tahini chocolate chip cookies

I’m a recent lover of tahini and I’m never going back to the dark days of no tahini – no way.


I put tahini sauce on everything from big bowls of roasted veggies to sweet potato fries to salad. I put tahini in cake (thanks molly yeh!) and I put tahini in frosting. I’ve yet to introduce my friend the choco chip cookie to tahini…. but that sad streak ended when I made these beauties!


Tahini and butter pair up to play a fluffy game in the mixer, and then it’s same-old chocolate chip cookie game from there on out. These bake up nice and thin, with crispy edges and chewy centers (cliche cookie words, I know, but they still mean exactly what we want them to and we’re happy when we hear them). These cookies are the perfect thing to bake for your family when they’re done with the fancy stuff.


They truly are best when they rest in the refrigerator overnight – but – in order to bake these guys I took pictures of I stuffed all the dough in my overcrowded freezer to firm it up, then scooped balls and froze those for a bit – and guess what? They were delicious! If you’re in a cookie rush I don’t judge you or blame you – every single shortcut you can think of I’ve probably done.  We’re in this together. Plus – Andrew can vouch for these lovelies – he doesn’t volunteer to hand model for any ole cookie. See below for photographic evidence.


tahini chocolate chip cookies
recipe adapted from david lebovitz
makes about 25 cookies, depending on the size

8 tablespoons unsalted butter, at room temperature
1/2 cup tahini
1/2 cup  granulated sugar
1/2 cup packed light brown sugar
1 large egg, at room temperature
1 large egg yolk
1 teaspoon vanilla extract
cup plus 2 tablespoons flour
3/4 teaspoon baking soda
teaspoon kosher or sea salt
2ish cups bittersweet or semisweet chocolate chunks, or chocolate chips (I did a blend of chocolate chips, chopped up dark and milk chocolate – including all the little bits!)

coarse sea salt, for topping.


In the bowl of a stand mixer, beat the butter, tahini, granulated sugar and brown sugar on medium speed until light and fluffy looking – maybe 3ish minutes. Scrape down the sides of the bowl well, and then add the egg, egg yolk and vanilla and beat until combined.

In a separate bowl, whisk together the flour, baking soda and salt. Slowly add that in to the mixer while it is running on low speed, and mix until just barely combined. Stir in the chocolate using a spatula or wooden spoon – being very careful not to overmix. Leave the dough in the refrigerator overnight (or, if you are feeling desperate like me, stick in the freezer).
Preheat the oven to 325F and line baking sheets with parchment. Scoop out any size cookie (I did a 1-2 tablespoon cookie scoop), and bake for 12 minutes, flipping the pans halfway. Bake until edges are starting to get golden brown but the middle still is very pale. Remove from oven, and cool on a cooling rack (I let them firm up a bit on the pan before I moved them to the rack). Sprinkle with the coarse sea salt. Enjoy with friends and family and maybe some milk.