Tahini Chocolate Chip Cookies Recipe
User Reviews
4.8
-
Prep Time
15 mins
-
Cook Time
8 mins
-
Total Time
23 mins
-
Servings
24 Cookies
-
Calories
1887 kcal
-
Course
Dessert
-
Cuisine
Mediterranean
Tahini Chocolate Chip Cookies Recipe
Description
The recipe features tahini as the fat base, mixed with granulated and brown sugars until crumbly, then eggs, water, and vanilla create a smooth, fudgy dough. Seasonings include kosher salt, baking soda, and ground cinnamon, which add depth and leavening. Flour is stirred in, then bittersweet chocolate chips are incorporated for rich, slightly bitter chocolate flavor.
Cookies are scooped and lightly flattened before baking at 375°F. Baking times range from 8 to 11 minutes to adjust softness or crunchiness. The tahini imparts a subtle nutty flavor and moistness that sets these cookies apart from standard chocolate chip cookies.
Once cooled, these cookies store well in an airtight container for up to a week or can be frozen for several months. Using quality tahini and chocolate chips influences the final taste and texture significantly.
Ingredients
- 1 cup tahini (8 ounces), I used Soom Tahini
- 1/2 cup granulated sugar
- 2/3 cup brown sugar
- 2 egg large
- 2 teaspoons vanilla extract
- 1 ¼ teaspoon kosher salt
- ¾ teaspoon baking soda
- ½ teaspoon ground cinnamon more for dusting
- 2 cups all-purpose flour
- 1 ½ cup bittersweet chocolate chips I used 60% Cacao bittersweet chocolate chips by chiradelli
Instructions
- Heat the oven to 375 degrees F and position a rack in the middle. Line two large baking sheets with parchment.
- In a large mixing bowl, combine the tahini, sugar, and brown sugar. Mix with a wooden spoon for a couple of minutes until well combined (the mixture will be crumbly).
- Add the eggs, 3 tablespoons cold water, and the vanilla extract. Mix for another 2 minutes until well-incorporated (the mixture should be smooth and fudgy).
- Stir in the salt, baking soda, and ground cinnamon. Add the flour and mix until combined. Add the chocolate chips and stir until well combined.
- Scoop heaping 1 tablespoons of the dough and arrange them 2 inches apart on the prepared sheet pans. Wet the back of a spoon and use it to lightly flatten the tops of the cookie dough portions (you’re looking for the dough to be about ½ inch in thickness give or take).
- Bake on the middle rack for about 8 to 11 minutes, depending on how soft or crunchy you like your cookies. If you like your cookies on the softer side, pull them out sometime around the 8 or 9 minutes and let them cool on the sheet pan for a few minutes before transferring them to a wire rack Let the cookies cool completely on the baking sheets.
- Dust with more ground cinnamon before serving (optional).
Notes
- Make sure cookies are fully cooled before storing to maintain texture; store airtight up to 1 week at room temperature or freeze up to 6 months.
- Quality tahini and chocolate chips greatly affect flavor and texture.
- The recipe yields fewer calories than average tahini cookies by using measured ingredients.
- Cinnamon adds a warm spice note complementing the nutty tahini and bittersweet chocolate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Cookies
Amount Per Serving
Calories 1887 kcal
% Daily Value*
| Serving | 1Cookie | |
| Calories | 188.7kcal | 9% |
| Carbohydrates | 26.2g | 9% |
| Protein | 3.8g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 13.8mg | 5% |
| Sodium | 177.2mg | 7% |
| Potassium | 130.8mg | 3% |
| Fiber | 1.1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 26.1IU | 1% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 53.9mg | 5% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
