Tahini Chocolate Chip Cookies


  • 1 stick unsalted butter at room temperature
  • ½ cup tahini, well stirred
  • 1 cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 ¾ cups semi-sweet chocolate chips


In the bowl of an electric mixer fitted with the paddle attachment, cream butter, tahini and sugar at medium speed until light and fluffy, about 5 minutes. Add egg, egg yolk and vanilla and continue mixing at medium speed for another 5 minutes.

Sift flour, baking soda, baking powder and kosher salt into a large bowl. Add flour mixture to butter mixture at low speed until just combined. Fold in chocolate chips. Do not bake! Chill in the fridge for at least an hour and preferably overnight to get a cookie with more tenderness and a better chew.

When ready to bake, heat oven to 325 degrees and line a baking sheet with parchment paper. Use a spoon to form dough into 12 to 18 balls.  

Place the cookies on the baking sheet at least 3 inches apart to allow them to spread. Bake 13 to 16 minutes until just golden brown around the edges but still pale in the middle to make thick, soft cookies. Let cool at least 20 minutes on a rack.