Tahini Chocolate Chip Cookies

I already have more chocolate chip cookie recipes than I can count, but every now and then, one comes along that feels a little different in the best way. This tahini chocolate chip cookie recipe is exactly that.

At first glance, they look like classic chocolate chip cookies, with golden edges, soft centers, and plenty of chocolate. But take a bite, and there’s something else going on. Tahini adds a subtle, nutty depth of flavor, while a touch of toasted sesame oil brings out its nuttiness without overpowering the chocolate. They’re familiar enough to satisfy a chocolate chip cookie craving, but different enough to feel special.

This recipe is adapted from Danielle Oron’s Modern Israeli Cooking.

• Unsalted Butter, Tahini, and Toasted Sesame Oil: All three add richness to the cookies. Tahini is a creamy paste made from ground sesame seeds; be sure to stir it well before measuring, as the oil tends to separate. For the sesame oil, use the toasted variety, which is darker and has a stronger sesame flavor than regular sesame oil. A little goes a long way, so you only need ½ teaspoon.
• Granulated and Light Brown Sugar: Work together to create crisp edges, soft, chewy centers, and a hint of caramel flavor.
• Egg and Egg Yolk: Bind the dough, provide structure, and add richness.
• Vanilla Extract: Rounds out the flavors and complements the chocolate and sesame.
• Salt and Flaky Sea Salt: Salt balances the sweetness and enhances the tahini and chocolate flavors, while optional flaky sea salt adds a finishing touch and extra salty contrast.
• Baking Soda and Baking Powder: Work together to create crisp, golden edges while keeping the centers thick and soft.
• All-Purpose Flour: Provides structure. For accuracy, spoon it into a measuring cup and level it off.
• Chocolate Chips or Chunks: Add rich chocolate flavor that balances the nutty tahini.
• Jump to the printable recipe for precise measurements

How to Make Tahini Chocolate Chip Cookies

Make and chill the dough: Beat the butter, tahini, sesame oil, and sugars until light and fluffy, then mix in the egg, egg yolk, and vanilla.

Whisk together the dry ingredients, then mix them into the wet ingredients just until combined. Fold in the chocolate chips, then cover and refrigerate for at least 4 hours, preferably overnight. The long chill allows the flour to absorb moisture, helps the cookies bake up thick and chewy, and gives the tahini flavor time to develop.

Bake the cookies: Bake one sheet at a time until the cookies are lightly golden around the edges but still look a little underdone in the center. That’s exactly what you want—they’ll finish setting on the baking sheet as they cool.

Sprinkle with flaky salt, if using, while they’re still warm, then transfer to a wire rack after a few minutes. 

Storage & Freezing

Store the cookies in an airtight container at room temperature for up to 3 days. They’re best the day they’re baked, but stay soft and chewy thanks to the tahini. If you like a just-baked texture, you can warm them briefly in the microwave for a few seconds before serving.

To freeze the baked cookies, let them cool completely, then store in an airtight container or freezer bag for up to 2 months. Thaw at room temperature or warm gently in the oven.

To freeze the cookie dough, scoop into balls and place on a parchment-lined baking sheet. Freeze until firm, about one hour, then transfer to a freezer bag and freeze for up to 3 months. Bake straight from frozen, adding 1 to 2 minutes to the baking time (no need to thaw).