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Tahini Chocolate Chip Cookies

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5 from 4 reviews


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.


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


  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.


*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