Salted Tahini Chocolate Chip Cookies

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.

unsalted butter tahini granulated sugar dark brown sugar egg egg yolk vanilla extract all-purpose flour quick-cooking oats walnuts baking soda 60% chocolate bar



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. Add the egg, and beat for 1 minute. Add the egg yolk and vanilla extract, and beat again until the ingredients are combined and fluffy.

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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.


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.

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