eastern twist by swapping half the butter in traditional chocolate chip cookies with tahini (sesame paste)
Course Dessert, Snack
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24 servings
Calories 202kcal
Author Yumna Jawad

Ingredients

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 1/2 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.

Video

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.
Storage: These cookies will keep in an airtight container for 3 to 4 days at room temperature, or in the fridge for up to a week.

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