Tahini Chocolate Chip Cookies

It’s remarkable how just a few tablespoons of tahini can transform typical chocolate chip cookies. The usual chocolaty, buttery cookies become pleasantly complex, almost gourmet, once the nutty, rich, even savory sesame seed paste is introduced. You’ll still have the tender, chewy cookie you’d expect from a perfect batch of chocolate chip cookies, but the flavors are heightened and elevated—something only tahini can do (which is why we love the ingredient so much in our tahini brownies!).

Prep the cookie dough a day in advance. The dough has to chill overnight, which makes the cookies bake chewy and tender instead of flat and crispy. And don’t forget the crunchy sesame seeds on top!

Ingredients for Tahini Chocolate Chip Cookies

• Butter: Soften the butter to room temperature so it creams easily with the sugar. You can use brown butter in these cookies for a deeper, nuttier flavor—just make sure to chill the brown butter, then soften it so it’s the right texture.
• Sugars: We’ll use both granulated and brown sugars in these cookies. Brown sugar is a type of sugar that has molasses mixed in, imparting a caramelly flavor and more moisture for a very tender cookie.
• Eggs: Bring two eggs to room temperature. They’ll emulsify into the batter better and create nice volume in the cookies.
• Tahini: The best tahini has a pronounced, rich, toasty nuttiness. The oils in tahini naturally separate as they sit, so give the whole jar a really good stir (making sure to reach the bottom!) before measuring the tablespoons.
• Vanilla extract: Tahini and chocolate are the main flavors in these cookies, but a little delicate, floral vanilla extract ties them together.
• All-purpose flour: No need for any fancy type of flour for these cookies. Regular, versatile all-purpose flour makes the perfect sturdy yet tender cookie.
• Semisweet chocolate chips: As with any chocolate chip cookie recipe, splurge on the best chocolate chips for a quality flavor. You can use milk or dark chocolate chips if you prefer.
• Sesame seeds: We’ll finish the cookies with a few sesame seeds for added nuttiness and a little crunch. Feel free to just use white sesame seeds or a mixture of black and white.

Directions

Step 1: Make the cookie dough

In a large bowl, use a hand mixer or stand mixer to beat the softened butter, granulated sugar and brown sugar until light and fluffy, five to seven minutes.

Beat in the eggs, tahini and vanilla extract. In a small bowl, whisk together the all-purpose flour, baking soda and salt.

Gradually beat the flour mixture into the butter mixture just until no streaks remain.

Editor’s Tip: Try not to overmix the cookie dough or it will come out dense and tough.

Step 2: Add the chocolate chips

Switch to a rubber spatula and fold in the chocolate chips until they’re evenly dispersed.

Step 3: Shape and chill overnight

Shape 1/4 cupfuls of the cookie dough into balls. Use the bottom of a measuring cup or a glass to flatten each dough ball into a 3/4-inch thickness (2-1/2 inches diameter), smoothing the edges as necessary.

Place the cookie dough portions in an airtight container, separating the layers with waxed paper or parchment to prevent them from sticking. Refrigerate the cookie dough, covered, overnight.

Editor’s Tip: Don’t skip refrigerating the dough! It’ll prevent your cookies from spreading during baking so they’re not thin, crispy and crackly.

Step 4: Add the sesame seeds

Place the cookie dough portions 2 inches apart on parchment-lined baking sheets. Let them stand at room temperature for 30 minutes before baking. Sprinkle the tops with sesame seeds and preheat the oven to 400°F.

Step 5: Bake the tahini cookies

Bake the cookies until the edges are golden brown (the centers will still be light in color), 10 to 12 minutes. Cool the cookies on their pans for two minutes, then transfer them to wire racks to cool completely to room temperature.

Recipe Variations

• Maximize the sesame flavor: Once the cookies have cooled slightly, drizzle tahini on top. You could also completely cover the cookie dough balls with white and black sesame seeds before baking.
• Try other mix-ins: Not a fan of chocolate? Try other mix-ins like pistachios, chopped dates, cinnamon or white chocolate.
• Finish with sea salt: Once the cookies have cooled for a few minutes, sprinkle them with flaky salt. It’s such a simple addition that really makes the flavors pop even more.

How to Store Tahini Chocolate Chip Cookies

Once the cookies have cooled to room temperature, store the tahini chocolate chip cookies in an airtight container. They can be kept at room temperature for up to five days. If they start going stale, place a piece of sandwich bread in the container to soften them again.

Can you freeze tahini cookies?

Yes, you can freeze tahini cookies, baked or unbaked. Store cookie dough balls in a zip-top bag in the freezer for up to three months, then bake as directed, adding extra time as needed. Store cooled baked cookies in a freezer-safe container with pieces of parchment or waxed paper in between to prevent them from sticking, then thaw at room temperature.

Tahini Chocolate Chip Cookie Tips

What does tahini do to cookies?

Tahini creates a rich, nutty and slightly savory flavor that balances all the sweet flavors in cookies. It’s similar to peanut butter chocolate chip cookies, where peanut butter adds all its nutty richness and saltiness to chocolate chip cookies, creating a more complex cookie.

Can you make these cookies gluten-free? What about dairy-free?

Yes, you can make these cookies gluten-free or dairy-free. For gluten-free cookies, replace the all-purpose flour with a high-quality gluten-free flour blend and ensure all packaged goods are certified gluten-free. For dairy-free tahini cookies, replace the butter with vegan butter and use dairy-free chocolate chips.

Do you have to chill the tahini cookie dough overnight?

You don’t have to chill the tahini cookie dough, but it is highly recommended. Chilling cookie dough allows the flour to hydrate more fully, concentrating the flavors. It also prevents the cookies from spreading too much, making them more tender and chewier.