You know that moment when you're craving cookies—really bad, but there's no way you're putting on your shoes or heading to the grocery store? That's how these tahini chocolate chip cookies came to life.
I wasn't trying to reinvent the wheel. I just wanted a cookie that was a little toasty, a little gooey, with just the right balance of sweet nuttiness.
These are soft and chewy cookies that are freckled with melty chocolate chips and flaky sea salt—a Mediterranean take on the classic, with rich, nutty flavor from the tahini.
If you've got a jar of tahini sitting in your pantry waiting for its dessert moment—this is it. Let’s make cookies. 💛
Gather the Ingredients
You will need a fresh egg, butter, and the rest lives in your pantry.
When it comes to chocolate chips, use your favorite brand of chocolate. I prefer creamy milk chocolate chips, so that's what I used.
Tahini Tip
If your tahini is clumpy or too thick, mix it with a tablespoon or two of water until it becomes runny and pourable, then measure it out for the recipe.
I love the Al Kanater brand—it's pourable and comes in a squeeze bottle.
Start with the Wet Ingredients
In a small saucepan, brown the butter over medium-low heat until it smells deeply nutty and caramel-like.
Pour the warm butter into a large mixing bowl. Add the brown sugar, white sugar, smooth tahini, and vanilla. Whisk to combine.
By now, the butter should have cooled slightly. Add the egg and whisk until fully incorporated
Mix in the Dry Ingredients
Switch to a spatula or sturdy spoon; Add the flour, baking powder, and salt. Stir until no dry streaks remain.
Add the chocolate chips or chopped chocolate and fold them into the dough until evenly distributed.
Use a #40 Cookie Scoop (about 1.5 tablespoons or 0.78 oz).
This size gives you perfectly portioned, medium-sized cookies that bake evenly every time. Plus, scooping makes the process faster and less messy—win-win.
Chill the Dough
Chill the dough for at least 15 minutes in the fridge. You can either:
- Chill the entire bowl (just cover it), or
- Pre-scoop the cookie dough onto a baking sheet and chill the tray directly.
While the dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Place the cookie dough 1-2 inches apart so that they have enough space to spread out.
Sprinkle with a little flake salt and Bake!
Love tahini in sweet recipes? Try my cinnamon tahini waffles next! 🧇 🙌
How to Know When Your Cookies are Done
You're looking for golden edges and set tops. The centers should look slightly soft and underbaked—that's the sweet spot. They'll continue to cook on the hot pan as they cool, which is how you get that gooey middle and chewy texture.
If the whole cookie looks firm and browned, it's likely overbaked.
If you're the kind of person who always has a jar of tahini in the pantry (hi, same), you'll love these cookies. And if you're in a tahini mood, don't miss my other tahini-packed favorites.
Now let’s bake. 👇
Print
Tahini Chocolate Chip Cookies
- Total Time: 32 Minutes
- Yield: About 16 cookies 1x
- Diet: Vegetarian
Description
These cookies are chewy, nutty, and subtly toasty thanks to rich tahini and brown butter. They come together quickly (no mixer needed!) and bake in just 12 minutes. It's the everyday cookie you whip up on a whim, but with a Mediterranean twist that makes them feel just a little more special. ♡
Ingredients
- 8 tablespoons unsalted butter (1 stick of butter)
- ¼ cup brown sugar
- ½ cup sugar
- ¼ cup tahini
- 1 teaspoon vanilla bean paste or extract
- 1 large egg
- 1 ¼ cup flour
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup chocolate chips
- flake salt
Instructions
- In a small saucepan over low heat, melt the butter and cook until it smells deeply nutty and turns golden brown with toasty bits at the bottom. Don't walk away! Once browned, immediately remove from the heat.
- Pour the warm brown butter into a large mixing bowl. Add the brown sugar, white sugar, tahini, and vanilla. Whisk until combined.
- Add the egg and whisk until the mixture is smooth.
- Switch to a spatula or sturdy spoon. Stir in the flour, baking soda, and salt until no dry spots remain.
- Add chocolate chips (or chopped chocolate) and fold until evenly mixed throughout the dough.
- Use a #40 cookie scoop (about 1.5 tablespoons) to portion the dough onto a parchment-lined baking sheet. Sprinkle flake salt on top (optional). Chill the dough balls in the fridge for at least 15 minutes. This helps the cookies hold their shape and improves texture.
- While the cookies chill, preheat your oven to 350°F (175°C).
- Bake 12 minutes for soft, gooey centers or 14 minutes for crispier edges.
- Let cool slightly before enjoying!
Notes
Based on Pinch of Yum’s iconic soft chocolate chip cookies, this version gets a Mediterranean twist with tahini and brown butter.
- Prep Time: 20 Minutes
- Cook Time: 12 Minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: Mediterranean-Inspired, American
Patricia says
These tahini cookies are so good. I added sesame seeds on top of mine and the kids loved them!
Ashley says
That's awesome, Patricia! Sounds delicious.