I’m excited to share my recipe for Tahini Chocolate Chip Cookies with Sesame Crust. These cookies are a fun twist on the classic chocolate chip version, giving you that nutty flavor and yummy chocolate sweetness that’s hard to resist.
Solves common cookie woes with dairy-free and gluten-free tweaks, using tahini and pantry staples to reduce spread, improve texture, and keep ingredients simple.
Baking can be tricky, especially with cookies that want to spread all over the pan. I’ve had my share of baking fails, but this recipe helps keep that chewy texture without the mess. With a little patience and a few tips, you’ll be baking these up in no time.
These cookies come together in about 45 minutes, including prep and bake time. The resting technique is key, as it helps the dough firm up and creates a delightful chewy texture. Plus, the sesame seeds add an extra crunch that pairs well with the rich chocolate.
If you love cookies that are a little different, you should really try these. If you want to add even more fun to your baking, check out my Cherry Chocolate Chip Cookies.
Table of contents
Why You Will Love This Recipe
- Unique Flavor Profile : These cookies mix nutty tahini with sweet chocolate and sesame seeds, creating a rich taste that’s both comforting and exciting. You won’t find anything quite like it.
- Chewy Texture : Thanks to the resting technique, you get that lovely chewy bite alongside a crackly finish. It’s the kind of texture that makes you reach for another cookie.
- Convenient Storage : Leftovers can hang out at room temperature for a few days or be frozen for later. They’re super easy to keep and enjoy whenever the mood strikes.
- Great Crunch : The added sesame seeds give an extra crunch in every bite, which contrasts nicely with the melt of the chocolate and the soft dough. It’s a little surprise that elevates the experience.
Delicious Tahini Chocolate Chip Cookies
- Prep Time: 30 minutes
- Cool Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 20 big cookies 1x
- Category: dessert
- Method: Baking
- Cuisine: Unknown
- Diet: Vegetarian
Description
Delicious tahini chocolate chip cookies with a sesame crust for a unique twist on a classic dessert.
Ingredients
- 1 3/4 cups (230g) all-purpose flour
- 1/2 tsp (2.5g) baking soda
- 1 1/2 cups (240g) semi-sweet chocolate chips
- 1 stick (115g) unsalted butter, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar
- 1/2 tsp (3g) salt
- 1 large egg (50g)
- 1/2 cup (125g) tahini
- 1 Tbsp (15g) milk
- 1 tsp (5g) vanilla extract
- 2/3 cup (90g) sesame seeds
- 1/2 tsp (3g) salt
Instructions
- Scoop & Shape Dough: Start by scooping the dough into generous tablespoon-sized balls. Roll each scoop between your hands until they are nice and round. You will want them to be uniform for even baking. Overpacking the dough can lead to uneven cookies, so keep it loose.
- Chill Cookies for Flavor: Place the cookie balls on a tray and pop them in the fridge for at least 30 minutes. Chilling helps develop the flavor and makes shaping easier later. Skipping this step may result in cookies that spread too much while baking, leading to flat results.
- Preheat the Oven: Preheat your oven to 350 degrees F, letting it warm up for about 10-15 minutes. A properly heated oven is crucial for baking success. Rushing this can mean uneven baking, so take your time to get it right!
- Bake & Watch Closely: Bake the cookies for around 10 minutes until the edges are golden. They will still look a little soft in the center, but do not worry, they will set as they cool. Avoid leaving them in too long, or you risk overbaking.
- Let Cookies Cool: After baking, let the cookies rest on the tray for a few minutes before transferring them to a cooling rack. They will harden a bit as they cool, helping maintain that chewy texture. Moving them too soon can lead to breakage, so be gentle!
Notes
- Storage Tips: Store leftover cookies at room temperature for a few days in an airtight container. For longer storage, freeze cookies in a sealed bag.
- Expert Tips: Chilling the dough for at least 30 minutes helps maintain the cookie shape during baking.
- Letting the dough rest in the fridge for at least an hour enhances the flavor and texture.
- Using parchment paper on baking sheets is essential for preventing burned bottoms and ensuring even baking.
- Reheating Instructions: To reheat cookies, place them in a preheated oven at 350 degrees F for about 5-7 minutes until warmed through.
- Serving Suggestions: Serve these cookies with a cup of coffee or tea.
- They pair wonderfully with vanilla ice cream for dessert.
- Consider bringing them to a potluck or bake sale for a unique treat.
- Recipe Variations: Substitute dark chocolate chips for semi-sweet for a richer flavor.
- You can use sunflower seed butter instead of tahini for a nut-free version.
- Add chopped nuts for an extra crunch or mix in some dried fruit for added sweetness.
- Ingredient Notes: Use fresh all-purpose flour for the best results in cookie rising and texture.
- Ensure your baking soda is not expired for optimal cookie structure.
- Using real vanilla extract makes a difference in aroma and depth of flavor.
- Feel free to use any type of milk you have on hand, whether dairy or non-dairy.
Nutrition
- Serving Size: 1 cookie
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Flour: I like to go with all-purpose flour for a nice chewy texture. Just make sure it’s fresh so your cookies rise properly.
- Baking Soda: This little ingredient helps your cookies puff up and get that nice structure. Always check it’s not expired for the best results.
- Chocolate Chips: Go for semi-sweet for that classic cookie taste. You can swap them with dark or milk chocolate if you prefer something sweeter or richer.
- Unsalted Butter: Room temperature butter is key here for a smooth dough. If you only have salted, just leave out the additional salt in the recipe.
- Granulated Sugar: This adds sweetness and helps with texture. Feel free to substitute with coconut sugar for a different flavor twist.
- Brown Sugar: It adds moisture and richness, which is super important for flavor. Light or dark works; just remember dark has more molasses for a deeper taste.
- Large Egg: The egg binds everything together, giving you that perfect chewiness. If you’re egg-free, try a flaxseed egg as a substitute.
- Tahini: It brings a unique nuttiness to the cookies. If you can’t find tahini, almond butter or peanut butter can be a fun swap!
- Milk: Just a splash to keep the dough moist. Any milk works here, dairy or non-dairy, whatever you have on hand.
- Vanilla: This adds a lovely aroma and depth. Real vanilla extract makes a difference, but the imitation stuff works in a pinch.
- Sesame Seeds: They give a nice crunch and that hint of nuttiness you don’t want to skip! If sesame isn’t your thing, try nuts or coconut for a different texture.
Recipe Tips
- If cookies come out too flat, chilling the dough for at least 30 minutes helps maintain their shape during baking.
- When aiming for chewier cookies, letting the dough rest in the fridge for at least an hour allows flavors to develop.
- For cookies that don’t burn on the bottom, using parchment paper on your baking sheets is essential for easy release and even baking.
- When checking for doneness, keep an eye on the cookies in the last few minutes; they should be lightly golden around the edges but soft in the center.
- If the cookies seem too dry, reducing the mixing time and checking the oven temperature can help keep them moist.
Serving Suggestions
Enjoy tahini chocolate chip cookies with a cup of coffee or tea. These cookies pair wonderfully with vanilla ice cream or make an excellent treat for a potluck.
These cookies can work in various recipes, such as crumbled toppings for yogurt or cheesecake. You can also incorporate them into dessert trays or gift baskets for special occasions.
Serve these cookies with a drizzle of honey or a sprinkle of sea salt for added taste. Consider a side of fresh berries or a fruit compote to complement them.
Recipe variations
- You can use almond butter or sunflower seed butter in place of tahini for a nut-free option that still delivers a rich taste.
- Add 1 tablespoon of cinnamon or a pinch of cardamom for a warm spice flavor that complements the chocolate beautifully.
- Either chop up some walnuts or mix in a handful of dried cranberries for additional texture and a hint of sweetness.
- If you’re preparing a larger batch, double the recipe to make 30 cookies instead of 15, adjusting time as needed for baking.
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How to Store?
To keep your tahini chocolate chip cookies with sesame crust fresh, follow these storage tips:
Room Temperature: Store cookies in an airtight container at room temperature for up to 4 days. This method keeps them soft and chewy.
Refrigeration: If you need to keep them longer, refrigerate cookies in an airtight container for up to 1 week. This helps maintain freshness and texture.
Freezing: Wrap each cookie in plastic wrap, then place them in a freezer bag. Freeze for up to 3 months. Thaw at room temperature before enjoying.
Other Recipes You’ll Love
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