Tahini Chocolate Chunk Cookies

My love of baking started with chocolate chip cookies.

In these chocolate chip cookies butter is replaced FULLY by tahini, which gives these cookies a slightly nutty and delicious change that the original chocolate chip cookie was needing all these years. I found a version of this recipe on Food52 a few years ago and was intrigued ever since. I tweaked it a little bit and never turned back.

My favorite tahini brand is Soom Tahini, based in Philadelphia. It is a woman owned company and has some of the best tahini I have ever had. If you can get your hands on a jar I highly recommend supporting this company and enjoying their creamy product in these cookies (and on its own!)

Tahini Chocolate Chunk Cookies

  • Servings: 20-24 cookies
  • Print


  • 2 cups soft wheat or spelt flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 3 tablespoons water
  • 1 cup tahini
  • 2/3 cup raw cane sugar
  • 2/3 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 8 ounces dark chocolate, chopped


  1. Preheat the oven to 375 degrees. Line two pans with parchment paper.
  2. Mix the flour, baking soda, and salt together.
  3. In a stand mixer fitted with the paddle attachment, cream the butter, sugar, and brown sugar together, about 3-4minutes on medium to medium-high speed.
  4. Add the egg, water, and vanilla extract. Mix for an additional minute.
  5. Add the flour in two batches, mixing on low until just incorporated.
  6. Add the chocolate chunks. Mix until just incorporated.
  7. Scoop overflowing tablespoon sized cookies onto the prepared pans, making sure they are about 2-3inches apart. Using a wet hand, slightly flatten the cookies.
  8. Bake for 10-12 minutes until slightly golden on the outside and barely set on the inside.


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