These easy one-bowl Salted Tahini Chocolate Chip Cookies are big and chewy, with a slightly nutty flavor of tahini and puddles of chocolate. They will become your new favorite cookie!
Salted Tahini Chocolate Chip Cookies. These are my absolute favorite cookies at the moment. They are soft on the inside with crunchy edges, just like a cookie you will find at a bakery. They're thick and chewy with a slight nutty taste from the tahini. It's not overwhelming. Just enough to take these cookies to the next level. And ummm can we talk about the pools of melted dark chocolate? I just want to dive right into them.
TAHINI CHOCOLATE CHIP COOKIE RECIPE INGREDIENTS
Let’s go over the ingredients you will need for this paleo chocolate chip cookie recipe. Using high-quality ingredients is key to producing the BEST EVER salted tahini chocolate chip cookies!
- Butter: I always bake with salted butter (unless stated otherwise). Salted butter doesn’t contain any natural flavorings that unsalted butter has. Just two ingredients; cream and butter. These tahini cookies can be made with salted or unsalted butter. If you are using unsalted butter, increase the salt by ½ teaspoon.
- Tahini: Tahini is the star of the show here! Make sure to give the tahini a good stir before using. This tahini from Soom Foods is my favorite!
- Brown sugar: Brown sugar adds to the chewiness of these cookies. I like to use light brown sugar, but dark brown sugar works just as well! Use your favorite brand of brown sugar. This is the one that I use in all of my baking.
- Granulated sugar: Use your favorite granulated or organic cane sugar! This is the one that I use in all of my baking.
- Egg: Always use large eggs when you are baking. Make sure that the egg you use is at room temperature for the best results.
- Vanilla extract: Always use pure vanilla extract (not imitation) for the best tasting baked treats!
- All-purpose flour: Use unbleached all-purpose flour. Make sure that you measure out your flour correctly. I recommend using a kitchen scale to weigh the flour for the most accurate measurement.
- Dark chocolate: I always choose a high-quality dark chocolate like Ghirardelli or Valrhona for my baking! You can also use chocolate chips. Please note that if you use chocolate chips, your cookies will not have those luscious melty puddles of chocolate.
- Flaked sea salt. Topping your cookies with flaked sea salt is totally optional, but in my opinion, it really elevates the cookies. The sweet/salty/nutty combination is amazing! My favorite is Maldon Sea Salt.
How to Make Chewy Tahini Chocolate Chip Cookies
This Tahini Chocolate Chip Cookie recipe is easy to make and requires only one bowl and a few steps! Let’s go through the steps to make sure you end up with the perfectly chewy and delicious cookies.
- Prepare ingredients. Measure all of your ingredients accurately. I like to use a kitchen scale to weigh out all of my ingredients. Make sure the melted butter is slightly cool and the egg is at room temperature before beginning.
- Combine the butter, tahini, and sugars. Place the melted butter and tahini into a large mixing bowl. Add the two sugars and whisk to combine.
- Add the egg and vanilla extract. Next, add the egg and vanilla extract to the butter/sugar mixture. Whisk well to combine.
- Combine dry ingredients and add to wet. Add the flour, baking powder, baking soda, and salt to the rest of the ingredients and mix until combined.
- Stir in dark chocolate. Finally, stir in the dark chocolate until it is evenly distributed throughout the cookie dough.
- Chill the cookie dough. Cover the cookie dough tightly with plastic wrap and chill for 30 minutes to 1 hour. Chilling the dough will help the dry ingredients absorb the wet ingredients and prevent the cookies from spreading too much during baking.
- Preheat the oven and bake. Use a large cookie scoop to drop 3 tablespoon-sized dough balls onto parchment lined baking sheets. Place the cookie dough balls 2 inches apart (no more than 6 cookies per tray). Bake the cookies in a preheated oven at 350 degrees F for 12-14 minutes.
- Cool and enjoy! Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
Tahini Chocolate Chip Cookies FAQs
HOW TO STORE CHOCOLATE CHIP COOKIES
Store your chocolate chip cookies covered in an airtight container at room temperature for up to 1 week.
HOW TO FREEZE CHOCOLATE CHIP COOKIES
You can freeze baked cookies or unbaked cookie dough balls for up to 3 months.
CAN I MAKE CHOCOLATE CHIP COOKIES AHEAD OF TIME?
To make cookies in advance, prepare the cookie dough balls and freeze them in a single layer on a parchment-lined baking sheet. Once completely frozen, pack the cookie dough balls into an airtight container or freezer bar to freeze up to 3 months. Once you are ready to bake, remove the frozen cookie dough from the freezer and bake at 350ºF. Add 2-3 minutes to your baking time.
- Classic Toll House Chocolate Chip Cookies
- Double Chocolate Cookies
- White Chocolate Cranberry Oatmeal Cookies
- Brown Butter Banana White Chocolate Chip Cookies
- Gluten Free Chocolate Chip Cookies
If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡
Tahini Chocolate Chip Cookies
- ⅔ 150 g cup butter, melted
- ⅔ 170 g cup tahini
- ¾ 165 g cup brown sugar
- ¼ 55 g cup granulated sugar
- 1 egg
- 2 tablespoon vanilla extract
- 1 ½ cups 188 g all-purpose flour (can substitute whole wheat pastry flour or gluten free 1 to 1 baking flour)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 oz 226 g dark chocolate chopped (or about 1 ½ cups chocolate chips)
- flaked sea salt for topping
- In a large mixing bowl, beat melted butter, tahini, and sugars together. Add egg and vanilla extract. Whisk until combined.
- Add flour, baking powder, baking soda, and salt to the butter/sugar mixture. Mix well to combine, making sure there are no dry spots.
- Stir in chopped chocolate until it is evenly distributed throughout the cookie dough.
- Cover the cookie dough tightly with plastic wrap and chill for 30 minutes to 1 hour.
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- Use a large cookie scoop to drop 3 tablespoon-sized dough balls onto parchment lined baking sheets. Place the cookie dough balls 2 inches apart (no more than 6 cookies per tray).
- Bake the cookies in a preheated oven for 12-14 minutes.
- Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. Top with flaked sea salt and enjoy!
- Store: Store your chocolate chip cookies covered in an airtight container at room temperature for up to 1 week.
- Freeze: You can freeze baked cookies or unbaked cookie dough balls for up to 3 months.
- Make ahead: To make cookies in advance, prepare the cookie dough balls and freeze them in a single layer on a parchment-lined baking sheet. Once completely frozen, pack the cookie dough balls into an airtight container or freezer bar to freeze up to 3 months. Once you are ready to bake, remove the frozen cookie dough from the freezer and bake at 350ºF. Add 2-3 minutes to your baking time.
Thank you for this recipe!
Great cookies; not overly sweet. I'll make these again.
I especially appreciated the weights of each ingredient and information about how to store the cookies.
I got excellent results.
First time that I’ve made cookies with tahini and they were delicious!!
I really liked the flavor that it added and will be using this recipe again! I doubled the batch because my three teenage sons devour cookies
I have made this recipe multiple times, and it’s always a crowd pleaser. The dough is always a little too greasy so I usually add a few extra tablespoons of flour. This time I used extremely softened butter (instead of melted) and a whisk attachment on my kitchenaid mixer (instead of the paddle), and I also measured the dry ingredients by volume with the exception of the chocolate chunks (instead of weighing). I used a large scoop and baked them 14 mins, at which point they looked perfect but I like a slightly done cookie, so I kept them in for 16 mins total. They came out great- lightly crispy on the edges and tender but not underdone in the center, and not too sweet. They also did not over spread. I used Soom tahini and the delicious nutty (but not bitter) flavor shines through. Definitely a keeper!
Cookies are delicious! Chewy and crispy all at once. I prefer cooking them at room temperature so that the cookies are flatter. Added chopped pecans for the extra crunch. Thank you for sharing.
Salted or unsalted butter?
I bake these cookies with salted butter. If you use unsalted butter, add and extra 1/4-1/2 tsp of salt to your dry ingredients.
Thank you for trying it with gluten free flour! These will be next on my baking list.
Yay!! Enjoy! 🙂
The measurement for baking soda is incorrect. Could you please put correct measurements? It says 1/1. I had to guess what it meant and put 1 teaspoon and my cookies came out round and puffy not flat.
Hi Donna! So sorry about that! It should say 1/2 tsp baking soda. I updated the recipe.
These cookies are PERFECT. I just made them for the first time and was a little nervous because I've never baked with tahini but, they are seriously SO GOOD.
Thank you, Kim!! Tahini is the best in baked goods!