These tahini chocolate chip cookies are out-of-this-world. They easily have slid into first place for “best chocolate chip cookies.” These cookies have all the characteristics you love about chocolate chip cookies and then some!
These tahini chocolate chips cookies are:
- Chewy on the inside
- Crisp on the outside
- Nutty and toasty in flavor
- Easy (no chilling time!)
- Made with whole grains (trust me—this is driven by flavor, not health)
How to make tahini chocolate chip cookies
When developing this recipe I wanted to focus on a few things; massive flavor, ease of prep, and no chilling required. Can we all agree that having to chill cookie dough prior to baking is a major buzz kill? It’s also a surefire way to double your dough intake…
I’ll be the first to admit that chilling is absolutely necessary for many cookie recipes. But when the results aren’t drastically improved by chilling I just don’t find that step worth it. Through some side-by-side testing I concluded that chilling wasn’t necessary for these cookies. Which makes the process a whole lot quicker.
However, because there’s always a however, if you like your cookies a bit thicker and more doughy, scoop the dough into balls then chill in the refrigerator for 30 minutes prior to baking.
Here’s the process for making these cookies:
- Brown part of the butter.
- Combine browned butter with remaining 2 tablespoons butter.
- Add sugars, tahini, salt and vanilla to the butter.
- Add egg and egg yolk and whisk vigorously for 30 seconds, then let it rest. Repeat whisking and resting a few more times until it’s thick and shiny.
- Stir in flour, then fold in chocolate and sesame seeds (optional).
- Scoop dough onto a parchment-lined baking sheets and bake.
Can you freeze the cookie dough?
Yes! If you like having freshly baked cookies at the drop of a hat, then this tip is for you!
To freeze some (or all) of the cookie dough for later, simply portion the dough out like you would in preparation for baking.
Transfer dough balls to parchment lined baking sheets; freeze until solid, at least 1 hour.
Transfer frozen dough balls to a resealable zipper-lock bag or arrange in layers in an air-tight container and return to freezer.
Dough will keep for up to 2 months in freezer.
When ready to bake, simply bake frozen dough balls according to recipe instructions, adding more baking time as needed.
What is tahini?
Tahini is a thick sesame seed paste used prominently in Middle Eastern cooking. It’s a staple ingredient in hummus and baba ghanoush.
You can use tahini in granola, sauces and dressings, baking, and more!
Why use whole-wheat pastry flour?
These cookies use whole-wheat pastry flour instead of all-purpose flour and I am here to tell you—you’d never know.
I’m all about healthifying classic recipes. But health did not drive this decision—flavor did. Yes, it adds whole grains (fiber!), but the reason I am using it here is for the toasty, nutty flavor it adds.
What’s the best chocolate to use for these cookies?
It’s simple. The chocolate you enjoy the most is the chocolate you should use!
Truly. If you’re a someone who loves milk chocolate, use milk chocolate. If you like something really dark and bitter, use that!
For this recipe I recommend using chopped bittersweet chocolate. You can also use chips, but I like chopped for it’s irregular organic shape.
Additionally, I prefer bittersweet chocolate because it adds the perfect balance of…well…bitter and sweet! I find these cookies are already sweet enough and don’t need the added boost of sweet from milk chocolate.
Likewise, the mild bitter flavor of bittersweet does a good job of cutting through the deep browned butter flavor and the fatty tahini. However, tahini is slightly bitter in flavor, so choosing something darker than bittersweet may result in a cookie that isn’t sweet enough for your liking.
Do you see what I mean when I say to use what you like? If you’re a Christina Tosi kind of baker, use milk chocolate. If you’re a Christopher Kimball type of person use bittersweet. And if you’re an Ina Garten go for the ultra dark stuff.
Finish with flaky sea salt
Ahhh salted tahini chocolate chip cookies. Just about any type of chocolate cookie benefits from a sprinkling of salt right after baking, but especially these. (Can you think of a chocolate cookie that doesn’t benefit from some salt?!)
What kind of salt is best? Falky Maldon Sea Salt. Maldon sea salt is a chef and home cooks best fried. If you don’t have any, order yourself some today. It’s glorious, has a pyramidal shape, and immediately elevates any dish you are making. Use it to finish dishes like you would a good olive oil.
You may also like…
- Chewy Gluten-Free Black Tahini Cookies
- Maple Tahini Granola
- Roasted Root Vegetables with Tahini Sauce
- Mexican Chocolate Cookies
- Chocolate Snickerdoodles
- Chocolate Cherry Cookies Bars
Make sure to tag me @ZESTFULKITCHEN ON INSTAGRAM or comment below if you make these Tahini Chocolate Chip Cookies!
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Chewy Browned Butter Tahini Chocolate Chip Cookies
- 1 ¼ cups (4 ⅝ oz., 134g) whole-wheat pastry flour
- ¾ teaspoon (5g) baking soda
- 10 tablespoons unsalted butter
- ¾ cup (4 oz.; 113g) packed light brown sugar
- ½ cup tahini*
- ¼ cup (1 ¾ oz.; 53g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt
- 1 large egg
- 1 large egg yolk
- 1 ½ cups chopped bittersweet chocolate (7 oz.;200g) or chips
- 2 tablespoons sesame seeds, optional
- Flaky sea salt
- Heat oven to 375ºF with rack set in middle position. Line two baking sheets with parchment paper.
- Whisk together flour and baking soda; set aside.
- Melt 8 tablespoons butter in a skillet over medium-high heat. Continue cooking melted butter, swirling pan constantly, until butter is dark golden brown and has a nutty aroma, 3–4 more minutes. Transfer browned butter to a large bowl, add remaining 2 tablespoons butter and stir until completely melted.
- Add brown sugar, tahini, granulated sugar, vanilla, and salt and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth and no lumps remain, 30 seconds. Let mixture stand for 3 minutes then whisk vigorously for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, fluffy, smooth and shiny.
- Using a rubber spatula, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chunks and sesame seeds, if using, just until incorporated.
- Working with 3 tablespoons (#24 scoop) dough at a time, roll into balls and space 2 inches apart on prepared sheets. Bake 1 sheet at a time until cookies are golden brown, puffy, and edges have begun to set but centers are still soft, 10–12 minutes, rotating sheet halfway through baking. Transfer sheet to a wire rack and sprinkle cookies with sea salt; let cookies cool to room temperature.
- Store cookies in an airtight container at room temperature for up to 5 days.
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What a fun recipe. Such A different process than other recipes. Really fun to use brown butter. Delicious!