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Tahini chocolate chip cookies
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Chewy Tahini Chocolate Chip Cookies

These chewy soft tahini chocolate chip cookies taste just like chocolatey halva. They are made with tahini to make them extra nutty without adding any nuts to the mix!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert, Snack
Cuisine: American, middle eastern
Keyword: chocolate chip cookies, salted tahini chocolate chip ookies, sesame seeds, tahini, tahini chocolate chip cookies, tahini cookies
Servings: 14 cookies

Ingredients

  • 1/4 cup butter softened
  • 1/3 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 1/4 cup tahini paste
  • 1 tsp vanilla
  • 1.2 tsp salt 1/4
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup whole wheat flour
  • 2 tsp white flour
  • 1/2 cup semi sweet or dark chocolate chips
  • sesame seeds optional
  • sea salt optional

Instructions

  • First start by creaming the butter, brown sugar and granulated sugar together using a paddle attachment until fluffy. Add in the egg yolk and mix just until incorporated.
  • Add in the tahini paste, vanilla and the salt and mix until fluffy again. Add in both the whole wheat flour and the all purpose flour, the baking soda, and the baking powder. Mis until just combined. Add in the chocolate chips and fold those in.
  • Using a small cookie scooper, scoop out 14 equal cookie dough balls and place them on a parchment lined baking sheet or an airtight container and chill for 2 hours or overnight.
  • When it is time to bake the cookies, preheat the oven to 350F and line a large baking sheet with parchment paper or a silicone mat. Place the cookie dough call onto the baking sheet making sure to leave 1 1/2 - 2 inches of space between each cookie. Bake the cookies for 9-10 minutes.
  • When the cookies are out of the oven flatten them a little using a fork ( or keep them mounded. This totally depends on your preference) Top with sea salt and let the cookies cool for 10-15 minutes and then serve!

Notes

These cookies can be stored in an airtight contained for up to 5 days. 
 
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