Tahini Chocolate Chip Cookies

5 from 6 votes

This Tahini Chocolate Chip Cookies Recipe is the perfect mix of nutty tahini and classic chocolate chip cookie flavor. These chewy cookies bake with crispy edges, a chewy center, and plenty of melty chocolate chips.

This tahini chocolate chip cookies recipe is simple to make and uses ingredients you can find in most grocery stores. The dough comes together easily in one large mixing bowl with very little effort.

Prep Time20

Cook Time11

Total Time1 31

Servings: 36 cookies

Author: Maria Corcuera

Equipment

1 bowl
2 cookie sheets

Ingredients

2 Cups all-purpose flour scooped and leveled
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 large egg room temperature
1 large 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
2 Cups (250 g) all-purpose flour, 3/4 teaspoons (0.8 teaspoons) baking soda, 1 Tablespoon cornstarch
In a mixing bowl, mix sugars, butter, tahini and salt, until no lumps are visible. Whisk in eggs and vanilla and mix
1 Cup (220 g) brown sugar, 1/4 Cup (50 g) granulated sugar, 1 1/4 Cup (300 g) tahini, 3/4 Cups (170.3 g) unsalted butter, 1 teaspoon coarse salt + more for sprinkling on top, 1 large egg , 2 teaspoons vanilla extract, 1 large yolk
Mix in your dry ingredients until just combined. Do not over mix!* Fold in chocolate chips
2 Cups (360 g) semi-sweet 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

Expert Tips

Chill the dough for at least 1 hour for the best flavor and texture.
Use room temperature eggs so the dough mixes more smoothly.
Do not overmix once the dry ingredients are added or the cookies may turn dense.
A cookie scoop helps create evenly sized cookies that bake at the same rate.
Slightly underbaking gives the cookies a softer chewy center.
Add a few extra chocolate chips on top of the cookie dough balls before baking for a more beautiful cookie.
Rotate the baking tray halfway through baking if your oven heats unevenly.
Let the baked cookies cool slightly before moving them so they do not break apart.

Frequently Asked Questions

What does tahini taste like in cookies?

Tahini adds a mild nutty flavor that pairs really well with chocolate chips.

Can I make the dough ahead of time?

Yes. The dough can stay refrigerated for up to 3 days before baking.

Why do I need room temperature eggs?

Room temperature eggs mix more evenly into the wet ingredients and help create smoother dough.

Can I freeze the cookie dough?

Yes. Freeze the cookie dough balls and bake directly from frozen with 1–2 extra minutes added.

How do I keep the cookies soft?

Store the cookies in an airtight container once fully cooled.

Can I use chocolate chunks instead of chips?

Absolutely. Chocolate chunks melt beautifully and create larger chocolate pockets.

Nutrition