Salted Tahini Chocolate Chip Cookies Recipe (2024)

The best part of this recipe is not adjusting the ingredients.

These are like chocolate halvah cookies - simply scrumptious. I used Roland Sesame Tahini and TJ's 70% bittersweet chocolate broken into small chunks. Used a 2 tbsp measuring spoon to portion out 17 cookies. Baked for 16 minutes and allowed to cool about an hour before partaking. Important to allow them room to spread. 12 fit nicely on a cookie sheet, and then baked 2nd batch of 5. Sprinkled a bit of kosher salt over all. A real winner - could be my favorite cookie ever.

Paste. not sauce. Tahini sauce is made by mixing tahini (similar in texture to peanut butter and usually sold in jars) with other ingredients.

Substituting matzoh cake meal for AP flour will not make this recipe kosher for Passover. The use of both baking powder and soda is prohibited for observant Jews during the holiday.

I've tried very hard to think of some reason why an American recipe would call for 4 ounces or 113 grams of butter rather than a stick. I've racked my brains. I've racked my brains. I can't think of a single reason. But I must say, I enjoy thinking about some poor soul with a razor blade shaving down a stick of butter until it weighs 113 grams. Not 111 or 115 mind you, but EXACTLY 113. I've certainly seen an extra gram of butter ruin many recipes entirely!

I did half light brown sugar and half granulated sugar without refrigerating the dough at all and it turned out amazing!

If you are willing to try again, flatten the cookies a bit before baking. In the event of future disasters you can always throw cooled failed cookies into the food processor, grind them up and use them as cookie crumb crust for pies, as an ice cream topping or mix-in, or in a pudding parfait.

Can you make these with a small cookie scoop amount or will they burn if they are smaller?

I made them with browned instead of softened butter and swapped out 1/2 the granulated for dark brown sugar. MUCH better and gives that caramelized taste so many of you said was missing. The browned butter/tahini/brown sugar nuttiness is the most amazing smell.

Love this recipe. Made them twice - first time didn't refrigerate. Second time did. The refrigeration results in a much chewier cooke - our preference. Will make these again & again.

I replaced the butter with coconut oil and the dough was stiff enough that I didn't think refrigeration was necessary. The cookies were ready in 17 minutes and were very tender, well-formed and absolutely delicious.

1/4 whole wheat flourLight brown sugarWalnuts

I followed the recipe carefully, refrigerated the dough for 12 hours and was completely underwhelmed by the results. The tahini did not enhance or add any sort of flavor to the cookies and they were very dry and crisp. One and done.

Best chocolate cookie recipe I’ve ever made! I’ve eaten probably 100’s of chocolate chip cookies in my life and these are the best.

45g 19m

Am I the first reviewer to follow the recipe exactly? I did and they are perfection. Simply divine. I think the quality of tahini matters enormously and I used one (white jar orange lid) from my local Middle eastern grocery. These are WORTH the 12 hour wait in the fridge. I will make them over and over. Thank you!

I did everything wrong and they still came out great. I didn't even have a mixer, so i melted the butter, stirred wet ingredients with a fork for a minute or 2. I used 1/2 cup white sugar, 1/2 cup light brown sugar. I forgot the vanilla so i added it to the dough at the end. They did take a little longer to bake. All's well that ends well.

I love this recipe! I make each cookie a table spoon and add a chunk of dark chocolate in the center. Comes out GREAT!

Next time: try adding cinnamon (per BBCC recipe)

Browned the butterAdded 40g flourSplit sugar between white and brownAdded 30g sugarAdded 20ml tahiniBaked 16-18 min

firstly this recipe is perfection exactly as it is. but in order to cater to dietary restrictions i made a non-dairy batch using vegan butter, specifically Trader Joe's Vegan Buttery Spread. always nervous to use vegan butter because the creaming phase is not to spec, however they turned out just as excellent. since this recipe cuts your normal butter weight requirement with tahini it lends itself well to butter substitutions.

I made this gluten free by subbing the flour with half a cup of almond flour and half a cup of 1 for 1 GF flour. Used 2/3 cup homemade black sesame tahini. Browned the butter as suggested. It’s incredible.

I love these - I made these again using the same quantity of Miyoko's plant milk butter and Cup4Cup and they were delicious.

This is perhaps my favorite cookie recipe -- everyone loves them. They also turn out well using almond meal flour and coconut sugar if you need to reduce glycemic index.

I made the cookies today for the second timebut tweaked the recipe as one reader suggested and used half brown sugar half white sugar and 2 whole eggs. The cookies tasted completely different from the original recipe and not for the better. They were crispier but didn’t have the softness in the middle the original recipe did. I will stick to the recipe as written going forward!

I'm proclaiming this now as my official, favorite chocolate chip cookie recipe. I find these much lighter and more delicate than the traditional Tollhouse CCC recipe. I don't bother with refrigerating the dough - I find that baking them up right away quickly yields delicious, crispy/chewy cookies. (While I omit the salt on top for myself, a pinch of flaky Malden salt could really put them over the top!)