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+ servings

Tahini Chocolate Chip Cookies

Small Batch Tahini Chocolate Chip Cookies!
5 from 8 votes
Prep Time 15 mins
Cook Time 11 mins
Total Time 26 mins
Course Cookies
Cuisine Jewish
Servings 12


  • 4 tablespoons unsalted butter softened
  • cup tahini, stirred well or natural peanut butter
  • ¾ cup + 2 tablespoons dark brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup chocolate chunks or chips


  • Preheat the oven to 350 degrees with the rack in the middle and line a baking sheet with a silicone mat or parchment paper.
  • In a medium-size bowl, beat together the butter, tahini, and brown sugar with an electric mixer on medium speed. Beat until thoroughly blended and lightly fluffy, about 1 minute.
  • Next, add the egg and vanilla and beat just until combined.
  • Sprinkle in the flour, baking powder, baking soda, and salt evenly over the the dough.
  • Beat or mix with a spoon until just combined.
  • Finally, stir in the chocolate chips. Save a few to add on top of the cookies for aesthetic purposes.
  • Press the dough flat in the bowl and roughly divide it in quarters by eye (you can also lightly score it with a knife). Make three dough balls out of each quarter of dough (for a total of 12 cookies).
  • Roll the dough balls lightly in your hands and then place them on the baking sheet, evenly spaced. I usually do two rounds of 6 cookies. Cool the cookie sheet between batches. Top with more chocolate chips.
  • Bake for about 11 minutes. The edges will start to brown, but the centers will still appear soft. Let the cookies cool on the baking sheet for 1 minute before moving them to a wire rack to cool completely.
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