Tahini Chocolate Chip Cookies

A close up of a cookie loaded with chocolate chips and topped with sea salt

5 from 7 votes

This easy recipe for tahini chocolate chip cookies makes the best chewy, chocolatey cookies! The tahini adds nutrition and a delicious rich flavor. Sea salt brings out all the chocolate flavor!

Prep Time20

Cook Time11

Chill Time2

Total Time2 31

Course: Cookies, Desserts

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 164kcal

Author: Natalie

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

US Customary - Metric

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

Chocolate: Use chocolate chips or chopped chocolate. Chocolate chips are a little easier, but chopped chocolate is nice because it disperses nicely throughout the cookies!

Tahini: Make sure to stir the tahini before scooping it.

Chilling the dough: Chilling the dough helps the flavor develop. It also keeps the cookies from spreading too much while baking. I recommend 2 hours, but 1 hour will also work. It's easier to scoop the dough, place it on a baking sheet, cover with plastic wrap then chill it. Scooping dough before chilling it is much easier than scooping chilled dough.

Storage: Store these tahini chocolate chip cookies in an airtight container at room temperature for up to 1 week. Freeze the cooled cookies in a freezer safe container for up to 1 month. Cookie dough balls can be frozen for up to 1 month before baking.

Nutrition