I bet you thought Tahini was just meant for hummus.

There are some ingredients that seem destined for one thing and one thing only. Tahini? It’s always been in the “hummus-only” category for me. A jar would sit in my fridge, waiting for its next rendezvous with chickpeas and olive oil. That was until I did something that felt borderline illegal—I put it in cookies. And now? Tahini & Chocolate Chunk Cookies are my new favorite cookie. In fact, I may never make chocolate chip cookies without it again!

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Why Tahini in Cookies? (A Love Story)

If you’re skeptical about tahini in baked goods, I get it. But hear me out. Tahini isn’t just some rogue ingredient looking to stir up controversy in your cookie jar. It brings a nutty, slightly savory depth that makes chocolate taste even richer. It’s like peanut butter’s sophisticated cousin—less sweet, more complex, and somehow elevating everything it touches.

These cookies ended up crispier than my usual preference (I’m a chewy cookie girl through and through), but they were oddly satisfying. Something about the combination of crisp edges, melty chocolate, and that slightly salty, nutty flavor made them impossible to stop eating.

There are a million chocolate chip cookie recipes out there, but these are different in the best way possible. They have that nostalgic, comforting factor of a classic cookie but with a twist that makes them feel a little more grown-up. They’re the kind of cookie you make once, think, “Huh, that was interesting,” and then suddenly, you’re making them every time you crave cookies.

Plus, they just feel fancy. Like, “Oh, these? They have tahini in them,” fancy.

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The Secret to Nailing These Cookies

Tahini-based cookies have a different texture than your standard chocolate chip variety. Here’s what I learned while making these—and what you should keep in mind to get them just right.

1. Use High-Quality Tahini

Not all tahini is created equal. Some are bitter, some are too thick, and some are separated into an unmixable mess. Look for a brand that’s smooth, pourable, and made from 100% sesame seeds. If your tahini has separated, give it a really good stir before using it in this recipe.

2. Don’t Overmix

Once the dry ingredients hit the wet ingredients, it’s time to go easy on the mixing. Overmixing can lead to tough cookies, and nobody wants that. Stir just until the flour is incorporated—no need to go full arm workout here.

3. Chill the Dough

I know, I know. Nobody wants to chill cookie dough, but it makes a difference. A quick 30-minute rest in the fridge helps the flavors develop and keeps the cookies from spreading too much. If you can be patient, overnight chilling makes them even better.

4. Watch the Bake Time

These cookies bake up crispier than you might expect. If you want them to stay on the chewier side, keep the bake time on the lower end (about 10-12 minutes). I baked mine for closer to 15 minutes because I wanted them to be golden brown for the photos. The result? Crisp edges, slightly caramelized flavor, and that satisfying crunch that makes you feel like you’re eating a bakery-style cookie.

5. Don’t Skip the Flaky Salt

If you’re the kind of person who thinks they don’t like a salty-sweet combo, this is your gateway cookie. I finished mine with Jacobsen Flaky Sea Salt, and it was the perfect touch. The delicate salt flakes enhance the chocolate, balance the sweetness, and make you feel like a dessert genius.

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A Few Fun Variations to Try

• Make Them Chewier: Reduce the baking time to 10 minutes and let them cool on the tray for 5 minutes before transferring.
• Add Espresso Powder: A teaspoon of espresso powder deepens the chocolate flavor without making them taste like coffee.
• Swap the Chocolate: Dark chocolate chunks are chef’s kiss in these, but white chocolate and pistachios would also be incredible.
• Try Brown Butter: Swap the softened butter for brown butter to add a rich, caramelized depth to the cookies.
• Mix in Toasted Sesame Seeds: For an extra nutty crunch, sprinkle a tablespoon of toasted sesame seeds into the dough before baking.

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How to Store & Make These Cookies Ahead

If you somehow manage to not eat the entire batch in one sitting (impressive restraint, honestly), you’ll want to store them properly. These cookies keep well in an airtight container at room temperature for about 4-5 days. If you prefer a just-baked texture, you can reheat them in a 300°F oven for a few minutes to bring back that fresh-out-of-the-oven crispness.

Want to prep ahead? You can freeze the cookie dough! Scoop the dough into balls, place them on a baking sheet to freeze solid, then transfer them to a freezer-safe bag. When you’re ready to bake, just add an extra minute or two to the baking time—no need to thaw.

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Final Thoughts (aka, Your Sign to Bake These)

If you’ve been side-eyeing that jar of tahini in your pantry, this is your moment. These cookies are bold, unexpected, and a little addicting in the best way. Even my husband, who claims to be a “cookie purist,” was won over.

So, what are you waiting for? Get that tahini, preheat the oven, and bake a batch. And if you do, let me know—are you officially team tahini in cookies now, or are you still not convinced? Leave a comment and tell me how yours turned out!

(Or, better yet, tag me in a picture of your cookies on Instagram so we can celebrate your baking genius together.)

In search of other dessert inspiration? Check out some of my other Sweet Creations!

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