The Easiest Chocolate Chip Tahini Cookies
A spin on a classic chocolate chip cookie with a slightly nutty flavor from the tahini- these cookies are soft and super easy to whip up! No mixer required.Jump to Recipe
CHOCOLATE CHIP TAHINI COOKIE
These are a spin on a classic chocolate chip cookie recipe that incorporates tahini and a slightly different method that requires no mixer or creaming!
A classic chocolate chip cookie recipe typically calls for creaming the butter and sugars together in a stand mixer, adding the eggs one at a time and incorporating the dry ingredients.
This method calls for melting the butter first and then whisking the sugars and eggs, ending with folding the dry ingredients. It’s much quicker and doesn’t require any mixer!
WHAT IS TAHINI?
Tahini is a nut butter/paste derived from sesame seeds. Most commonly found in traditional hummus recipes. It can be found in most grocery stores and we used Simple Truth Organic Ground Sesame Seed for this recipe.
Tahini provides a slightly nuttier taste to the cookies (almost like peanut butter) and a slightly denser cookie that is soft inside with a slight crunch on the outside. Top with sea salt and its pure heaven!
CHOCOLATE CHIPS OR CHOCOLATE CHUNKS?
This is personal preference and no right or wrong! I would encourage you to explore using different chocolates to find your favorite. A traditional Chocolate Chip Cookie recipe calls for semi-sweet chocolate chips.
I personally love chocolate chunks as the uneven chocolate flakes makes these extra gooey and chocolatey! A tip is to get a quality dark chocolate bar between 30-80% cocoa and cut into chunks. Trader Joes has a great value on quality chocolate bars- they are actually imported from Europe!
Keep in mind, the higher the cocoa percentage, the more bitter the chocolate will be and there are not enough milk solids or fat to give you that melted chocolate we all love in chocolate chip cookies.
HOW TO MAKE THE EASIEST CHOCOLATE CHIP TAHINI COOKIES
These chocolate chip cookies are so quick to whip up and the dough can be made ahead of time and freezes well. Follow these tips and you will have perfect cookies every time!
- Use Room Temperature Ingredients– set eggs to sit a room temperature for 30 minutes before baking or in a bowl with warm water for 5-10 minutes.
- Measure Flour Accurately– Always scoop flour with a spoon into measuring cup and level off with a knife for the most accurate measurement (unless you have scale at home). Otherwise you may have a cookie that is too dense. Tips on how to properly measure are on our Instagram Reel videos!
- Make sure your baking soda and baking powder are not expired– they can expire within 4-6 months so I always write the date I open the box. This may impact your cake from rising properly!
- Do Not Over mix the batter– once the dry ingredients are incorporated with the wet, gently fold or mix until just combined. Over mixing can yield a more sense cookie.
- Do Not Over Bake– the cookies look slightly under baked when they come out of the oven which is perfect because they will continue to bake a little longer during the cooling process. TIP: bake just one cookie as a test at the minimum time and allow to cool for 10 minutes to determine the best time in your oven before baking an entire pan.
- Bang the pan a few times immediately after pulling them out of the oven– not required but it does help with flattening the cookies a bit if they look too domed. Top with sea salt!
- If you don’t want to add the Tahini– no problem! I LOVE this Chocolate Chip Cookie Recipe so so much. No need to adjust any other Ingredients, just omit the Tahini.
Chocolate Chip Tahini Cookies
- 1 cup unsalted butter
- 1/2 cup granulated sugar
- 1 1/2 cups light brown sugar firmly packed
- 1/2 cup tahini paste
- 3 1/4 cup all-purpose flour
- 1 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoon kosher salt
- 2 large eggs room temperature
- 2 1/4 teaspoon vanilla extract
- 1 1/2 cups bittersweet or semi-sweet chocolate chopped or chips
- Preheat oven to 350 F and Line 2 baking sheets with parchment paper. Set aside
- Chop your chocolate into chunks and set aside.
- In a medium, microwave safe bowl- melt the butter in 30 second increments, stirring each time to ensure that it evenly melts.
- While the butter slightly cools. In a large bowl- combine flour, baking soda, baking powder, salt and whisk to combine.
- Whisk sugars into the bowl with the melted butter. Once fully combined, whisk in 1 egg and combine before adding the second egg. Stir in tahini. Add the vanilla.
- Combine the wet Ingredients with your dry ingredients and mix with a spatula until combined. This step takes some wrist action for a few minutes but do not over mix! Fold in the chocolate.
- Option to wrap the dough overnight- this enhances the flavor but its not required. You can also bake right away!
- Bake for 10-11 minutes or until slightly golden on top. I always under bake my cookies because they will continue to bake once out of the oven. They may still appear soft but they will firm up! Optional- top with sea salt. Allow to cool at room temperature for 10 minutes and enjoy!