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tahini chocolate chip cookie

Salted Chocolate Chip Tahini Cookies

Chocolate chip cookies made with a mixture of butter and tahini.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
60 1 hour
Servings 22


  • 8 tablespoons unsalted butter, at room temperature 114 grams
  • 1/2 cup tahini well stirred (I used 120 grams of Soom)
  • 1/2 cup granulated sugar 100 grams
  • 1/2 cup packed light brown sugar 90 grams
  • 1 large egg at room temperature
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 150 grams all-purpose flour This is about 1 cup plus 2 T.
  • 3/4 teaspoon baking soda
  • 1 teaspoon kosher or sea salt
  • 2 cups bittersweet chocolate chips
  • flaky sea salt


  • Beat together the butter, tahini, and both sugars, scraping down side of bowl.
  • Add the egg, yolk and vanilla and beat until incorporated.
  • Beat in the baking soda and salt, then stir in the flour until incorporated. If you prefer to mix the dry ingredients together beforehand, that's fine too, but I had great results just mixing everything in one bowl.
  • Stir in the chocolate.
  • Portion the cookies into balls with a medium size cookie scoop and chill the portioned balls for about an hour or until ready to bake.
  • Preheat the oven to 325ºF (180ºC). Line two baking sheets with parchment appers.
  • Arrange the cookies on the baking sheets and bake one sheet at a time for about 14 minutes.
  • Alternatively, you can bake the cookies at 375 for 12 minutes for slightly crunchier cookies. Ovens may vary, but I kind of liked the 375 version the best.
  • Remove from the oven, sprinkle cookies with a bit of flaky sea salt, and let the cookies cool on the baking sheet.