The tahini gives them a gentle savory taste that pairs remarkably well with dark chocolate and a touch of salt. They are a little a bit crunchy around the edges and chewy in the center. Perfection!
New York has long been one of my favorite cities. I first visited 16 years ago, and it was love at first sight. After that, I couldn’t get enough of it, and honestly, I still can’t. New York is a great city to walk around with a great atmosphere, excellent culinary options, and plenty of iconic parks and sights. So, when I decided to take a long weekend off—it was a no-brainer—NEW YORK! My first stop was for lunch at Chelsea Market, which is a premier food and shopping hall. Then I went to Miznon, where you can get falafel or roasted cauliflower in a pita. Next, a friend recommended I try the Seed + Mill stand for some heavenly gourmet halvah, so I stopped there as well. Besides buying too many halvah blocks, I took some flyers from the stand, and this recipe was on one of them. As a huge fan of tahini, I had to try it! The cookies were so delicious that I had to share the recipe on the blog.
What is Tahini?
Let me introduce you to one of my favorite ingredients! Tahini is ground sesame seeds. That’s it! It has a delicious earthy and nutty flavor.
*The full recipe is in the recipe card below!
Before you start baking using this cookie recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Tahini: Runny tahini is key. This recipe works best with runny tahini that will easily mix with the other ingredients. Tahini brands vary widely in consistency, so look for one with a smooth, pourable texture. I like (affiliate links) Soom, Baron, and Seed+Mill.
Butter: Unsalted and softened to room temperature. Allow the butter to sit out on the counter for about 1-2 hours before starting your recipe. The amount of time depends on the weather and how cool you keep your kitchen.
Chocolate: You can use any chocolate chips you want or even chop up a chocolate bar and toss it in.
Like soft-baked, gooey circles of happiness. They have crisp edges, soft-baked centers, and warm melty chocolate throughout.
Allow the cookies to cool completely at room temperature. Line an airtight container with wax paper or parchment paper. You can also use a resealable plastic bag. Place the cookies in a single layer in the container or bag. If you need to stack the cookies, place a layer of wax paper or parchment paper between each layer to prevent sticking. Seal the container or bag tightly.
Store the cookies at room temperature in a cool, dry place, away from direct sunlight for up to 5 days.
If you want to store the cookies for a longer period, you can freeze them. Place the cookies in an airtight container or freezer bag and store them in the freezer for up to 3 months. To thaw frozen cookies, leave them at room temperature for a few hours or overnight.
Craving More Tahini?
Game-Changing Tahini Chocolate Cookies
- 1 stick (110 grams) butter at room temperature
- 1/2 cup (120 grams) tahini paste (raw tahini)
- 1/4 cup (50 grams) granulated sugar
- 1 1/4 cups (250 grams) dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/3 cup (185 grams) all-purpose flour
- 3/4 teaspoon (4 grams) baking soda
- 1 teaspoon (6 grams) baking powder
- 5.3 oz (150 grams) dark chocolate chopped, or chocolate chips
- 1 teaspoon sea salt optional
- Preheat the oven to 350°F/180°C.
- In a stand mixer with a flat beater, combine butter, tahini, and sugars. Turn on to medium speed and beat until smooth.
- Add egg and vanilla, and increase speed, beating until fluffy.
- Turn off the mixer and add flour, baking soda, baking powder, and mix on low speed until combined.
- Using a spatula, fold in the chopped dark chocolate/chocolate chips until evenly spread.
- Place the dough in the refrigerator and let it chill for 1 hour.
- Using a cookie scoop or your hands, scoop balls of dough onto a parchment-lined baking sheet. Make sure to space out the cookies.
- Sprinkle salt *optional* over the dough.
- Bake for 10–14 minutes until lightly golden and the tops are crackly.
- Let the cookies cool in the pan for a few minutes and then transfer to a wire rack.