These Tahini Chocolate Chip Cookies are rich, earthy, chewy and packed full of chocolaty goodness. They are my favourite cookies right now because they are bursting with flavours that I love – Tahini, Chocolate, Vanilla. They come together very quickly, they have the most gorgeous crispy edges, the middles are perfectly chewy and the pools of chocolate are dreamy. These cookies are the best cookies I have had in a really long time!
Tahini Chocolate Chip Cookies
I was a bit reluctant to make Tahini Cookies because I have been making these Tahini Cookies by Honey & Co for the past 2 years. I first saw them in the Financial Times and just had to make them. I absolutely LOVE them but my husband..not so much. So..I make a batch and freeze them and take them out one at a time. More for me. They are incredible. I have recommended them to cookie lovers in groups..(strange but true) and have even raved about them during random conversations.
I really held out on making Tahini Chocolate Chip Cookies until I could no longer resist the urge to make a batch. They were all gone in the blink of an eye. I literally got to taste half a cookie. I adapted the recipe from the Honey & Co recipe.
Tahini chocolate chip cookie recipe ingredients
These are the ingredients you will need for these Tahini Chocolate Chip Cookies:
-
- Butter: I used Salted Butter here but you can use Unsalted and increase the salt by ½ teaspoon.
- Tahini: Give the Tahini a stir before using. Use a good brand. The one I use is by Belazu.
- Light Brown sugar: Light Brown Sugar adds a lot of chew and works especially well with Tahini.
- Caster sugar: Creates those crisp edges that I love.
- Egg: I use an Egg and an Egg Yolk. Eggs should be at room temperature.
- Vanilla extract: I use a Vanilla Bean paste.
- Plain Flour: I generally prefer to use Plain Flour in baking and then add raising agents as needed.
- Bicarbonate of Soda and Baking Powder: These just add some lift to the cookies.
- Dark chocolate: I love to use a good quality dark chocolate.
- Flaked Sea Salt: Adding flaked sea salt always elevates the flavour of cookies. I love Maldon.
- Sesame Seeds: These are optional. I add a sprinkle to some.
How to make Tahini Chocolate Chip Cookies
These Tahini Chocolate Chip Cookie recipe is very easy to make! Here’s what you need to do to make these divine cookies:
- Preheat the oven to 160 C/Gas Mark 3.
- Cream together the butter and tahini and sugars. You can do this in a stand mixer or use a bowl and wooden spoon.
- Add the egg and vanilla and whisk to combine.
- Add the flour, baking powder, bicarbonate of soda, and salt and mix through.
- Stir in dark chocolate.
- Sprinkle over sesame seeds.
- Make Cookies and place on lined trays (5cm apart).
- Bake the cookies for 13-15 minutes.
- Allow the cookies to cool for 10 minutes on the tray and then transfer to a cooling rack.
Storage for Tahini Chocolate Chip Cookies
Fridge
Store cookies in an airtight container at room temperature for up to 5 days.
Freezer
You can freeze baked cookies or unbaked cookies dough balls for up to 3 months.
For baked cookies, freeze in an airtight box with baking paper between each layer. The cookies are best if eaten within 3 months. They should defrost in around an hour.
To freeze unbaked, scoop the cookie dough onto a baking tray lined with baking paper and freeze until solid, then transfer the cookies to resealable bags. The cookies should be baked at the same temperature and you will need to add about 2 minutes extra to the baking time.
INGREDIENTS & SUBSTITUTION SUGGESTIONS
- Chocolate – Use a good quality dark Chocolate in this recipe. I love Waitrose own brand, Tesco do a good one too, Pump St or Valhorna. On occasion for some recipes on the blog, I have recommended Sainsbury’s Belgian Dark Chocolate – that won’t work here. 🙁
- Tahini – creates an earthy rich flavour and a delightful chew. You need a runny variety. I use Belazu.
- Vanilla and salt – Amp up the flavour.
- Substitution for Tahini – Peanut Butter or Almond Butter or any Nut Butter are good substitutes for Tahini. The flavour will vary but also the texture depending on the brand you use and oil content of nut butter.
- Butter – Can be replaced with Coconut Oil.
- Raising agents – Use Self Raising Flour instead of Plain if you don’t have Bicarb or Baking Powder.
- Flour – You can use Spelt or Wholemeal Plain Flour in place of Plain Flour.
More Cookie Recipes:
**if you make something from tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x
Tahini Chocolate Chip Cookies
These Tahini Chocolate Chip Cookies are rich, earthy, chewyand packed full of chocolaty goodness. They are my favourite cookies right now because they are burstingwith flavours that I love - Tahini, Chocolate, Vanilla. They come together very quickly, they have the most gorgeous crispy edges, the middles are perfectly chewy and the pools of chocolate are dreamy. These cookies are the best cookies I have had in a really long time!
Ingredients
- 150 g Butter Room temperature
- 120 g Tahini
- 50 g Caster Sugar
- 150 g Light Brown Sugar
- 1 Egg
- 1 Egg Yolk
- 1 tsp Vanilla Bean Paste or Extract
- 200 g Plain Flour
- ½ tsp Salt
- ½ tsp Baking Powder
- ½ tsp Bicarbonate of Soda
- 300 g Dark Chocolate Chopped
- 4 tbsp Sesame Seeds
- Flaky Sea Salt
Instructions
-
Preheat the oven to 160 C/Gas Mark 3.
-
Cream together the butter, tahini caster and light brown sugars till well combined. You can do this in a stand mixer or use a bowl and wooden spoon.
-
Add the egg, egg yolk and vanilla and whisk to combine.
-
Add the flour, salt, baking powder, bicarbonate of soda, and salt and mix through.
-
Stir in dark chocolate. Sprinkle over sesame seeds.
-
Form cookie dough batter into cookies and add to lined trays (5cm apart).
-
Bake the cookies for 13-15 minutes. Add flaked sea salt on top.
-
Allow the cookies to cool for 10 minutes on the tray and then transfer to a cooling rack.
Recipe Notes
Storage for Tahini Chocolate Chip Cookies
Fridge
Store cookies in an airtight container at room temperature for up to 5 days.
Freezer
You can freeze baked cookies or unbaked cookies dough balls for up to 3 months.
For baked cookies, freeze in an airtight box with baking paper between each layer. The cookies are best if eaten within 3 months. They should defrost in around an hour.
To freeze unbaked, scoop the cookie dough onto a baking tray lined with baking paper and freeze until solid, then transfer the cookies to resealable bags. The cookies should be baked at the same temperature and you will need to add about 2 minutes extra to the baking time.
INGREDIENTS & SUBSTITUTION SUGGESTIONS
- Chocolate - Use a good quality dark Chocolate in this recipe. I love Waitrose own brand, Tesco do a good one too, Pump St or Valhorna. On occasion for some recipes on the blog, I have recommended Sainsbury's Belgian Dark Chocolate - that won't work here. 🙁
- Tahini - creates an earthy rich flavour and a delightful chew. You need a runny variety. I use Belazu.
- Vanilla and salt - Amp up the flavour.
- Substitution for Tahini - Peanut Butter or Almond Butter or any Nut Butter are good substitutes for Tahini. The flavour will vary but also the texture depending on the brand you use and oil content of nut butter.
- Butter - Can be replace with Coconut Oil.
- Raising agents - Use Self Raising Flour instead of Plain if you don't have Bicarb or Baking Powder.
- Flour - You can use Spelt or Wholemeal Plain Flour in place of Plain Flour.
Leave a Reply