The Ultimate Chocolate Chip Tahini Cookies

Who doesn’t love a chocolate chip cookie?

I’m a purist about lots of things. It’s kinda not like me to mess with a chocolate chip cookie, because they are definitely in the category of ‘things that don’t need to be messed with.’ But I seem to be obsessed with Tahini these days, and I had the urge. So, I decided to dive in and try a bunch of different versions of tahini chocolate chip cookies from other peoples blogs, pick my favourite qualities and come up with a recipe of my own.

And I’m so glad I did.

Chocolate chip tahini cookies are all over the internet these days. And all of the versions I found online were good. Some of them were very good! I ate a lot of real nice cookies before arriving at these ones! But… I didn’t think any of them were GREAT. There was some tinkering to be done. These ones, I assure you, after all the tinkering, are great.

 The Ultimate Tahini Chocolate Chip Cookies

Once I worked through the spice vs no spice debate, the water vs vinegar debacle, the all- tahini or tahini-olive oil combo conundrum, I landed us in a really good place with this one. The final result: these cookies are chewy, not cakey (and they stay chewy for DAYS), and they have a really nice undertone of tahini flavour, without being overwhelming. The vinegar and plenty of vanilla help mitigate that really sticky roof-of-the mouth thing that you’d expect from the presence of a nut or seed butter.

I like to roll mine in toasted sesame seeds and sprinkle the tops with a bit of flaky salt. This is totally up to you but I love the way they look with the seeds, and I am a salt junkie so I pretty much put salt on everything I bake these days.

Where to buy tahini?

The tahini that’s available at standard grocery stores where I live is the organic kind, and it’s pretty expensive. It’s also fairly thick. To be honest, I’m not a huge fan of it. When possible, I prefer to jet over to a middle eastern shop to buy the nice runny tahini. It’s usually available in bigger tubs, and it’s WAY cheaper than the grocery store brand.

A few words on chocolate chips.

Generic store brand chocolate chips are terrible. If your grocery store has a range to choose from, I’d say go for the most expensive ones every time. I’m not saying that because I’m fancy or rich. I’m a total cheapskate. But with chocolate chips, I say go big or go home. Nobody wants to eat sugary wax chips.

Not sure if your chocolate chips are any good? Throwback a handful of them straight out of the bag. If they taste good, they’re good! If they taste like sugary wax, keep walking.

I hope you try these out! I really can’t remember the last time I’ve been so satisfied with a cookie recipe. I hope you love them as much as I do!

You’re going to love these tahini cookies! Be sure to tag @howtomakedinner on Instagram or Facebook when you make them!

The Ultimate Chocolate Chip Tahini Cookies

Recipe by Paula HingleyCourse: DessertDifficulty: Easy
Servings

18

servings
Prep time

15

minutes
Cooking time

15

minutes

Ingredients

  • 180g tahini

  • 50g olive oil

  • 200g sugar

  • 140g brown sugar

  • 2 Eggs

  • 2 Tbsp Vanilla

  • 1 Tbsp Cider vinegar

  • 300g flour

  • 1 1/4 tsp salt

  • 3/4 tsp baking soda

  • 2 tsp cinnamon

  • 1 tsp ground cardamom

  • 340g chocolate chips

  • Extra sesame seeds & sea salt for optional flourish

Directions

  • Cream the sugar with the tahini and olive oil. Add the eggs and vanilla, then add in the dry ingredients and mix until it forms a dough.
  • Scoop with a portion scoop, or roll into golf ball sized balls.
  • Top with sesame seeds & sea salt (optional)
  • Flatten slightly and bake in a 350 degree oven for 11-15 minutes.
 

3 Comments

  1. Wow. Snow day so just made these and I am blown away! Such complex flavour in a simple cookie. Thanks Paula, this is a keeper recipe for sure.

     
  2. Justin Love

    Can you substitute the olive oil with butter?

     
    • Paula Hingley

      I have never tried it but I’m sure it wouldn’t be the end of the world 🙂 A lot of the recipes I tried were using 100 tahini instead of butter, but I thought they were a bit too sticky/gummy (that peanut butter stickiness). So I chose olive oil so I could skip the creaming stage. I think melted butter would be great though! They’ll just be a bit firmer when they cool. Thanks for stopping by Justin!

       

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