Save I discovered tahini cookies by accident while reorganizing my pantry and finding a jar of tahini that had been sitting there for months. A friend mentioned she'd been craving something nutty and rich, so I started playing around with the idea of swirling that earthy sesame flavor into a chocolate chip cookie. The first batch was almost perfect, but I made them too thick and they came out cakey. The second time, I scooped smaller portions and watched them carefully, and that's when the magic happened—cookies with a chewy center and crispy edges, with dark chocolate melting into every bite.
My sister came home from work stressed about a potluck dinner she was attending, and I handed her a warm cookie fresh from the cooling rack. She took one bite and just closed her eyes for a moment, then asked for the recipe before she even finished chewing. That's when I knew these weren't just cookies—they were the kind of thing that makes people pause and actually taste what they're eating.
Ingredients
- All-purpose flour (2 cups): The backbone of the cookie, providing structure while letting the tahini and chocolate shine through.
- Unsalted butter (1/2 cup, softened): Softened butter is non-negotiable here—it creams better with the tahini and creates that tender crumb.
- Tahini (1/2 cup, well-stirred): This is the star ingredient, so stir it thoroughly before measuring to incorporate all that separated oil at the top.
- Brown sugar (1 cup, packed): The molasses in brown sugar adds moisture and a subtle depth that keeps these cookies chewy even the next day.
- Granulated sugar (1/4 cup): This helps balance the sweetness and contributes to those crispy edges we're after.
- Large egg (1): Just one egg keeps the dough from becoming too wet while still binding everything together.
- Vanilla extract (1 teaspoon): A small amount enhances the chocolate and rounds out the tahini's earthiness.
- Baking soda (1 teaspoon): This reacts with the acidic brown sugar to help the cookies spread and brown properly.
- Salt (1/2 teaspoon): Salt amplifies all the flavors—don't skip it or the cookies will taste flat.
- Dark chocolate chips (1 cup): Use good quality chocolate; you can taste the difference in every bite.
- Sesame seeds (2 tablespoons, optional): These add a gentle crunch on top and a beautiful visual nod to the tahini inside.
Instructions
- Set the stage:
- Preheat your oven to 350°F and line two baking sheets with parchment paper so nothing sticks and cleanup is minimal.
- Combine the dry team:
- Whisk together the flour, baking soda, and salt in a medium bowl, making sure the baking soda is evenly distributed so you get consistent rising throughout all the cookies.
- Create the creamy base:
- In a large bowl, beat the softened butter, tahini, brown sugar, and granulated sugar together for about 2 minutes until the mixture is light, fluffy, and pale—this is where the magic of proper creaming happens.
- Add the binding ingredients:
- Mix in the egg and vanilla extract until everything is well combined and you can smell the vanilla wafting up from the bowl.
- Bring it together gently:
- Gradually add the dry ingredients to the wet mixture, stirring with a spatula just until you don't see any flour streaks anymore—overmixing at this point will make tough cookies.
- Fold in the chocolate:
- Gently fold in the dark chocolate chips so they're evenly distributed without crushing them.
- Scoop and top:
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart because they will spread a bit, and sprinkle with sesame seeds if you're using them.
- Bake until golden:
- Bake for 10 to 12 minutes—you're looking for golden edges while the centers still look slightly underbaked and soft, which is the secret to that perfect chewy texture.
- Cool with patience:
- Let them sit on the baking sheet for 5 minutes to set up slightly, then transfer them to a wire rack to cool completely so they firm up to the ideal texture.
Save I made a batch of these for my neighbor after she helped me carry groceries, and she brought the empty container back the next day with a note saying they reminded her of a bakery she loved as a child. Food does that sometimes—it carries memories we didn't know we had.
The Tahini Advantage
When most people think of tahini, they picture hummus or a drizzle on roasted vegetables, so using it in cookies feels like a delightful secret. The sesame flavor is subtle and sophisticated, adding a nutty warmth that makes you wonder what's different about these cookies even before you figure it out. It also contributes moisture to the dough, which is why these cookies stay chewy for days in an airtight container—something I appreciated when I made a double batch and wanted to enjoy them throughout the week.
Chocolate Choices Matter
I've made these with different chocolate chips, and the quality really shows in the final result. High-quality dark chocolate melts smoothly and adds a slightly bitter richness that balances the sweetness of the brown sugar, while cheaper chips can taste a bit waxy. Bittersweet chocolate gives you the most sophisticated flavor, but milk chocolate works beautifully too if you prefer something sweeter—the tahini will ground either choice and keep the cookie from feeling one-dimensional.
Storage and Variations
These cookies keep remarkably well in an airtight container, staying soft and chewy for up to five days, which means you can bake them at the beginning of the week and have a ready-made treat on hand. I've also experimented with adding white chocolate chips for contrast, swapping in some chopped nuts for extra texture, or even a tiny pinch of cayenne pepper to add intrigue. The base recipe is forgiving enough to handle a little creativity while still tasting like itself.
- For a vegan version, use plant-based margarine instead of butter and a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, rested 5 minutes) instead of the regular egg.
- You can make these ahead by freezing scoops of dough on a baking sheet and then storing them in a freezer bag—just add a minute or two to the baking time.
- If sesame seeds aren't your thing, skip the topping entirely or try a light sprinkle of fleur de sel for a sweet-and-salty moment.
Save These tahini-chocolate chip cookies have become my go-to gift and my secret weapon when I want to impress someone with minimal effort. They're proof that sometimes the best recipes come from happy accidents and a willingness to let ingredients surprise you.
Kitchen Guide
- → What does tahini add to the cookies?
Tahini provides a rich, nutty flavor and moist texture, enhancing the cookie's depth and chewiness.
- → Can I substitute dark chocolate chips?
Yes, bittersweet or milk chocolate chips can be used depending on your preferred sweetness and intensity.
- → How do sesame seeds affect the cookies?
Sprinkled on top, sesame seeds add a subtle crunchy texture and complement the tahini's nutty profile.
- → What is the best way to store these treats?
Store in an airtight container at room temperature for up to five days to maintain freshness.
- → How can I make a vegan version?
Replace butter with plant-based margarine and use a flaxseed egg substitute (flaxseed meal mixed with water) for binding.