Salted Tahini Chocolate Chip Cookies
These Salted Tahini Chocolate Chip Cookies are soft, chewy, and irresistibly delicious! The tahini in the dough adds a savory component and a unique flavor complex to the cookies. Paired with chocolate chips, you will for sure want to add this chocolate chip tahini cookie recipe to your repertoire!
These cookies are simply classic chocolate chip cookies with tahini. Tahini is a paste made from sesame seeds. It is most commonly known as the base to hummus recipes. For some flavorful hummus recipes, try my Sweet Potato Hummus and Beet Hummus!
Why This Recipe Works
- Addictingly delicious. When it comes to the tahini, you may think that’s a weird ingredient to add in a chocolate chip cookie recipe, but hopefully this true story will help: My husband ate many of these sea salt tahini chocolate chip cookies in one evening and finally confronted me about it. “What did you put in those cookies?! They’re very addicting. I’ll sit down and eat one, but minutes later I have to eat another. It’s like I can’t stop.” He was surprised when I told him the secret ingredient was tahini. He asked if it has addictive properties in it! Ha! Nope, it’s just that good.
- Unique flavor. There are so many fun ways to mix up your chocolate chip cookies! From adding oatmeal to browning butter to using a chocolate base, finding new ways to make this traditional dessert can be fun and exciting! Enter tahini. The sesame paste adds a savory element to the cookies. The chocolate is the perfect sweet counterpart. Topped with some flaky sea salt, and you are in for a unique and surprising flavor!
- Unsalted Butter: If using salted butter instead of unsalted, reduce the amount of salt 1/4 of a teaspoon per 1/2 cup of butter in the recipe. You may want to remove even more as this recipe has a fair amount of salt added to it already.
- Tahini: Make sure the tahini is well stirred. You can make your own homemade tahini, if that interests you.
- Sugars: Using brown sugar will keep the cookies moist and chewy (thanks to the molasses in the brown sugar). The granulated sugar will help the cookies be crisp on the edges and turn golden brown when baking.
- Egg: Eggs provide structure and stability to the cookie. We are also adding an extra egg yolk to provide additional fat.
- Kosher Salt: Kosher salt is a coarser texture than table salt, so be sure to know the substitutions if a recipe calls or one or the other. If a recipe calls for Kosher salt, use 1/4 teaspoon less of table salt per teaspoon of salt. If a recipe calls for table salt, use 1/4 teaspoon more of Kosher salt per teaspoon.
- Flour: I haven’t tried this recipe with gluten free flour, but if you’d like to give it a try I suggest you use Bob’s Red Mill gluten free flour.
- Cream the butter, tahini and sugars. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, tahini, brown sugar and granulated sugar. Beat for 3-4 minutes on medium speed until smooth and combined. Scrap as needed.
- Add the remaining wet ingredients. Add the egg, egg yolk, and vanilla and beat until incorporated.
- Whisk dry ingredients. Whisk the salt, baking soda, baking powder, and flour in a separate bowl until combined. Transfer to the wet ingredients and mix till combined.
- Add chocolate chips. Mix in the chocolate chips with a spatula. Cover the bowl and refrigerate for 12 hours (helps bind the cookies).
- Form into balls. Remove the cookie dough from the fridge and scoop into 2 T sized balls (will make about 14-18 balls). Place on a parchment lined baking sheet about 2 inches apart. (I do four rows of three cookies.)
- Bake the salted tahini chocolate chip cookies. Bake at 325°F for 13-15minutes or until the edges are getting lightly golden brown but the centers are still pale. Remove and sprinkle with flaky sea salt. Let rest on the baking sheet for 5 mins then transfer to a wire rack to cool completely.
If you want to add a deeper flavor to the cookies you can brown the butter. After browning the butter, let it re-solidify before creaming it with the sugars and tahini.
For an in-depth look at how to brown butter, along with tips and FAQS, check out my How to Brown Butter post!
Mix up the tahini prior to measuring and adding it to the bowl. You want to be sure any of the juices that may have separated are well incorporated.
Chilling the dough will help the dough come together, will let the flavors develop better and will reduce the spreading while baking.
Making Ahead, Storing, and Freezing
You’ll want to make these salted tahini chocolate chip cookies somewhat ahead of time as you need to chill the dough for about 12 hours.
Store the cookie dough covered in the fridge for 12 hours.
Store any leftover cookies in an airtight container at room temperature for 3-4 days.
If freezing the cookie dough, let chill for the 12 hours and then form into balls. Flash freeze on a baking sheet until firm. Transfer to a Ziplock bag or airtight container and freeze for 2-3 months. Remove and bake from frozen. You may need to add an additional minute to the bake time.
Tahini is a paste made from ground, toasted sesame seeds.
Yes. The flavor is very subtle, but still comes through.
Yes! Here’s a good homemade tahini recipe you can try.
Yes and no. It’s not 100% necessary, but if you forgo doing it, the cookies will be slightly different in flavor and texture. Chilling the chocolate chip tahini cookies helps bring everything together and helps the flavor develop. It will also help reduce spread when baking.
I haven’t done this personally. However, if you want to do that, I recommend Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
More Chocolate Chip Cookie Recipes
- Double Chocolate Chip Cookies
- Crumbl Chocolate Chip Cookie
- Brown Butter Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookies
- Classic Chocolate Chip Cookies
Did you make this recipe? I’d love to hear about it! Leave a rating and review or scroll below the recipe card and do so there.
Tahini Chocolate Chip Cookies
- 1/2 cup unsalted butter - softened to room temperature
- 1/2 cup tahini - well stirred
- 3/4 cup brown sugar - packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup + 2 tablespoons all purpose flour
- 1 1/4 cup semi sweet chocolate chips
- In a large bowl, or bowl of a stand mixer (fitted with paddle attachment), cream the butter, tahini, and sugars. Beat on medium speed for 3-4 mins, scrape down the bowl 1-2 times during the creaming process. Add the egg, egg yolk, and vanilla and beat until combined.
- In a medium bowl whisk the salt, soda, powder, and flour. Transfer to the wet ingredients and mix till combined.
- Mix in the chocolate chips with a spatula. Cover the bowl and refrigerate for 12 hours (helps bind the cookies).
- Remove from fridge, scoop into 2 T sized balls (will make about 14-18 balls).
- Place on parchment lined baking sheet and bake at 325°F for 13-15minutes. Cookies are done when the edges are getting lightly golden brown but still pale in the middles. Remove, let rest on sheet for 5 mins then transfer to a wire rack to cool completely.