Tahini Chocolate Chip Cookies

Adapted slightly from Dave Lebovitz, these Salted Chocolate Tahini Cookies are outstanding! Crispy-edged, super tender and gooey middles with puddles of Chocolate on top. A sprinkle of flaky sea salt takes them over the top!

You can bake them after making the dough, but you won’t believe the improvement after just one night of refrigerating the dough. We baked a batch after 30 minutes refrigeration, then another after a full night, just to see the difference! Overnight added a depth of flavor and even improved the edge color and texture!

  • Author: Laura
  • Prep Time: 15 min
  • Cook Time: 14 min
  • Total Time: 30 min + Overnight Refrigeration
  • Yield: 28 cookies 1x
  • Category: Cookies
  • Method: Bake


  • 1/2 c (8T, 114g) Unsalted Butter, at room temperature
  • 1/2 c (120ml) Tahini, well-stirred
  • 1/2 c (100g) Granulated Sugar
  • 1/2 c (97g) Light Brown Sugar, packed
  • 1 lg Egg plus 1 Egg Yolk, room temperature
  • 1 t Natural Vanilla Extract
  • 1 1/4 c (150g) AP Flour
  • 1 t Baking Soda
  • 1 t Kosher Salt
  • 10 oz. (280g) Baking Chocolate or Chocolate Chunks, Bittersweet preferred, chopped into small chunks. (ok to substitute Bittersweet or Semi-sweet chocolate chips)
  • Flaky Sea Salt (I use Maldon)


  1. In the bowl of a stand mixer, or using a hand mixer, cream together the butter, tahini and sugars, until mixture appears fluffy.
  2. Add the egg and yolk and vanilla, mix to combine.
  3. In a small bowl, whisk together the flour, soda and salt. Using low mixer speed, add to the wet ingredients until just combined and a dough forms.
  4. Stir in the chocolate pieces. (IMPORTANT! If you want to create those melty pools of chocolate on top of the cookies, before you mix in the chocolate chunks, reserve some of the biggest chunks and embed between 1 and 3 of them, depending on size, into the top of the cookie dough balls! This way, they melt on the top of the cookie!)
  5. Cover dough and refigerate overnight.
  6. When ready to bake, preheat oven to 325F. Remove dough from refrigerator while preheating. Using a Small Scoop (about 5 teaspoon size, or 1 1/2″ diameter), scoop refrigerated dough onto prepared baking sheets.
  7. Bake until edges are just beginning to turn golden and middles look not quite done. This should take 12-14 minutes total. If using a larger scoop, add between 1-4 minutes to bake time, but judge doneness by a slight golden edge and nearly done middles of cookies.
  8. Remove from oven and cool on baking sheets.


Keywords: Cookies, Tahini, Chocolate chip, salted chocolate chip tahini cookies, Best chocolate chip Cookies

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