Description
At its heart, this recipe is an elevated twist on the classic American chocolate chip cookie. By swapping a portion of the butter for sesame paste, you create chewy chocolate chunk tahini cookies that offer a far more complex flavor profile and superior texture.
Ingredients
Scale
- ½ cup (120 g) tahini, well stirred
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1¾ cups (220 g) all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt
- 1 cup (170 g) dark chocolate chunks
- 2 tbsp toasted sesame seeds (optional)
- Flaky sea salt, for sprinkling (optional)
Instructions
- In a large mixing bowl, beat together the softened butter, tahini, brown sugar, and granulated sugar until light and creamy.
- Mix in the egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until no dry streaks remain.
- Fold in the chocolate chunks and sesame seeds, if using.
- Cover the dough and chill for 30 minutes to help prevent spreading.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop about 2 tablespoons of dough per cookie and place them 2 inches apart on the prepared baking sheets.
- Bake for 10–12 minutes, until the edges are lightly golden while the centers remain soft.
- Sprinkle with flaky sea salt immediately after baking, if desired.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 185 kcal
Keywords: chocolate chunk tahini cookies, soft tahini chocolate cookies, chewy sesame chocolate chip cookies