Soft & Chewy Tahini Chocolate Chip Cookies

January 24, 2020

Crispy on the outside, soft and chewy on the inside, these tahini chocolate chip cookies require zero chill time and […]

Crispy on the outside, soft and chewy on the inside, these tahini chocolate chip cookies require zero chill time and might just give traditional chocolate chip cookies a run for their money!

Let’s talk tahini. I’m sure you already know that tahini is a delicious savory ingredient that belongs in hummus and salad dressing and maybe drizzled on top of your falafel. Tahini has been all the rage in the dessert world for quite some time now. If you are skeptical about adding tahini to your baked goods, let me be the first to say, I get it! But I promise you that these soft and chewy tahini chocolate chip cookies will convince you otherwise.

I’ll be the first to admit I’m not all that good about experimenting with less traditional ingredients and wild new flavor combos. Tofu in my chocolate pie? Not for me. Avocado in my mousse? Ummm… pass. Did you know wasabi ice cream is thing. Yeah, thanks, but no thanks.

But give me one {or five!} of these perfectly sweet, slightly nutty tahini chocolate chip cookies and I’m SOLD! Tahini is made from toasted ground sesame seeds which gives baked goods a mild nutty flavor that isn’t overpowering at all. It’s smooth and creamy just like peanut butter and tahini nicely enhances the flavor of the chocolate which takes these cookies to next level status.

Not to mention the texture of these tahini chocolate chip cookies is ooooh-so-good!! Slighty crispy on the outside, soft and chewy on the inside. Perfectly sweet, slightly salty….it just doesn’t get any better!


Now keep in mind not all tahini is created equal. Like everything else, quality matters so find yourself a good jar of silky smooth, ultra creamy tahini that doesn’t leave a bitter aftertaste. I like this one from Seed & Mill. Not sponsored, just a fan. A generous dose of creamy tahini will add moisture and richness to your cookies that can’t be beat.

And just in case you need more convincing on the virtues of these soft and chewy tahini chocolate chip cookies, you’ll be happy to know they require zero chilling before baking. Now that’s a cookie recipe I want to have in my back pocket. Because sometimes your cookie cravings just can’t wait.


Use room temperature ingredients. For best results, make sure your butter, eggs and tahini are all at room temperature before you mix your dough. Softened butter and tahini are a must for the perfect texture.

Measure the flour properly. Adding too much flour to your dough can result in a dry, dense cookie. Be sure to use the scoop and level method for measuring the flour and fluff the flour in the bag with a fork before you scoop it in to the measuring cup.

Do not over mix the dough. When creaming the butter, tahini and sugars, we want to beat a bit of air into the mixture in order to ensure a light and chewy cookie. Don’t skip this step. But once you have added your dry ingredients, be wary of over mixing the dough. Mix just until a few streaks of flour remain and then stir in your chocolate chips with a wooden spoon or rubber spatula in just a few strokes.

Always under bake. For a moist and perfectly chewy cookie, remove the cookies from the oven when you see that the edges are turning a light, golden brown and the centers still look slightly under baked. The cookies will continue to bake on the cookie sheet from the residual heat once removed from the oven so don’t be tempted to bake the cookies too long if you want that gooey factor.


If you thought tahini wasn’t your thing, trust me when I say these ooey gooey, soft and chewy cookies will have you thinking otherwise. Add these cookies to our must-bake list and whip up a batch for the weekend friends.

Happy baking!

If you like these Soft & Chewy Tahini Chocolate Chip Cookies, you may also like:

Brown Butter Chocolate Chunk Toffee Cookies

Healthy Flourless Almond Butter Chocolate Chunk Cookies

Caramel Popcorn Cookies

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Soft & Chewy Tahini Chocolate Chip Cookies

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  • Author: Browned Butter Blondie
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 20 1x
  • Category: Cookies


Crispy on the outside, soft and chewy on the inside, these tahini chocolate chip cookies require zero chill time and might just give traditional chocolate chip cookies a run for their money!


  • 8 TBSP (1 stick) unsalted butter, room temperature
  • 1/2 cup tahini, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 egg, plus one egg yolk, room temperature
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 3/4 cup all purpose flour
  • 1/2 cup bread flour
  • 1 1/2 cups semi sweet chocolate chips


  1. Preheat oven to 350 degrees.
  2. Line two baking sheets with parchment paper and set aside.
  3. In a medium bowl, combine flours, baking soda, baking powder, and salt. Whisk to combine and set aside.
  4. In the bowl of a stand mixer, cream the butter and tahini together on medium high speed until well combined, about 1-2 minutes.
  5. Add the sugars and mix on medium high speed for 3-4 minutes, until pale in color and fluffy.
  6. Add the vanilla and egg and then the egg yolk, mixing with each addition until well combined.
  7. Turn mixer on low speed and slowly add in the flour mixture. Mix until just barely combined and a few streaks of flour remain. Do not over mix.
  8. Remove the bowl from mixer and stir in chocolate chips using a rubber spatula or wooden spoon.
  9. Using a medium cookie scoop, place scoops of cookie dough onto the prepared cookie sheets, leaving 2 inches between each cookie.
  10. Bake on center rack of oven for 10-12 minutes or until edges are barely golden brown. Do not over bake.
  11. Remove the pan from oven and let cookies cool on the pan for 5-10 minutes, then transfer to a cooling rack.


Cookies may be baked and the frozen. Store tightly wrapped in the freezer for up to 3 months.
Cookie dough may be frozen. Place cookie dough scoops on a baking tray in freezer. Once frozen, transfer to a ziplock bag and return to freezer. When ready to bake, simply place frozen cookie dough into a preheat oven and bake according to directions.


  • Reply
    January 10, 2022 at 11:35 pm

    I would really like to try these. I have some tahini on hand that I would like to use up. However, I have never liked cookies made with bread flour. I’m guessing the reason behind it here is to give them a little more structure b/c of the tahini. What do you suppose would happen if I just used all-purpose?


    • Reply
      Heather Mubarak
      January 17, 2022 at 6:16 pm

      If you don’t have bread flour on hand, just use an equal amount of all-purpose flour. Bread flour just gives cookies a bit of extra texture and “chew factor” that I love.

  • Reply
    Emily Dominguez
    April 22, 2020 at 2:41 am

    Just made these and they are delicious! The tahini is subtle but adds such a nice touch. Super soft and gooey! I also make any chocolate chip cookies with a mixture of semi-sweet, milk, and dark chocolate chips, and that method worked well with this recipe. Will definitely make again!!

    • Reply
      Heather Mubarak
      April 22, 2020 at 3:50 am

      Yay!! I’m so glad you loved these! I adore that subtle tahini flavor mixed with chocolate too. Great idea to mix the chocolate chips up!!

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