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To make tasty tahini chocolate chip cookies, gather these key items: - 1 cup tahini - 1/2 cup brown sugar - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 1/2 cups all-purpose flour - 1 cup semi-sweet chocolate chips - Sea salt for sprinkling You can add a few fun touches to make your cookies even better: - 1/2 teaspoon cinnamon for warmth - 1/2 cup chopped nuts for crunch - A splash of almond extract for extra flavor If you have allergies, don’t worry! Here are some easy swaps: - Use sunflower seed butter instead of tahini for nut-free cookies. - Swap the egg for 1/4 cup applesauce to make them egg-free. - For gluten-free cookies, use a gluten-free flour blend. {{ingredient_image_1}} Start by turning your oven to 350°F (175°C). This is the perfect temperature for baking. Next, take a baking sheet and line it with parchment paper. This will help the cookies not stick. Make sure you have enough space on the sheet for all your cookies. In a big mixing bowl, add 1 cup of tahini, 1/2 cup of brown sugar, and 1/2 cup of granulated sugar. Use a hand mixer or a whisk to mix them well. You want this mixture to be smooth and creamy. Next, crack in one large egg. Pour in 1 teaspoon of vanilla extract. Mix again until everything is fully blended. In another bowl, whisk together 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 1/2 cups of all-purpose flour. This will create your dry mix. Gradually add this dry mix to the wet mixture. Fold it in gently. You want to combine them without overmixing. Finally, stir in 1 cup of semi-sweet chocolate chips. Make sure they are evenly spread throughout the dough. For a chewy cookie, do not overmix. Mix the wet and dry ingredients just until they blend. Underbaking slightly helps keep the center soft. Let them cool on the baking sheet for a few minutes. This helps them set without getting too hard. Store leftover dough in an airtight container. Keep it in the fridge for up to a week. You can also freeze the dough for longer storage. Just scoop it into balls and place them on a baking sheet. Freeze until solid, then transfer to a bag. This way, you can bake fresh cookies anytime! Use a good cookie scoop for even-sized cookies. This ensures they bake at the same rate. A whisk and mixing bowls are essential for blending ingredients well. Parchment paper keeps the cookies from sticking, making cleanup easy. A wire rack cools the cookies evenly. These tools will help you create the best tahini chocolate chip cookies! Pro Tips Use Smooth Tahini: Opt for a smooth tahini for a better texture in your cookies. Chunky tahini may lead to uneven consistency. Chill the Dough: If your dough is too sticky, refrigerate it for 30 minutes. This helps in easier handling and better cookie shape. Measure Flour Accurately: Always spoon your flour into the measuring cup and level it off with a knife. This prevents using too much flour, which can make cookies dry. Experiment with Mix-ins: Feel free to add nuts, dried fruits, or different types of chocolate chips for a unique twist on these cookies. {{image_2}} You can add nuts or dried fruits to your cookies. Try chopped walnuts or pecans for a nice crunch. Almonds also work well and add a sweet taste. For dried fruits, consider adding raisins or chopped dates. They add a chewy texture and natural sweetness. Just mix in about 1/2 cup of your chosen nuts or fruits when you add the chocolate chips. If you want gluten-free cookies, swap the all-purpose flour for a gluten-free blend. These blends often work well in cookie recipes. For vegan cookies, replace the egg with a flax egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for five minutes to thicken before adding. Use maple syrup instead of sugars for a vegan sweetener. You can play around with chocolate types in your cookies. Use dark chocolate chips for a richer flavor. White chocolate chips give a sweet contrast to tahini. You can also chop up a chocolate bar for a mix of textures. Try adding a bit of cocoa powder to the dough for an extra chocolatey kick. Just reduce the flour slightly to keep the dough right. To keep your Tahini Chocolate Chip Cookies fresh, store them in an airtight container. This helps keep moisture in, ensuring they stay soft. Place a piece of bread in the container to help retain moisture. The cookies absorb the moisture and stay delicious. Store them at room temperature for up to a week. If you want to save some cookies for later, freezing works great. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour until firm. Once frozen, transfer them to a freezer-safe bag. Remove as much air as possible before sealing. You can freeze them for up to three months. If your cookies become stale, don’t worry! Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet. Bake for about 5 minutes. This warms them up and brings back some softness. You can also try putting a slice of bread in the container for a few hours. This will help them regain some moisture. Enjoy your cookies as if they were fresh! Yes, you can add nuts. Chopped walnuts or pecans work well. Just mix them in with the chocolate chips. Use about 1/2 cup of nuts for a nice crunch. This addition adds flavor and texture. Check the edges of the cookies. They should be lightly golden. The centers will still look soft. They will firm up as they cool. Set a timer for 10-12 minutes. Keep an eye on them to avoid overbaking. Yes, you can make these cookies without eggs. Use 1/4 cup of unsweetened applesauce instead. You can also try 1/4 cup of mashed banana. Both options help bind the dough. The cookies may be a bit softer but still taste great. In this blog post, I covered key ingredients for delicious cookies and how to prepare them. You learned steps for mixing wet and dry ingredients, plus tips for the best texture. I also shared storage tips to keep your cookies fresh. Remember, you can make tasty variations by adding nuts or opting for gluten-free options. Baking cookies is fun and rewarding. With this guide, you can create your own perfect batch every time. Enjoy your baking adventure!

Tahini Chocolate Chip Cookies

Delicious cookies made with tahini and chocolate chips, perfect for a sweet treat.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup tahini
  • 0.5 cup brown sugar
  • 0.5 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1.5 cups all-purpose flour
  • 1 cup semi-sweet chocolate chips
  • to taste sea salt for sprinkling

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine tahini, brown sugar, and granulated sugar. Mix well with a hand mixer or whisk until smooth.
  • Add in the egg and vanilla extract, mixing until fully incorporated.
  • In a separate bowl, whisk together the baking soda, salt, and all-purpose flour. Gradually fold the dry ingredients into the wet mixture until combined.
  • Gently stir in the chocolate chips until evenly distributed.
  • Using a cookie scoop or tablespoon, scoop dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Lightly sprinkle sea salt on top of each cookie before baking.
  • Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers will appear soft but will firm up as they cool.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Allow cookies to cool completely for the best texture.
Keyword chocolate chip, cookies, tahini