Soft, chewy and thick Tahini Chocolate Chip cookies, with semi-sweet chocolate chips and a nutty tahini flavor -and no need of an electric mixer!

These cookies are easy to make, with melted butter and soft tahini that allows for a hand mixing instead of an electric mixer.

They’re thick and chewy, soft and nutty, with semi sweet chocolate chips or chunks and extremely delicious!

Ingredients you’ll need

• All-purpose flour
• Baking soda
• Cornstarch
• Brown sugar
• Granulated sugar
• Tahini (I used a more liquid, squeezable tahini)
• Unsalted butter, melted and cooled
• Coarse salt
• Egg and egg yolk, room temperature
• Vanilla extract
• Semi-sweet chocolate chips

Tips and Tricks

Eggs at room temperature

• Leave eggs outside of fridge for 30 min prior to using
• If pressed on time, allow eggs to sit -completely covered- in warm (no hot) water for 10 minutes

Do not over mix your dough

• Over mixing the dough can result on cakey, hard cookies, instead of chewy and soft
• To avoid that, once you add your flour to your wet ingredients, fold it or mix it until JUST combined!

Perfectly shaped cookies

• OPTIONAL: if cookies are irregular, use a circular cookie cutter slightly bigger than your cookies and make a circular motion to swirl the cookies around inside the cookie cutter. This needs to be done when cookies are still warm!

How to make Tahini Chocolate Chip Cookies (with how-to photos)

In a separate bowl, mix flour, baking soda and cornstarch and set aside

In a mixing bowl, mix sugars, butter, tahini and salt, until no lumps are visible. Whisk in eggs and vanilla and mix

Mix in your dry ingredients until just combined. Do not over mix! Fold in chocolate chips.

Place a plastic wrap on top, directly touching the dough and covering it completely; refrigerate for at least 1 hour and up to 3 days

Remove from fridge and let it come at room temperature for 10-15 minutes

Pre-heat oven to 350 F and line 3 baking sheets with parchment paper. Using a 1.5 Tablespoon cookie scoop, form cookies and place them on prepared parchment paper 2.5 inches apart

Bake for 10-12 minutes, remove from the oven and let cool for 3 minutes, then transfer to a wire rack to cool completely

If you’re looking for more cookie recipes, follow this link!

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