Chocolate Chip Tahini Cookies
Chocolate Chip Tahini Cookies are a unique twist on the classic chocolate chip cookie, using tahini, a sesame seed paste, to add a rich, nutty flavor. With no mixer required and using just one bowl, this recipe yields cookies that are soft and gooey on the inside and crisp and chewy on the outside.
Are you looking for a delicious twist on the classic chocolate chip cookie? These Chocolate Chip Tahini Cookies are truly the best cookies! They are the perfect blend of sweet and nutty. Made with tahini (sesame seed paste), these cookies are guaranteed to become your new favorite. Continue reading to explore ingredient notes, expert baking tips, and get your answers to frequently asked questions. So, let’s dive into the world of Tahini Chocolate Chip Cookies!
Why this recipe works
The unique combination of ingredients and technique in this cookie recipe creates a treat that is both familiar and exciting. Here’s why you’ll love this recipe:
- Nutty flavor of tahini: The sesame seed paste adds a rich, nutty flavor that complements the sweetness of the brown sugar and chocolate, creating a deliciously balanced cookie.
- Gooey texture with crisp edges: By using a combination of key ingredients, these cookies achieve a gooey texture on the inside with crisp edges, making them irresistible.
- Easy to make: This recipe follows a simple process, making it easy for bakers of all levels to create the best chocolate chip tahini cookies.
- Versatility: This recipe is versatile, allowing for substitutions and adjustments to suit different dietary preferences or personal tastes. Whether you choose to substitute tahini with almond butter or make the cookies gluten-free, the core principles of the recipe still hold true.
For more chocolate chip cookie recipes, check out these Peanut Butter Oatmeal Chocolate Chip Cookies, Classic Toll House Cookies, and these Chocolate Chip Walnut Cookies.
What is tahini?
Tahini is a paste made from ground sesame seeds. It’s a staple ingredient in Mediterranean and Middle Eastern cuisines and is used in a variety of dishes, including hummus, baba ganoush, and halva. Tahini is made by grinding sesame seeds into a smooth paste, which can then be used as a spread or added to recipes for flavor and texture. It’s a rich source of protein, healthy fats, and minerals like magnesium and calcium. Tahini can be found in most grocery stores and comes in a variety of forms, including raw or toasted, hulled or unhulled, and smooth or crunchy. It’s a versatile ingredient in the kitchen and can be used in both sweet and savory dishes.
What does tahini taste like?
Tahini has a unique taste that can be described as nutty, earthy, and slightly bitter. Its flavor is somewhat similar to that of sesame seeds, since it is made from ground sesame seeds. The taste of tahini can vary depending on the type of sesame seeds used and the level of roasting or toasting. Lightly roasted tahini has a milder, more delicate flavor, while more heavily roasted tahini has a deeper, richer taste with a more pronounced bitterness. Overall, the taste of tahini adds complexity and depth to a variety of dishes, both savory and sweet.
Ingredient Notes
Understanding the role of each ingredient is crucial to achieving the best results. For a complete list of ingredients with amounts and instructions, scroll down to the recipe card. Here’s what you need to know about the main ingredients:
- Tahini: For good tahini, look for brands like Soom Foods, or you can also make your own at home. The quality of the tahini significantly impacts the nutty flavor of the cookies.
- Chocolate: I like to use high quality dark chocolate chunks or dark chocolate chips, but feel free to use your favorite type of chocolate for a personal touch.
- Flour: All-purpose flour works best for this recipe, providing a chewy texture.
- Sugar: A mix of mostly brown sugar and a little bit of white sugar creates a perfect balance of sweetness and moistness, enhancing the overall flavor and texture of the cookies.
- Eggs: Use large eggs at room temperature for the best results. Room temperature eggs mix more easily into the dough, ensuring a smoother, more even cookie dough. The additional egg yolk adds richness and moisture to the cookies, contributing to their soft, gooey interior.
Step by Step Instructions
- Combine wet ingredients: In a large bowl, mix together melted butter, brown sugar, and granulated sugar until smooth. Add the egg, egg yolk, and vanilla extract, mixing until fully incorporated. Stir in the tahini until well combined.
- Mix dry ingredients: Add the flour, baking soda, and salt to the wet ingredients and mix until there are not more dry spots of flour. Be careful not to overmix the dough, as this can result in tough cookies.
- Add chocolate: Fold in the chopped chocolate, reserving some for sprinkling on top of the cookies before baking.
- Rest the dough: Cover and allow the dough to rest for at least 30 minutes at room temperature, or up to 24 hours in the refrigerator.
- Preheat the oven: While the dough is resting, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop and shape the dough: Using a 3-ounce cookie scoop or your hands, form balls of dough and place them evenly spaced on the prepared baking sheet (5 dough balls per baking tray). Top with the reserved chocolate and sprinkle sesame seeds on top.
- Bake the cookies: Bake the cookies in the preheated oven for 13-15 minutes, or until the edges are golden brown and the centers are still slightly soft. Keep an eye on the cookies during the last few minutes of baking to ensure they don’t overbake.
- Cool and enjoy: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Expert Tips
- Use parchment paper on your cookie sheet to prevent sticking and make cleanup a breeze.
- To create uniform dough balls, use a 3 ounce cookie scoop or ice cream scoop.
- Make sure all wet ingredients, including tahini, eggs, and butter are at room temperature for the best results.
- Fold in the chocolate chunks using a spatula or wooden spoon until just combined. Avoid over-mixing the cookie dough.
- Allow the cookie dough to rest at least 30 minutes before baking to prevent the cookies from spreading too much and to achieve crisp edges.
- Space the dough balls evenly on the baking sheet, allowing room for expansion.
- Allow the cookies to cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely. This will ensure that the cookies don’t break during the transfer.
- Sprinkle the cookies with a little sea salt while they’re still warm if you like a sweet/salty combination.
- Experiment with different types of chocolate bars or chocolate chips, such as milk chocolate, semisweet, or even white chocolate, to create your own unique version of these cookies.
Frequently Asked Questions
Yes, you can substitute almond butter, peanut butter, or cashew butter for tahini in this recipe, but keep in mind that the flavor profile will be different. Different nut butters will give the cookies a different nutty taste compared to the distinct flavor of tahini.
Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the baked cookies or unbaked dough for up to three months. Make sure to wrap them well to prevent freezer burn.
Absolutely! Feel free to use your preferred type of chocolate in this recipe. Using milk chocolate will result in a sweeter cookie, while dark chocolate provides a slightly more intense chocolate flavor.
Yes, you can make these cookies gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Keep in mind that the texture might vary slightly compared to the original recipe.
Certainly! You can customize these cookies by adding your favorite nuts, dried fruits, or other mix-ins to suit your taste preferences. Just be mindful of the additional ingredients’ impact on the overall texture and flavor of the cookies.
Chocolate Chip Tahini Cookies are a delightful twist on the classic cookie, offering a unique combination of flavors and textures that will impress your taste buds. The nutty tahini and melty chocolate create a perfect harmony in every bite, and the gooey texture with crisp edges make these cookies truly irresistible.
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Chocolate Chip Tahini Cookies
Equipment
- Large mixing bowl
- Whisk
- Rubber spatula
- Baking sheet
- Cookie scoop
- Wire cooling rack
Ingredients
- 1 cup butter melted
- 1 1/2 cups brown sugar I use dark brown sugar
- 2 tbsp granulated sugar
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 tablespoon vanilla extract
- 1 cup tahini
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 oz dark chocolate chopped
- sesame seeds for topping
- flakey sea salt (optional) for topping
Instructions
- In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
- Add the egg, egg yolk, and vanilla extract, whisking until fully incorporated. Stir in the tahini until well combined.
- Add the flour, baking soda, and salt to the wet ingredients and mix with a rubber spatula until there are not more dry spots of flour. Be careful not to overmix the dough, as this can result in tough cookies.
- Fold in the chopped chocolate, reserving some for sprinkling on top of the cookies before baking.
- Cover and allow the dough to rest for at least 30 minutes at room temperature, or up to 24 hours in the refrigerator.
- While the dough is resting, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Using a 3-ounce cookie scoop or your hands, form balls of dough and place them evenly spaced on the prepared baking sheet (5-6 dough balls per baking tray). Top with the reserved chocolate and sprinkle sesame seeds on top.
- Bake the cookies in the preheated oven for 13-15 minutes, or until the edges are golden brown and the centers are still slightly soft. Keep an eye on the cookies during the last few minutes of baking to ensure they don't overbake.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.Â
Notes
- Store: Store your chocolate chip cookies covered in an airtight container at room temperature for up to 1 week.
- Freeze: You can freeze baked cookies or unbaked cookie dough balls for up to 3 months.
- Make ahead: To make cookies in advance, prepare the cookie dough balls and freeze them in a single layer on a parchment-lined baking sheet. Once completely frozen, pack the cookie dough balls into an airtight container or freezer bar to freeze up to 3 months. Once you are ready to bake, remove the frozen cookie dough from the freezer and bake at 350ºF. Add 2-3 minutes to your baking time.
Made these for the 4th of July and they were a hit! I can’t wait to try more of your recipes!
My family and I absolutely love them and getting to try out one of your recipes is always one of the highlights of my week!
Just made them today and everyone was raving about how delicious they are! Perfect recipe, thanks!
Some of the best cookies I have made. I’m not the best at baking and I tend to mess up a lot of recipes but this one was really easy to follow!
These are amazing… just like all of your other cookies!!! I’ve been making your cookies for a little while now and just wanted to say thank you so much for all of your awesome recipes!
I made these last night and they are amazing. Thanks for the recipe!