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–+ servings
bite shot of a chocolate chip tahini cookie on a wire rack.

Chocolate Chip Tahini Cookies

Angelina Papanikolaou
Indulge in Chocolate Chip Tahini Cookies with this easy recipe! Enjoy rich, nutty flavors in these gooey, chewy treats that require just one bowl and no mixer.
5 from 17 votes
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Prep Time 10 minutes
Cook Time 14 minutes
Resting time 30 minutes
Total Time 54 minutes
Course Cookies
Cuisine American, Greek, Mediterranean
Servings 16 cookies
Calories 440 kcal

Equipment

  • Large mixing bowl
  • Whisk
  • Rubber spatula
  • Baking sheet
  • Cookie scoop
  • Wire cooling rack

Ingredients 

  • 1 cup butter melted
  • 1 1/2 cups brown sugar I use dark brown sugar
  • 2 tbsp granulated sugar
  • 1 egg room temperature
  • 1 egg yolk room temperature
  • 1 tablespoon vanilla extract
  • 1 cup tahini
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 oz dark chocolate chopped
  • sesame seeds for topping
  • flakey sea salt (optional) for topping

Instructions 

  • In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
  • Add the egg, egg yolk, and vanilla extract, whisking until fully incorporated. Stir in the tahini until well combined.
  • Add the flour, baking soda, and salt to the wet ingredients and mix with a rubber spatula until there are not more dry spots of flour. Be careful not to overmix the dough, as this can result in tough cookies.
  • Fold in the chopped chocolate, reserving some for sprinkling on top of the cookies before baking.
  • Cover and allow the dough to rest for at least 30 minutes at room temperature, or up to 24 hours in the refrigerator.
  • While the dough is resting, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Using a 3-ounce cookie scoop or your hands, form balls of dough and place them evenly spaced on the prepared baking sheet (5-6 dough balls per baking tray). Top with the reserved chocolate and sprinkle sesame seeds on top.
  • Bake the cookies in the preheated oven for 13-15 minutes, or until the edges are golden brown and the centers are still slightly soft. Keep an eye on the cookies during the last few minutes of baking to ensure they don't overbake.
  • Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. 

Notes

  • 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.

Nutrition

Serving: 1cookieCalories: 440kcalCarbohydrates: 47gProtein: 6gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 53mgSodium: 251mgPotassium: 228mgFiber: 3gSugar: 25gVitamin A: 401IUVitamin C: 1mgCalcium: 58mgIron: 3mg
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