Tahini chocolate chip cookies are soft and chewy on the inside and slightly crispy on the outside! Nutty tahini makes these cookies extra special and delicious!
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Tahini chocolate chip cookies combine the nutty flavor of tahini with rich chocolate flavor. They’re everything you love about classic chocolate chip cookies but with an elevated nutty flavor from tahini!
I love tahini in savory dishes, but it’s also delicious in desserts too! For more tahini recipes, try my tahini oatmeal cookies, tahini brownies, and my tahini chocolate cake.
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Why This Recipe Works
- Tahini gives the cookies a rich, nutty flavor. It also replaces some of the butter in the recipe.
- Cinnamon adds a hint of warm flavor. It makes these cookies extra delicious like these cinnamon chocolate chip pecan cookies.
- Chocolate lovers will love how chocolatey they are just like these maple chocolate chip cookies!
- They are soft and chewy!
- The dough comes together in just 10 minutes. They require an inactive chill time. The chill time helps the flavor develop.
Ingredients
Below are useful notes about some of the ingredients for this tahini chocolate chip cookies recipe.
- Tahini: Tahini adds a richness that allows you to leave out some of the butter. Tahini adds a delicious, nutty flavor but isn’t sweet. Be sure to stir the tahini before scooping it out of the jar. I also love using tahini to coat the pan for my Lebanese sfouf recipe!
- Chocolate: Use either semi-sweet chocolate chips or chopped dark and or semi-sweet chocolate from the baking aisle.
- Sea salt (optional): Sea salt is optional but recommended! Top with flaky sea salt before or after baking. The salt is a nice contrast with the sweetness.
Find the full list of ingredients and their measurements in the recipe card below.
Substitutions
- Swap in chocolate chips in place of chopped chocolate.
Instructions
Below are instructions on how to make chocolate and tahini cookies.
Step 1: (Picture 1 above) Mix the tahini, butter and sugars with an electric mixer in a large bowl.
Step 2: (Picture 2 above) Mix in the egg, egg yolk, and vanilla extract.
Step 3: (Picture 3 above) Mix in the dry ingredients til just combined. Stir in the chocolate chips.
Step 4: (Picture 4 above) Scoop the cookies in 2″ balls and place them on a parchment paper lined baking sheet. Bake at 375 F for 9-11 minutes.
Expert Tips
- Make sure to stir the tahini before scooping it out of the jar.
- Use chocolate chips or chopped chocolate. Chocolate chips are a little easier, but chopped chocolate is nice because it disperses nicely throughout the cookies!
- The cookies will be lighter in color compared to other chocolate chip cookies. This is due to the tahini in the cookie dough.
Recipe FAQs
Tahini adds a slight nutty flavor and keeps baked goods moist. It’s a great peanut butter alternative to bake with for those with a peanut butter allergy.
Tahini can be stored in a pantry or cabinet or in the fridge. Storing tahini in the fridge will cause the tahini to be a little thicker.
Store these tahini chocolate chip cookies in an airtight container at room temperature for up to 1 week. Freeze cookie dough balls or the baked cookies in a freezer safe container for up to 1 month.
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Tahini Chocolate Chip Cookies
Equipment
Ingredients
- 1 1/3 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter room temperature
- 1/2 cup tahini well stirred
- 1/4 cup brown sugar light or dark, packed
- 3/4 cup granulated sugar
- 1 1 /4 teaspoons vanilla extract
- 1 large egg room temperature
- 1 egg yolk
- 6 ounces chocolate semi-sweet and/or dark, chopped
- sea salt flakes for sprinkling
Instructions
- In a medium sized bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon and salt. Set aside.
- In the bowl of an electric mixer with the paddle attachment or with a handheld mixer on medium speed, cream the butter, tahini, and sugars for about three minutes. Scrape down the sides of the bowl with a spatula then add the egg followed by the egg yolk with the mixer on medium speed. Add the vanilla extract.
- With the mixer on low speed, slowly add the dry ingredients and mix until just combined. Using a spatula, stir in the chocolate.
- Use a 2 tablespoon cookie scoop to drop the cookies onto the cookie sheet. Place them 2″ apart. Cover with plastic wrap and chill for at least two hours.
- Sprinkle the tops with sea salt just before or immediately after baking.
- Bake at 375 for 9-11 minutes. Let cool on the baking sheet for 10 minutes before then transferring them to a rack to cool completely.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
kai
Me and my family love these cookies and their super easy to make.ʕ ꈍᴥꈍʔ
Natalie
Hey Kai, Aww yay I’m thrilled to hear these cookies are a hit with you and your family! Thanks so much for taking the time to comment 🙂
Christine
Fantastic recipe! I never thought to add tahini to chocolate chip cookies but when I tell you it’s a game changer! Perfectly nutty, with big chocolate chunks, and the salt sprinkled on top makes all the flavours pop. Highly recommend trying this recipe out, you will not be disappointed!
Natalie
Hi Christine,
Thank you so much for your comment! I’m thrilled you enjoyed these tahini chocolate chip cookies! You described them perfectly! Have an awesome day! xo Natalie
Helan
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
Natalie
Thanks so much for making these cookies Helan!! I’m so happy you and your family loved them! Hope your friends do as well! Thanks for taking the time to write a comment! Have a great day!
Rebecca
Just made these for my family and OMGGG flipping out at how good they are!! So NYTimes just came out with a tahini chocolate chip which sounded intriguing, but honestly it didn’t have great reviews across the board, so I searched the internet far and wide for a recipe that would legit taste like tahini and you did NOT disappoint. Will be making these again soon 🙂