Tahini Chocolate Chip Cookies

These tahini chocolate chip cookies are absolutely stunning. Thick and chunky cookies are studded with huge puddles of chocolate, the delicate nutty aspect brought on by the tahini shoots the flavour profile into the stratosphere. These are my new favourite chocolate chip cookie and I’m sure they’ll fast become yours too.

Top down view of some tahini chocolate chip cookies. A chopping board with chopped choloclate on is peaking in the top tight hand corner.

These cookies are to die for! I’m serious, I can’t get them out of my head. Far and away the most delicious cookie I’ve ever made. They’re thick and chunky boys so the middle is so gooey and soft but the edges are delightfully crisp and crunchy. The perfect pairing.

I’ve never used tahini in baking before, the jar in my fridge is usually reserved for making hummus. That being said, I kept seeing tahini chocolate chip cookies pop up here there and everywhere so though, why the hell not. This recipe is based on my usual cookie base but with some tweeks to allow for the extra liquid brought on from the tahini. Boy am I glad I stuck with this one, what a recipe. The subtle nuttiness of the tahini paste really elevates the regular chocolate chip cookie into something else entirely. A more adult cookie, if you will. These will be a regular in my cookie jar, and I hope they become a regular in yours.

tahini chocolate chip cookies on a cooling rack, one of the cookies is lifted from the rack by a palate knife.

HERE’S WHAT YOU’RE GOING TO NEED:

  • Unsalted Butter – Make sure your butter is at room temperature before you start, this makes blending the sugar much easier.
  • Tahini – A paste made of sesame seeds, usually used as the basis of hummus but gives a delicious nutty flavour to baked goods.
  • Light Brown Sugar – I prefer to use light brown sugar as it gives a subtle caramel flavour to the cookies. You can use caster in place but the cookies won’t be quite as tasty.
  • Caster Sugar – A little bit of caster sugar helps with the structure of the cookies.
  • Eggs – Always large, always free range!
  • Vanilla Extract – Always use a pure vanilla extract, there’s nothing worse than vanilla essence. Yuck!
  • Plain Flour – Sometimes called All Purpose flour.
  • Baking Powder – A rising agent, this gives the cookies a little bit of rise.
  • Salt – Use fine or table salt in your baking and flaked salt, such as Maldon, for finishing recipes.
  • Dark Chocolate – Also called Plain Chocolate or Bitter Sweet Chocolate. You can use chips, chunks or a bar chopped up. Just use the best quality you can afford. I prefer to use a bar of chocolate chopped up as you get bigger and silkier puddles of chocolate in your cookies.
A close up of the tahini chocolate chip cookies on a white speckled background.

Tips for making Tahini Chocolate Chip Cookies:

  • Butter – Always start with room temperature butter. It’s much easier to cream with the sugar and will give a much better texture to the finished cookie.
  • Sugar – A mixture of brown and white sugar gives you the most delicious flavoured cookies. You can use the same amount of white or brown if you only have one kind but the flavour and texture will change.
  • Chocolate – I made these cookies with a bar of plain chocolate chopped as I prefer the finished look when compared to chips. You get big puddles and smaller flecks of chocolate rather than the uniformity of chocolate chips.
  • Chilling – Chilling your cookie dough for up to 24 hours is the optimum time for these cookies. This will help the flavour develop and give you much deeper tasting cookies. I always like to make my dough the day before I want to bake them. Make sure you get them out of the fridge 30 minutes before baking to make them easier to scoop.
  • Scooping – For larger cookies like these I like to use a small ice cream scoop. Mine is vintage but you can pick them up in most supermarkets or online. Amazon do a good set for different cookie sizes.
  • Freezing – You can freeze the cookie dough, just make up until step 5, place on the prepared baking sheets and freeze until solid. Transfer the cookie balls into a ziplock bag and freeze for up to 3 months. Just add 2 minutes to the original baking time when baking from frozen.
  • Gluten Free – If you want to make these cookies gluten free simply swap the flour out for your favourite GF plain flour. I love Doves!
Close up of a tahini chocolate chip cookie broken in half. The chocolate is still melted from the oven creating strands of gooey chocolate between the two halves.

More Cookie Recipes:

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Tahini Chocolate Chip Cookies


Description

These tahini chocolate chip cookies are absolutely stunning. Thick and chunky cookies are studded with huge puddles of chocolate, the delicate nutty aspect brought on by the tahini shoots the flavour profile into the stratosphere. These are my new favourite chocolate chip cookie and I’m sure they’ll fast become yours too.


Ingredients

Units Scale
  • 150g unsalted butter, at room temperature
  • 170g tahini
  • 175g light brown sugar
  • 50g caster sugar
  • 1 large, free range egg
  • 1tsp vanilla extract
  • 200g plain flour
  • 1tsp baking powder
  • 1/2tsp bicarbonate of soda
  • 1/2tsp fine salt
  • 225g dark chocolate, chopped

Instructions

  1. In the bowl of an electric mixer fitted with the paddle attachment mix the butter, sugars and tahini until light and creamy. Around 5 minutes, scraping down the bowl from time to time. Add the egg and the vanilla extract and mix until combined.
  2. Add the flour, baking powder, bicarbonate of soda and salt and mix until just combined. Using a wooden spoon, stir through the chopped chocolate until evenly distributed.
  3. Cover the bowl with cling film and pop into the fridge for at least 1hr or overnight if you can*.
  4. Preheat the oven to 175C and line two cookie sheets with baking parchment.
  5. Scoop out 3tbsp worth of dough* and roll into a ball shape. Place the cookie balls on the baking sheets leaving 2″ between each cookie. Press each ball down slightly and bake for 13-16 minutes.
  6. Allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

Notes

*If chilling the dough overnight bring the cookie dough out of the fridge 30 minutes before baking to make it easier to scoop. 

*I use an ice cream scoop for larger cookies.

  • Prep Time: 20 minutes plus chilling
  • Cook Time: 13 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: British

Keywords: Tahini, Chocolate, Cookies

7 Comments

  1. July 26, 2022 / 7:06 pm

    adding tahini to these coco chip cookies was the coolest idea! so tasty!

  2. Freya
    July 27, 2022 / 12:15 pm

    These were so good, the tahini added a nutty, slightly umami flavour that is irresistible!

  3. Angela
    July 27, 2022 / 12:36 pm

    I had never thought of making cookies with tahini . A super revelation, these cookies are delicious!

  4. Jerika
    July 27, 2022 / 12:45 pm

    I love chocolate chips!:) Can’t wait to have these tahini chocolate chip cookies and pair it up with my favorite coffee. YUM! Thanks!:)

  5. July 27, 2022 / 11:11 pm

    I too have never thought to use tahini in my choc chip cookies but it’s brilliant! So tasty and nutty – it’s the perfect combination!

  6. July 28, 2022 / 1:24 am

    I haven’t made something with tahini in a while, and it sounds like the perfect addition to a cookie. I’ll have to give these a try.

  7. July 28, 2022 / 12:32 pm

    The most perfect chocolate chip cookies ever! These are insanely delicious!

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