Crispy on the outside, chewy on the inside and oh-so-chocolatey. These tahini chocolate chunk cookies are everything you’d want in a cookie PLUS the nutty flavor of tahini. Crispy on the outside, chewy on the inside and oh-so-chocolatey. These chocolate chunk tahini cookies are everything you'd want in a cookie PLUS the nutty flavor of tahini. #cookies #tahiniUm, hi. Remember that time you watched my Insta Stories and saw that I tested a cookie recipe not one, not two, not three, not four, but FIVE times?!?! Yeah, this was that cookie. Sooooo please go enjoy these stat so I know my time and effort was not wasted lol.

But seriously. This effing cookie became my own little weird competition with myself. I mean once I was three rounds in, I was in too deep. I HAD to keep going. What I learned from five batches of cookies?

chocolate chunk tahini cookiesBut for reals, I tried so many different ways to make these with all tahini and no butter or just a wee bit of butter, but no such luck. And as a girl who uses butter on the daily, believe me this was no anti-butter campaign, it was just a girl tryna get creative with tahini. But I learned that sometimes you can’t mess with an already good thing. And cookies made with butter are a very good thing. chocolate chip tahini cookiesSo what did I do? I used enough butter and tahini and it created a beautiful cookie that spread nicely (so many of my batches didn’t spread!), was crispy on the outside, and chewy on the inside. Just how I like my cooks. I also like a lot of gooey melty chocolate in my cookies, which is why I used chocolate chunks and not chocolate chips. Chips would’ve been easier and by all means go for easy if that’s your objective but for me, an extra step is worth the extra mouthful of CHOCOLATE.tahini cookies with chocolate chunksSo why the sudden obsession with tahini you ask? Well, you know I’m a nerd when it comes to food trends and I always like to read the projections for the new year’s trends. One of 2019’s food trends is tahini, a paste made from sesame seeds that’s used in many Middle Eastern dishes, the most common being hummus. It’s super versatile and can be used in salad dressings, soups, sauces, and marinades. Tahini is delicious in baked goods and desserts too. It imparts a deliciously elevated nutty flavor. It’s like peanut butter on crack. Srsly. chocolate chunk cookies with tahiniAs far as nutrition goes, tahini is a good source of healthy fat as well as the B vitamin, thiamin. It also contains minerals such as calcium, iron, magnesium and potassium. DYK that dietary fat helps to enhance the flavor of food and make it taste more satisfying? No wonder these cookies were bomb. So you may just happen to see more tahini on the blog in the near future. Just a hunch I have. chocolate chunk tahini cookies

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Tahini Chocolate Chunk Cookies

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 5.00 out of 5)


Crispy on the outside, chewy on the inside and oh-so-chocolatey. These tahini chocolate chunk cookies are everything you’d want in a cookie PLUS the nutty flavor of tahini.


  • 1/2 cup butter, softened (1 stick)
  • 1/2 cup tahini
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1 teaspoon salt
  • 2 cups chocolate chunks
  • Maldon sea salt (or any coarse sea salt) for topping


  1. Preheat the oven to 375 degrees F. Use a nonstick baking sheet or lightly spray a baking sheet with nonstick spray.
  2. In a large bowl, mix sugars together and add tahini and butter and mix until incorporated.
  3. Add in vanilla and eggs, one at a time, stirring until mixture is creamy and all lumps are gone.
  4. In a separate medium bowl, mix together flour, baking soda, cinnamon and salt until combined.
  5. Add the dry ingredients to the wet all at once. Mix just until there is no more visible flour in the dough or on the bottom of the bowl (do not over-mix).
  6. Fold the chocolate chunks into the batter.
  7. Drop dough (about rounded tablespoon) onto baking sheet, spacing balls about 2 inches apart.
  8. Bake cookies for 9-11 minutes, or until golden-brown.
  9. Let cookies cool on baking sheet for 2-3 minutes before transferring to a wire rack to finish cooling.


You can use a stand mixer but I found that mixing by hand produced the best outcome!

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Bake

Tell me, have you ever used tahini in baking before?

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Dark Chocolate Almond Butter Cookies with Sea Salt
Easy Peppermint Dark Chocolate Cookies
Vegan Peanut Butter Chocolate Chunk Oatmeal Cookies
Vegan Peanut Butter Chocolate Chunk Oatmeal Cookies

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  1. Sue

    I have a new obsession with tahini anything and these cookies are absolutely yummy! The tahini just adds a rich nuttiness to the cookies, I will be making these over and over again!

  2. Taysia

    I’ve made these before and they’re so delicious. I’m hoping to make a bunch of batches for Christmas gifts this year and I’m wondering if I could prep the batter beforehand and be able to put it in the fridge for a day or two so that they’re fresh baked?
    Thank you again for the delicious recipe!

    • Hi Taysia! So glad you enjoy these cookies! Yes, that’s fine to store the dough in the fridge for 1-2 days before baking. Just make sure to bring the dough close to room temperature before baking.

  3. Diana

    These were really good. I made them exactly as directed, they’re delicious . I might do add ins next time maybe nuts, coconut? Thanks for the yummy recipe.

  4. Dana

    These are so good! My new go to recipe for chocolate chip cookies.

  5. Amanda T.

    Made these today! I had to use up some tahini and they are delicious! I didn’t have enough of one type of chocolate so I did a mix of chopped chocolate, mini chips, and cinnamon chips. I think any kind of chip would be nice honestly. I might add some pecans next time as well! Thanks so much!

    • Wow, cinnamon chips sound delicious! And pecans would certainly add an extra element of crunch. So glad you enjoyed these, Amanda!

  6. Charlotte

    Just made these and they’re absolutely amazing! Added slightly more cinnamon and used a mix of dark and semi sweet chocolate chips and they were perfect. Was afraid they would be bitter from the tahini, but it gave them a super nice nutty flavor and wasn’t overpowering at all!

    • Thanks, Charlotte! Those sound like perfect additions – nothing wrong with more cinnamon! I’m so glad the tahini worked well for you, too. So yummy.

  7. Katherine

    This is the best recipe for chocolate chip cookies I’ve ever done ! They’re so chewy and delicious !! I’ll definitely be making this again

  8. These have my name written all over them! I’m tahini obsessed haha. Can’t wait to try.