Chocolate chip goodness with the nuttiness of tahini, these chocolate chip tahini cookies quickly became a favourite in my house. Almost even better than the tahini cookies from last week. Using 70 percent dark chocolate gives a rich texture to these cookies.

How to make chocolate chip tahini cookies?

The best is to work with room temperate butter in this recipe, so take the butter out of the fridge a few hours you plan to bake.

Crumble the butter and flour into a large bowl and then add in the other ingredients. Kneed all the ingredients together. I use my hands, to get a feel for the dough, but if you prefer to use a wooden spoon, you can do so as when you add the tahini it can get a little sticky.

Once your dough has come together, it should be stuck together in a ball, leave it in the fridge to rest for twenty minutes to firm up.

Out of the fridge, roll the whole dough ball into one log, about three cm (about 1 inch) in diameter. Cut the log roll into 18 cookies and place flat on a cookie sheet.

Bake in the oven for 10 to 12 minutes at 175 degrees C (350 F), until golden. Take out and let cool on a wire rack. For full details and measurements see the recipe card below.

Substitutes

I like to use dark chocolate when making chocolate chip cookies, especially when I am matching it with tahini, but if you prefer milk chocolate chips, you can use that as well.

Freezable

This recipe is perfect to batch make and keep in the freezer. Complete the dough to the resting phase. Instead of letting the dough rest in the fridge, roll it in plastic wrap, and then into an airtight container and keep in the freezer for up to two months. Make sure it does not get any freezer burns, if the container is not completely air tight. Before using the dough, let it defrost in the fridge for a couple of hours, before rolling it into dough balls.

If you do not eat all the cookies in one sitting, I dare you to try! Then they will taste best in the cupboard in an airtight container for up to two weeks. However, if you are planning a big bake, for a big event, then you can freeze the cookies even after they have been in the oven. Freeze in an air tight container for up to a month. Let the cookies defrost completely in the fridge or in a cool place. Try to lay out the cookies on a cookie tray, so that they do not stick together when defrosting because of the moisture that will be exposed. This can make the cookies softer than you intend to.

Variations

Try these tahini cookies rolled in sesame seeds, just as delicious.

For another delicious cookie, try my lemon and oat cookies.

Print Recipe

Chocolate chip tahini cookies

Chocolate chip goodness with the nuttiness of tahini, these tahini and chocolate chip cookies quickly became a favourite in my house. Almost even better than the tahini cookies from last week. Using 70 percent dark chocolate gives a rich texture to these cookies.

Prep Time15 minutes mins

Cook Time12 minutes mins

Resting time20 minutes mins

Total Time47 minutes mins

Course: cookies

Cuisine: Basics

Keyword: chocolate, cookies, tahini

Servings: 18 cookies

Ingredients

• 100 g butter
• 140 g flour
• 60 g tahini
• 1 tbsp brown sugar
• 2 tbsp white sugar
• 1 tsp baking powder
• 1 tsp vanilla sugar
• A pinch of salt
• 1 egg
• 100 g 70% dark chocolate chopped

Instructions

• Crumble butter and flour in a large bowl.
• Add in the rest of the ingredients, except for the chocolate.
• Kneed it together to one dough. It should all stick together.
• Chop the chocolate into smaller pieces and kneed into the dough.
• Let the dough rest in the fridge for 20-30 minutes.
• Set the oven to 175 °C (350 °F).
• Roll the dough into 18 balls.
• Put them on a bookie sheet and flatten to round cookies.
• Put in the oven for 10-12 minutes, and bake until golden. check after ten minutes.
• Take out of oven and leave on a cooling rack until cool.

Notes

To make the cookies perfectly round, after taking them out of the oven, while still slightly warm, put a glass over the cookie and move around in a circular motion.