Take your cookie game to the next level with these Tahini Chocolate Chip Cookies! Creamy, nutty tahini combines with crunchy walnuts and decadent dark chocolate chips in a sweet flour and oat batter. Baked to golden perfection, they’re crisp around the edges with a soft, gooey center that will leave you coming back for more!
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Why You’ll Love These Tahini Chocolate Chip Cookies
If you know anything about us, you know that we can never turn down a cookie, especially when they’re freshly baked! To prove our point, we have countless cookie recipes like our chewy chocolate chip cookies, soft peanut butter cookies, and white chocolate macadamia nut cookies. However, these tahini cookies are something truly unique and absolutely drool-worthy! Put simply, they’re:
- Crisp around the edges yet soft and gooey in the center
- Filled with pools of melty chocolate in every bite
- Given a boost of rich, nutty flavor
- Full of crunchy texture with the addition of walnuts
- Made with a sweet, rich base of flour, oats, sugar, and egg yolks
What Is Tahini?
Tahini, sometimes also referred to as tahina, is a paste made from toasted ground hulled sesame seeds A staple in Middle Eastern cuisine, it is used in a wide variety of dishes like hummus, baba ganoush, and salad dressings.
However, it’s particularly delicious when used in sweet recipes. Its nutty flavor is similar to that of peanut butter or sunflower butter, and the rich, savory taste balances out any overpowering sweetness, adding extra depth to recipes like these tahini chocolate chip cookies.
How to Make Tahini Chocolate Chip Cookies
These tahini cookies are made pretty much the same way you would make chocolate chip cookies, but we’ll walk you through the process and everything you’ll need below!
Tools You’ll Need
- Butter – Used to provide rich flavor and create a soft texture. We recommended using unsalted butter so as not to overpower the dough.
- Tahini – Use a natural brand of tahini, and stir it well as separation is common.
- Sugar – Both granulated and dark brown sugar are included to sweeten the cookies while keeping their texture soft and chewy.
- Eggs – An egg is combined with an egg yolk to provide structure to the cookies and add extra richness to their flavor.
- Vanilla Extract – Use a high-quality pure vanilla extract.
- Flour – Regular all-purpose flour forms the base of the tahini chocolate chip cookie dough.
- Oats – Quick-cooking oats are incorporated for a bit of extra chewy texture. Do not swap them out for other varieties like old-fashioned or steel cut!
- Walnuts – Included for extra crunch and a bolder nutty taste.
- Baking Soda – Make sure it’s fresh so your cookies rise!
- Salt – Kosher or sea salt can be used to enhance the rest of the ingredients.
- Chocolate – We prefer to use a 60% dark chocolate bar chopped into chunks, but chocolate chips work well, too. Feel free to use whatever percentage you like best.
- Sea Salt – Maldonea sea salt flakes are sprinkled on top to further enhance the contrast of sweet and savory flavors.
- Beat. Add the butter, tahini, granulated sugar, and brown sugar to the bowl of a stand mixer, and beat on medium speed until the ingredients are well combined and fluffy.
- Add the Wet Ingredients. Use a spatula to scrape down the sides of the bowl. Then, add the egg, and beat for 1 minute. Next, add the egg yolk, and vanilla, and beat again until fluffy.
- Add the Dry Ingredients. In a separate bowl, whisk the flour, oats, walnuts, baking soda, and salt together. With the mixer on low speed, slowly add the dry ingredients a little at a time just until the batter is smooth. Stir in the chocolate chips.
- Portion the Tahini Chocolate Chip Cookies. Using a cookie scoop, portion the dough into roughly 1 ½ inch balls.
- Chill. Cover the dough, and place it in the fridge overnight or in the freezer for an hour.
- Bake. Arrange the chilled cookie dough balls on a baking sheet, leaving space between each tahini cookie. Then, place them in the oven, letting them bake until the edges are slightly golden.
- Cool. Remove them from the oven, sprinkle the flakey salt on top, and let them cool slightly before transferring them to a wire rack to cool completely.
Follow the tips below to guarantee your tahini chocolate chip cookies look and taste like they came straight from a bakery!
- Use Room Temperature Ingredients. This allows for easy mixing and prevents the dough from being overworked.
- Don’t Overmix. Make sure you use a low setting on your stand mixer and mix the ingredients just until they are combined and no clumps remain. Continuing to mix will result in dense, tough cookies.
- Portion the Dough Before Chilling. You’ll want to portion out your tahini cookies before chilling the batter so you get even-sized balls with ease.
- Space Evenly. Arrange your cookie dough on your baking sheet leaving 3 inches between each ball of dough so that they have plenty of room to rise and expand.
- Avoid Overbaking. The cookies will continue to bake as they cool. So be sure to remove them from the oven as soon as the edges turn golden brown!
How to Make Ahead and Store
Once your house fills with the tantalizing aroma of freshly baked tahini chocolate chip cookies, they’re pretty much guaranteed to disappear right away.
However, if you want to prepare them ahead of time, the dough can be kept covered in the fridge for up to 1 week. Or, flash freeze the dough balls on a baking sheet, transfer them to a sealable bag, and keep them frozen for up to 3 months. Then, you can bake them directly from the freezer. Just add a few minutes of baking time to make sure they cook all the way through!
Or, if you’re lucky enough to have leftovers, they can be transferred to an airtight container once they’re completely cooled and stored at room temperature for up to 5 days.
More Crowd-Pleasing Cookie Recipes
Whether you’re making a cookie platter, preparing for a bake sale, or just have a sweet tooth, you won’t want to miss out on these great cookie recipes!
- Peanut Butter Chocolate Chunk Cookies
- The Best Browned Butter Chocolate Chip Cookies
- Monster Cookies
- Cookies ‘n Cream Double Chocolate Chunk Cookies
Tahini Chocolate Chip Cookies Recipe
- 8 Tablespoons unsalted butter room temperature
- 1/2 cup tahini stirred
- 3/4 cup granulated sugar
- 1/3 cup dark brown sugar packed
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- 1 cup + 2 tablespoons all-purpose flour
- 1/4 cup quick-cooking oats
- 1/4 cup walnuts finely ground
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/4 cups 60% chocolate bar sliced into small chocolate chips (or chocolate chips)
- Maldon sea salt flakes to taste
- In the bowl of a stand mixer, add the butter, tahini, granulated sugar, and brown sugar. Beat on medium speed for 2-3 minutes or until fluffy.
- Using a spatula, scrape down the sides of the mixer. Ad the egg, and beat for 1 minute. Add the egg yolk and vanilla extract, and beat again until the ingredients are combined and fluffy.
- In a separate bowl, whisk the flour, oats, walnuts, baking soda, and sea salt together. With the mixer on low speed, add the dry ingredients to the bowl, mixing just until combined. Gently stir in the chocolate chips. Do not overmix!
- Using a large cookie dough scoop, portion the dough into 1 ½ inch balls. Cover the dough, and refrigerate it overnight. Or, place it in the freezer for 1 hour.
- Preheat the oven to 350º F. Grease a cookie sheet.
- Arrange the cookie dough balls in an even layer, leaving 3 inches between each ball of dough.
- Bake 13-14 minutes or until the edges are just turning golden brown.
- Remove from the oven, sprinkle the Maldon sea salt on top, and let the cookies cool slightly on a baking sheet before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
Nutrition information is automatically calculated, so should only be used as an approximation.