Why You’ll Love This Tahini Chocolate Chunk Cookies

• A Flavour Game-Changer. The tahini doesn’t scream “sesame!” but rather adds a sophisticated, toasty backbone that makes the chocolate taste deeper and more intense. It’s a flavour pairing you didn’t know you needed, but you’ll wonder how you ever lived without.
• An Unbeatable Texture. Forget cakey or crunchy—these cookies are the holy grail of chewy. They have a slightly crisp exterior that gives way to a soft, fudgy, and incredibly tender centre. They’re substantial without being heavy.
• Surprisingly Simple. You probably have most of the ingredients on hand already. It’s a straightforward, one-bowl kind of recipe (mostly!) that comes together quickly, meaning you’re never too far away from a warm, fresh-from-the-oven cookie.
• They’re a Conversation Starter. Bring these to a gathering and watch people’s eyes light up with curiosity and then pure delight. They’re a unique twist on a classic that feels both familiar and excitingly new.

Ingredients & Tools

• 150 g (¾ cup) light brown sugar, packed
• 100 g (½ cup) granulated sugar
• 115 g (½ cup) unsalted butter, softened
• 120 g (½ cup) well-stirred tahini
• 1 large egg, at room temperature
• 1 tsp vanilla extract
• 150 g (1 ¼ cups) all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp fine sea salt
• 170 g (6 oz) dark chocolate, chopped into chunks
• Flaky sea salt, for sprinkling (optional, but highly recommended)

Tools: A stand mixer or electric hand mixer, two baking sheets, parchment paper, a medium bowl, and a cooling rack.

The quality of your tahini really matters here—look for one that’s smooth and pourable, not dry or bitter. And using chopped chocolate instead of chips creates those beautiful, melty pockets that make these cookies truly exceptional.

Serves: Makes about 16 cookies | Prep Time: 15 minutes | Cook Time: 10-12 minutes per batch | Total Time: About 1 hour (including chilling)

Before You Start: Tips & Ingredient Notes

• Your Tahini Matters. Honestly, this is the most important note. Give your tahini jar a really good stir before measuring. You want it to be the consistency of a runny nut butter. If the oil has separated and the paste at the bottom is hard, it might be past its prime and could impart a bitter flavour.
• Chop Your Own Chocolate. I know, it’s an extra step, but it’s a game-changer. Pre-made chocolate chips are designed to hold their shape, but when you chop a bar of good dark chocolate, you get a mix of fine shavings that melt into the dough and larger chunks that create those gooey pools. It’s worth the effort.
• Don’t Skip the Chill. I see you, eager to get these in the oven. But chilling the dough is non-negotiable for the perfect texture. It prevents the cookies from spreading too thin and allows the flavours to meld together beautifully. Trust me on this.
• Room Temperature is Key. Using a room temperature egg and softened butter ensures everything emulsifies smoothly. If your butter is too cold, your dough will be stiff; if it’s melted, your cookies will spread excessively. You should be able to press your finger into the butter easily.

How to Make Tahini Chocolate Chunk Cookies

Serving Suggestions

Complementary Dishes

• A simple vanilla bean ice cream — The cool, creamy vanilla is a dream paired with the warm, nutty, chocolatey cookie. It’s the ultimate affogato-style dessert, but with a cookie.
• A bowl of fresh berries — The bright, tart acidity of raspberries or strawberries cuts through the richness of the cookie beautifully, making the whole experience feel a little more balanced.

Drinks

• A glass of cold whole milk — It’s a classic for a reason. The creaminess of the milk is the perfect partner to the dense, chewy texture of the cookie.
• A cup of strong black coffee — The bitterness of a good espresso or French press coffee highlights the deep, dark chocolate notes and the toasty tahini, creating a truly sophisticated pairing.

Something Sweet

• A dollop of whipped cream — For an extra-indulgent treat, serve a slightly warm cookie with a cloud of lightly sweetened whipped cream. It’s simple, but it feels incredibly decadent.
• A drizzle of caramel sauce — If you’re really going for it, a little drizzle of salted caramel over the top takes these cookies into a whole new realm of deliciousness.

Top Mistakes to Avoid

• Mistake: Using old or poorly stirred tahini. Tahini can separate, and the paste at the bottom can become dry and bitter. If your tahini tastes harsh on its own, it will make your cookies taste harsh too. Always stir thoroughly and taste it first!
• Mistake: Skipping the chill time. I’ve messed this up before too, in a moment of cookie desperation. The result? Flat, greasy cookies that spread all over the pan. The chilled dough is what gives you that perfect thick-and-chewy texture.
• Mistake: Overbaking. The trick is to take them out when they still look a little underdone in the middle. They continue to cook on the hot baking sheet. If you wait for them to look fully set in the centre, you’ll end up with a crunchy cookie instead of a soft, fudgy one.
• Mistake: Overmixing the dough after adding the flour. This develops the gluten in the flour and can lead to tough, cakey cookies. Mix just until you no longer see dry streaks of flour, then stop immediately.

Expert Tips

• Tip: Weigh your ingredients. For truly consistent results every single time, use a kitchen scale. Flour, in particular, can be compacted in a measuring cup, leading to dry dough. 150 grams of flour is always 150 grams, and it makes a difference.
• Tip: Make the dough ahead. You can chill the dough for up to 72 hours. The flavour actually deepens and improves the longer it rests. This also means you can have freshly baked cookies on demand—just portion and bake!
• Tip: Freeze unbaked dough balls. Portion the dough onto a parchment-lined sheet, freeze until solid, then transfer to a freezer bag. You can bake frozen dough balls straight from the freezer; just add 1-2 minutes to the baking time.
• Tip: Use a cookie scoop. Not only is it less messy, but it ensures all your cookies are the same size, which means they’ll bake evenly. No more giant cookies next to tiny, overdone ones.

FAQs

Can I use natural, drippy tahini or should it be thick?
You want a tahini that is stir-able and smooth, but not necessarily super runny. The goal is a consistency similar to a natural peanut butter that has been stirred. If it’s too thick and dry, the dough will be stiff; if it’s excessively oily, it might make the cookies greasy. A good, well-stirred tahini from a reputable brand is your best bet.

My cookies spread too much! What happened?
This almost always comes down to butter temperature or chilling time. If your butter was too soft or melted, or if you skipped chilling the dough, the cookies will spread. Another culprit could be an old baking sheet that warps in the oven, causing the dough to slide. Always chill the dough and use a light-colored, heavy-duty baking sheet for best results.

Can I make these gluten-free?
Absolutely! I’ve had great success using a 1:1 gluten-free flour blend. Look for one that contains xanthan gum, which helps mimic the structure that gluten provides. The texture might be a tiny bit more crumbly, but they’ll still be deliciously chewy and flavourful.

How should I store these cookies, and how long do they keep?
Store cooled cookies in an airtight container at room temperature. They’ll be at their prime for about 3-4 days. The tahini helps keep them moist! If you want to keep them longer, you can freeze the baked cookies for up to 3 months. Thaw at room temperature or warm them gently in the oven.

Can I use milk or semi-sweet chocolate instead of dark?
You can, but the flavour balance will change. The slight bitterness of dark chocolate contrasts beautifully with the nutty tahini and the sweet dough. Using a sweeter milk chocolate might make the overall cookie taste a bit one-note and very sweet. If you prefer milk chocolate, I’d recommend using a high-quality bar with a lower sugar content.