Nutty Tahini Chocolate Chunk Cookies

Why You’ll Love This Recipe

• Nutty tahini adds a subtle, savory depth that makes these cookies taste extra grown-up and complex.
• Big pools of melty dark chocolate chunks balance the sesame richness perfectly.
• Flaky sea salt and sesame seeds on top give bakery-style looks and flavor with almost no extra effort.
• The dough can be chilled and baked later, so warm cookies are easy any time.

Grocery List

• Produce: None required (optional: an orange if you want to try the citrus variation).
• Dairy: Unsalted butter, large eggs.
• Pantry: Tahini (sesame paste), all-purpose flour, baking soda, baking powder, fine sea salt, flaky sea salt, light brown sugar, granulated sugar, pure vanilla extract, dark or semisweet chocolate bars, sesame seeds (optional, for topping).

Full Ingredients

For the Tahini Chocolate Chunk Cookies

• 1 3/4 cups (220 g) all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1/2 cup (113 g) unsalted butter, softened to room temperature
• 1/2 cup (120 g) well-stirred tahini (preferably runny, from a jar, not refrigerated)
• 3/4 cup (150 g) packed light brown sugar
• 1/2 cup (100 g) granulated sugar
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 2 teaspoons pure vanilla extract
• 6 ounces (170 g) dark or semisweet chocolate bars, chopped into chunks (about 1/2–3/4 inch pieces)

Optional Toppings

• 2 tablespoons toasted sesame seeds (white, black, or a mix), for sprinkling on top
• Flaky sea salt, for finishing (such as Maldon)

Step-by-Step Instructions

Step 1: Prep your pan and preheat the oven

Line 2 large baking sheets with parchment paper and set them aside. If your baking sheets are very thin or dark, you may want to double up the pans to prevent excessive browning on the bottoms.

Preheat your oven to 350°F (175°C). If you plan to chill the dough longer than 30 minutes, you can wait to preheat until you are ready to bake, but it is good to have an idea of your timing now.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, and fine sea salt until everything is well combined and evenly distributed. This helps prevent pockets of leavening and ensures the cookies bake evenly. Set this bowl aside.

Step 3: Cream butter, tahini, and sugars

In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), add the softened butter, tahini, brown sugar, and granulated sugar. Beat on medium speed for about 2–3 minutes, until the mixture looks creamy, slightly lighter in color, and clings to the sides of the bowl.

Scrape down the sides and bottom of the bowl with a spatula. The tahini will make the mixture look a bit looser and more satiny than traditional cookie dough at this stage; that is exactly what you want.

Step 4: Add egg, yolk, and vanilla

Add the egg, egg yolk, and vanilla extract to the creamed mixture. Beat on medium speed for about 30–45 seconds, just until the mixture is smooth and glossy.

Scrape down the bowl again to be sure no streaks of egg remain. Avoid overbeating once the eggs are in; too much mixing can make the cookies tough.

Step 5: Combine dry and wet, then fold in chocolate

Add the dry ingredient mixture to the wet ingredients. Mix on low speed (or stir by hand with a spatula) just until the flour is almost fully incorporated and you no longer see large patches of dry flour. A few small streaks are fine; they will disappear when you fold in the chocolate.

Add the chopped chocolate chunks and gently fold them into the dough with a spatula, turning the bowl and scraping from the bottom so the chunks are evenly distributed. The dough will be soft but should hold together.

Step 6: Chill the dough

Cover the bowl tightly with plastic wrap or a reusable cover and refrigerate for at least 30 minutes and up to 24 hours. Chilling helps the flour hydrate, the flavors deepen, and the cookies bake up thicker with chewier centers.

If chilling longer than 1 hour, allow the dough to sit at room temperature for about 10–15 minutes before scooping, just until it is soft enough to scoop easily.

Step 7: Scoop, bake, and finish

Once chilled, use a cookie scoop or tablespoon to portion the dough into mounds of about 2 tablespoons each (about 35–40 g). Roll lightly between your palms to make rough balls and space them at least 2 inches (5 cm) apart on the prepared baking sheets. You should get about 24 cookies total.

If you like, press an extra chocolate chunk or two into the top of each dough ball and sprinkle with a pinch of toasted sesame seeds.

Bake, one sheet at a time, for 11–13 minutes, rotating the pan halfway through. The cookies are done when the edges are set and lightly golden, but the centers still look soft and slightly underbaked. They will firm up as they cool.

As soon as the cookies come out of the oven, sprinkle each with a pinch of flaky sea salt. Let them cool on the baking sheet for at least 5–10 minutes before transferring to a wire rack to cool completely (or until just warm, if you like them gooey).

Pro Tips

• Use good tahini: Choose a smooth, pourable tahini made from hulled sesame seeds. Stir the jar well before measuring so the natural oils are evenly mixed in.
• Do not overbake: Pull the cookies when the centers still look a bit soft. Overbaking will make them dry and you will lose that lovely fudgy center.
• Chill for flavor: Even a 30-minute chill helps, but an overnight rest deepens the toasty sesame and caramel notes. If you have time, chill longer.
• Chocolate bars over chips: Chopped chocolate melts into big, irregular pools that look and taste more luxurious than standard chips.
• Size control: For bakery-style, large cookies, scoop 3 tablespoons of dough and add 1–2 minutes of baking time, checking frequently.

Variations

• Orange and pistachio: Add 1–2 teaspoons of finely grated orange zest to the wet ingredients and fold 1/2 cup chopped pistachios into the dough with the chocolate.
• Cardamom espresso: Add 1/2 teaspoon ground cardamom and 1 teaspoon instant espresso powder to the dry ingredients for a warm, aromatic twist.
• Extra sesame crunch: Roll the scooped dough balls lightly in a mixture of sesame seeds and granulated sugar before baking for a crisp, crackly exterior.

Storage & Make-Ahead

Store fully cooled cookies in an airtight container at room temperature for up to 4–5 days. To keep them extra soft, you can place a slice of sandwich bread or a small piece of apple in the container (replace it every day or two).

For longer storage, freeze baked cookies in a single layer on a sheet pan until solid, then transfer to a freezer bag or container for up to 2 months. Thaw at room temperature or warm briefly in a 300°F (150°C) oven for 5–7 minutes.

The dough also freezes well: scoop into balls, freeze on a sheet pan, then store in a freezer bag for up to 2 months. Bake from frozen at 350°F (175°C), adding 1–2 extra minutes to the bake time.

Nutrition (per serving)

Approximate values per cookie (1 of 24), including chocolate and toppings: about 190 calories, 11 g fat, 22 g carbohydrates, 2–3 g protein, and 14–16 g sugar. These numbers are estimates and will vary based on the exact ingredients and sizes you use. This information is provided for general guidance and is not medical or dietary advice.