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Game-Changing Tahini Chocolate Cookies

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These Game-Changing Tahini Chocolate Cookies were some of the best chocolate chip cookies that have ever come out of my oven. The combination of rich, nutty tahini are a match made in heaven. The texture was perfect – chewy on the inside with a slight crispiness on the edges.

7 Game-Changing Tahini Chocolate Cookies stack on top of each other

I’ve since made these cookies countless times, and each batch is met with the same enthusiasm. Whether served with a glass of milk or savored on their own, these Tahini Chocolate Cookies have become a staple in my baking repertoire.

Recipe Background

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. Honestly, I still can’t. New York is a great city to walk around, with a fantastic 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 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.

Ingredients Overview

*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.


How to store tahini cookies?

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.

How to freeze tahini cookies?

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.

What do tahini cookies taste like?

Like soft-baked, gooey circles of happiness. They have crisp edges, soft-baked centers, and warm, melty chocolate throughout.

Craving More Tahini?

Flourless Tahini Bread

Shortbread Tahini Bars

Tahini Coffee Smoothie

Homemade Chocolate Tahini Spread

7 Game-Changing Tahini Chocolate Cookies stack on top of each other

Game-Changing Tahini Chocolate Cookies

Author Rachel
Prep Time 10 minutes
Cook Time 14 minutes
Resting time 1 hour
Yield 20
Print Pin Recipe


These big soft tahini chocolate cookies are truly perfect!
Kosher, Dairy


  • 1 stick (110g) butter at room temperature
  • 1/2 cup (120g) tahini paste (raw tahini)
  • 1/4 cup (50g) granulated sugar
  • 1 and 1/4 cups (250g) dark brown sugar
  • 1 large egg
  • 1 Teaspoon vanilla extract
  • 1 and 1/3 cup (185g) all-purpose flour
  • 3/4 Teaspoon (4g) baking soda
  • 1 Teaspoon (6g) baking powder
  • 5.3 oz (150g) 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.


Store the cookies at room temperature in a cool, dry place, away from direct sunlight for up to 5 days.
Tried this recipe? Tag@mamalivingabroad

Comments & Reviews

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Recipe Rating

  1. These cookies are so good! My son asks for them all of the time! They’re easy to make and feel more healthy than a regular chocolate chip cookie because of their awesome amazing tahini addition!5 stars