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Flavorful Tahini Chocolate Chip Cookies

tahini chocolate chip cookies - featured image

These tahini chocolate chip cookies combine the rich, nutty flavor of tahini with sweet pockets of melty chocolate chips, creating a chewy and soft texture that’s perfect for any occasion.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113 g) unsalted butter, softened
  • ¾ cup (180 ml) smooth tahini
  • 1 cup (200 g) brown sugar, packed
  • ¼ cup (50 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (270 g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until fluffy and light in color, about 3-4 minutes.
  4. Stir in the tahini until fully blended with the butter-sugar mixture.
  5. Beat in the eggs one at a time, followed by the vanilla extract, mixing well.
  6. Gradually add the dry ingredients to the wet mixture, stirring gently just until combined.
  7. Fold in the chocolate chips evenly into the dough.
  8. Using a cookie scoop or tablespoon, drop rounded balls of dough about 2 inches apart on the prepared baking sheets.
  9. Bake for 10-12 minutes, or until edges are golden but centers still look soft.
  10. Let the cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

If dough is too sticky, chill in the fridge for 15 minutes before scooping to get thicker cookies. Avoid overmixing after adding flour to keep cookies tender. Toast tahini briefly in a warm pan for enhanced nutty flavor. Remove cookies from oven when edges are golden but centers are still soft for chewy texture. Store in airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Nutrition

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