Tahini Chocolate Chip Cookies

These cookies have been blowing up online for good reason. Tahini replaces butter entirely, giving you rich, nutty cookies with crispy edges and soft, fudgy centers. No flour needed either. They come together in one bowl and taste way more complex than the effort involved.

Ingredients

  • 1 cup tahini (well-stirred)
  • 3/4 cup brown sugar (packed)
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 cup dark chocolate chips
  • Flaky sea salt for topping

Step-by-Step Instructions

Step 1: Mix the Base

Stir the tahini, brown sugar, and granulated sugar together in a large bowl until smooth and combined. The mixture will be thick and glossy.

Step 2: Add Egg and Vanilla

Crack in the egg and pour in the vanilla. Mix until everything is fully incorporated and the dough loosens up slightly.

Step 3: Add Leavening

Sprinkle in the baking soda and fine sea salt. Stir until just combined. Don’t overmix here.

Step 4: Fold in Chocolate

Add the chocolate chips and fold them in with a spatula. Use good dark chocolate. It makes a real difference against the sesame flavor.

Step 5: Scoop and Bake

Portion the dough into 1.5-tablespoon balls onto parchment-lined baking sheets. Give them space, they spread. Bake at 350°F for 10-12 minutes. Pull them when the edges are golden but the centers still look a bit underdone. They firm up as they cool.

Step 6: Finish with Salt

Hit them with a pinch of flaky sea salt right out of the oven. Let them cool on the pan for at least 10 minutes. They’re fragile when hot.

Serving Suggestions

  • Serve warm with a glass of cold milk or espresso
  • Sandwich two together with a scoop of vanilla ice cream
  • Pack them into jars for easy gifting

Tips

  • Stir your tahini well before measuring. The oil separates and you need it fully mixed for the right texture.
  • Use a cookie scoop for consistent sizing. Even cookies bake evenly.
  • Don’t overbake. They should look slightly underdone when you pull them. The carryover heat finishes the job.
  • These keep well in an airtight container for up to 4 days, but they rarely last that long.