Tahini Chocolate Chip Cookies

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!

Tahini Chocolate Chip Cookies

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
Tahini Chocolate Chip Cookies

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!
Tahini Chocolate Chip Cookies

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!

Follow me on Instagram and tag #sweetfixbaker to see your amazing creations!

Tahini Chocolate Chip Cookies
Print Recipe
5 from 2 votes

Tahini Chocolate Chip Cookies

Soft, chewy and thick cookies, with semi-sweet chocolate chips and a nutty tahini flavor, and no need of an electric mixer!
Prep Time20 mins
Cook Time11 mins
Additional Time1 hr
Total Time1 hr 31 mins
Course: Cookies
Cuisine: American
Keyword: easy chocolate chip cookies, how to make chocolate chip cookies, Maria Corcuera, not your usual chocolate chip cookies, sweet fix baker, tahini chocolate chip cookies, tahini dessert, the best chocolate chip cookies
Servings: 36 cookies
Calories: 185kcal
Author: Maria Corcuera

Ingredients

  • 2 Cups all-purpose flour
  • 3/4 teaspoons baking soda
  • 1 Tablespoon cornstarch
  • 1 Cup brown sugar tightly packed
  • 1/4 Cup granulated sugar
  • 1 1/4 Cup tahini I used a more liquid, squeezable tahini
  • 3/4 Cups unsalted butter melted and cooled
  • 1 teaspoon coarse salt + more for sprinkling on top
  • 1 egg + 1 egg yolk room temperature
  • 2 teaspoons vanilla extract
  • 2 Cups semi-sweet chocolate chips

Instructions

  • 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

Notes

* 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
* Over mixing the dough can result on cakey, hard cookies, instead of chewy and soft
* 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!

Nutrition

Serving: 1g | Calories: 185kcal | Carbohydrates: 20g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 20mg | Sodium: 93mg | Fiber: 1g | Sugar: 12g

Free Guide + Free Recipes!

Join our mailing list and receive my free guide “Commonly made mistakes when Baking”.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Recipes



Maria
Sweet Fix Baker is a baking blog full of sweet recipes, including indulgent and healthier ones!
Click here to read more about me, or contact me here if you want to send me a quick message.
error: Content is protected !!