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Tahini Chocolate Chip Cookies on a baking tray

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!

Course Baking
Cuisine American, british, Middle Eastern
Keyword Chocolate Tahini Cookies, Tahini Cookies
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 15 Cookies
Calories 358 kcal
Author Safira

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

  1. Preheat the oven to 160 C/Gas Mark 3.

  2. 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.

  3. Add the egg, egg yolk and vanilla and whisk to combine. 

  4. Add the flour, salt, baking powder, bicarbonate of soda, and salt and mix through.

  5. Stir in dark chocolate. Sprinkle over sesame seeds.

  6. Form cookie dough batter into cookies and add to lined trays (5cm apart).

  7. Bake the cookies for 13-15 minutes. Add flaked sea salt on top.

  8. 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.
Nutrition Facts
Tahini Chocolate Chip Cookies
Amount Per Serving
Calories 358 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 11g69%
Trans Fat 1g
Cholesterol 46mg15%
Sodium 214mg9%
Potassium 225mg6%
Carbohydrates 35g12%
Fiber 3g13%
Sugar 18g20%
Protein 5g10%
Vitamin A 296IU6%
Vitamin C 1mg1%
Calcium 70mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.