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+ servings

Salted Tahini Chocolate Chip Cookies

These Salted Tahini Chocolate Chip Cookies are the perfect hybrid between indulgent chocolate chip and a rich nut butter cookie.

Course Dessert
Cuisine American
Keyword chocolate chip cooies, cookies, tahini
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 24 cookies


  • 1 1/2 cups all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp fine salt
  • 1 stick unsalted butter , at room temperature
  • 1/2 cup tahini
  • 1 cup packed brown sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1 cup semi-sweet or dark chocolate chunks
  • thick sea salt


  1. Preheat oven to 375 degrees F and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, and fine salt. Set aside.

  2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and brown sugar on medium-high speed until pale and fluffy. Add tahini, egg, and vanilla and beat until incorporated. Reduce speed to low and add in the dry ingredients beating until combined. Use a spatula to fold in the chocolate.

  3. Use a 1-inch scoop to scoop out dough into balls onto prepared baking sheet, keeping 2 inches between each cookie. Repeat with the rest of the dough and then sprinkle thick sea salt over the cookies.

  4. If baking right away, transfer to preheated oven and bake for 12 to 15 minutes or until brown around the edges. Let cool on pan for 10 minutes and then serve.

  5. Alternatively, transfer dough balls into the freezer for one hour and then transfer all the dough into a freezer bag, seal, and store in the freezer for up to 3 months. When wanting one, just bake at 375 for 15 to 18 minutes.

Recipe Notes

  • Recipe slightly adapted from Food Network.