Salted Tahini Chocolate Chip Cookies

Love chocolate chip cookies? This salted tahini chocolate chip cookies recipe is a must-try for a unique and flavourful twist on the classic!

Is there anything better than a fresh, warm chocolate chip cookie? Chocolate chip cookies are a classic for a reason – they’re undeniably delicious. This recipe for salted tahini chocolate chip cookies takes that beloved flavour combo to the next level.

Tahini, which is essentially sesame seed paste, adds a delicious nutty flavor to the cookies and makes them extra-soft and chewy. Plus, the addition of salt gives them an irresistible salty-sweet taste. They are deliciously decadent and perfect for satisfying your sweet tooth.

Have you ever had a cookie that is so good, you can’t stop eating it? These Salted Tahini Chocolate Chip Cookies are exactly that kind of cookie.

Whether you’re looking for an upgrade to your standard chocolate chip cookie recipe or just want to try something new, these chocolate chip tahini cookies are a must-make!

Why these are the BEST Chocolate Chip Cookies

This is sure to be your new favorite chocolate chip cookie recipe because:

• Crispy edges and soft chewy middles
• Slight nutty, rich flavour from the tahini
• Loaded with chocolate chunks
• Sweet and salty flavours!
• Easy to make and delicious cookies!

What does Tahini do in Baking?

Tahini is a paste made from ground sesame seeds that is similar in texture to natural nut butters. It’s often used in Middle Eastern and Mediterranean cuisine and can be found in the international aisle of most grocery stores.

If you can’t find tahini, you can make your own by grinding raw or roasted sesame seeds in a food processor or high-powered blender until a smooth paste forms.

Tahini is essentially sesame seed butter, and it adds a nutty flavor and richness to baked goods. In these cookies, the tahini also helps to create a soft and chewy texture.

Tips for the BEST Tahini Chocolate Chip Cookies

For the best cookies follow these helpful tips and tricks!

• Measure your ingredients carefully, especially when it comes to the flour. Be sure to scoop and level the flour without packing it down.
• Using high quality chocolate makes all the difference, and don’t skimp on it! Cut up a good quality semi-sweet or dark chocolate bar from Lindt, Ghirardelli, Valrhona, Scharffenberger, Guittard, or any other premium chocolate maker for the best flavour. I think dark chocolate chunks are perfect here IF you are a fan of dark chocolate!
• Using high-quality ingredients in general will result in better tasting cookies. Don’t skimp out on the pure vanilla extract if you want the best possible flavour.
• Use a 2 tablespoon cookie scoop or even an ice cream scoop to portion out the dough evenly so that the cookies finish baking at the same time.
• Don’t over-bake the cookies. When done the edges will be just golden, and the centres still quite pale.

How to Get Perfectly Round Cookies

I highly recommend using a cookie scoop for this recipe. It will make the cookie dough balls perfectly round and all the same size, which helps them to bake evenly.

If you don’t have a cookie scoop, measure the dough for the cookies using measuring spoons. Then, use your hands to roll the dough into a ball.

Once baked you can use a large round cookie cutter or bowl to swirl the warm cookies into perfect circles. This quick swirl evens out any uneven edges and makes the cookies look food magazine ready.

How to Store Tahini Chocolate Chip Cookies

These cookies are best stored in an airtight container at room temperature. They will stay fresh for up to 1 week.

To freeze these cookies, you will want to flash freeze them in a single layer on a parchment paper lined baking sheet once cooked. Then simply place them in a freezer-safe bag or container and freeze for up to 3 months. When you’re ready to enjoy, thaw the cookies at room temperature.

You can also freeze the dough prior to baking. The simplest method is to form the dough balls and place onto a parchment paper lined baking sheet and flash freeze for 30 minutes. Then place the frozen dough balls in a freezer-safe bag or container and freeze for up to 3 months. When you’re ready to bake, thaw the dough balls at room temperature before baking according to the recipe instructions.

About the Ingredients for Salted Tahini Chocolate Chip Cookies

This tahini chocolate chip cookie recipe is made with mostly pantry basics!

Butter – Butter creates a rich and chewy cookie. Make sure it’s fully softened so all of the ingredients incorporate smoothly.

Sugar – Brown sugar sweetens the cookies, use a dark brown sugar for an even deeper flavour!

Egg – Egg binds the cookies together so they don’t become too crumbly. Use a room temperature egg.

Tahini – Tahini adds richness and nuttiness to these chocolate tahini cookies.

Vanilla – Vanilla enhances the flavor of the tahini and chocolate. If you do not have pure vanilla extract, then artificial extract is ok to use.

Flour – All=purpose flour gives the cookies structure so they don’t spread too much. Make sure to measure using the scoop and level technique so that your cookies do not end up too dense.

Baking Soda – Baking soda helps the cookies rise in the oven so they stay soft and chewy. Do not substitute with baking powder as that can result in a cakey texture.

Chocolate chips – I’m using semi-sweet chocolate chunks for these chocolate chunk cookies, but you could use chocolate chips, or chopped chocolate bars if you like. You can also try milk chocolate chips or dark chocolate chips instead of the semi-sweet.

Salt – Flake salt is the perfect addition to the sweet chocolate and nutty tahini. This is optional. You can also use coarse sea salt.

Looking for More Tasty Homemade Cookie Recipes?

Check out more of my favourite homemade cookies!

This recipe for chocolate turtle cookies is full of chocolate, caramel and pecan goodness! Easy to make and fun to eat cookie recipe.

This recipe for Jello Cookies is a twist on a classic sugar cookie. These vibrant cookies are a fun retro treat that kids are sure to love!

These melt-in-your-mouth Lemon Crinkle Cookies are absolutely dreamy. This cookie recipe is one of my favourites, I could have these for dessert everyday and be happy!

How to Make Salted Tahini Chocolate Chip Cookies

Yields: 12 Cookies | Prep time: 10 Minutes | Cook Time: 15 minutes | Chill Time: 30 minutes

Ingredients:

• ½ cup butter, softened
• ¾ cup light brown sugar
• 1 large egg
• ¼ cup well stirred tahini
• 1 teaspoon pure vanilla extract
• 1 ¼ cups all purpose flour
• 1 teaspoon baking soda
• 1 cup chocolate chunks
• Flake salt, for garnish

Instructions:

Add the softened butter and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together on medium speed until light and fluffy.

Next add the egg, tahini, and vanilla. Mix to combine and scrape down the sides of the bowl to ensure that all of the butter has been incorporated.

Add the flour and baking soda. Mix just until no large lumps of flour remain.

Next, add the chopped chocolate and mix just until combined– you don’t want to over-mix.

Transfer the cookie dough to the fridge to chill for 30 minutes. While the dough chills, preheat your oven to 375 degrees F and line two large baking sheets with parchment paper.

Scoop two tablespoon sized balls onto the prepared baking sheet, making sure to place them at least two inches apart.

Bake the cookies for 13-15 minutes, or until the edges are golden brown and the centres are just set.

Once the cookies are fully baked, tap the tray on the counter a few times to release any extra air– this will help them set in the centre.

Sprinkle the warm cookies with flake salt and allow them to cool to room temperature on the tray or on a wire rack.

Transfer the cookies to an airtight container and store at room temperature for up to three days.