Nutty Tahini Chocolate Chips (Printable Version)

Nutty, chewy bites combining tahini’s richness with dark chocolate chips for a delightful flavor balance.

# Needed Ingredients:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, softened
05 - 1/2 cup tahini, well-stirred
06 - 1 cup light brown sugar, packed
07 - 1/4 cup granulated sugar
08 - 1 large egg
09 - 1 teaspoon vanilla extract

→ Add-ins

10 - 1 cup dark chocolate chips
11 - 2 tablespoons sesame seeds, optional for topping

# Preparation Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt.
03 - In a large bowl, beat the butter, tahini, brown sugar, and granulated sugar until creamy and smooth, approximately 2 minutes.
04 - Add the egg and vanilla extract to the butter mixture, mixing until well combined.
05 - Gradually add the dry ingredients to the wet mixture, stirring until just combined.
06 - Fold in the dark chocolate chips until evenly distributed.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing approximately 2 inches apart. Sprinkle with sesame seeds if desired.
08 - Bake for 10 to 12 minutes, until edges are golden brown but centers remain soft.
09 - Cool on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

# Expert Advice:

01 -
  • The tahini adds a subtle earthiness that makes people ask what's different about these cookies.
  • They're chewy in the middle with just enough structure to hold together, staying soft for days if you don't eat them all first.
02 -
  • Tahini separates, so always stir it well before measuring or your dough will taste thin and oily instead of rich and nutty.
  • Don't bake until the centers look done, that pale doughy center is what gives you that chewy texture once they cool.
03 -
  • Brown butter gives these an even deeper nutty flavor, so melt your butter in a small saucepan, let it cool completely, then use it in place of regular softened butter.
  • Pulling the cookies out when they still look slightly underdone is the difference between chewy and cake-like, so trust your instincts over the timer.
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