Salted Tahini Chocolate Chip Cookies

So, you’ve hit that point in the day where your brain is whispering (or shouting, let’s be real) “COOKIE ME!” but your energy levels are firmly in “nap now, adult later” territory? Yeah, me too. But fear not, my friend, because I’ve got a recipe that’s about to change your life (or at least your afternoon snack game) without requiring you to sell your soul to the kitchen gods. FYI: It’s shockingly easy.

Why These Salted Tahini Chocolate Chip Cookies Are Basically Your New Best Friend

Look, I get it. “Tahini” in a cookie sounds a bit… extra. Like something a fancy chef would put on a menu to make you feel uncultured. But hear me out: this isn’t just *any* chocolate chip cookie. This is the chocolate chip cookie that went to therapy, found its true self, and came back with a sophisticated, nutty, slightly savory edge that makes every bite sing. Plus, it’s pretty much idiot-proof. If I can nail it, you definitely can. It’s shockingly easy, ridiculously flavorful, and will make everyone ask, “What is that magic ingredient?” Trust me, you want this.

Ingredients You’ll Need (aka The Good Stuff)

• ½ cup (1 stick) unsalted butter, softened: Don’t even think about melting it fully. We’re making cookies, not soup.
• ¾ cup packed light brown sugar: The cozy kind of sweetness.
• ¼ cup granulated sugar: For a little extra sparkle and chew.
• 1 large egg: Room temperature if you’re feeling fancy, but straight from the fridge works too, we’re not judging.
• 1 teaspoon vanilla extract: Go for the good stuff, your taste buds will thank you.
• ½ cup tahini: The star of the show! Make sure it’s well-stirred, no thick gloopy bottom or oily top, please.
• 1 ¾ cups all-purpose flour: The backbone of our cookie operation.
• ½ teaspoon baking soda: Our little lift-off agent.
• ½ teaspoon kosher salt: Crucial for balancing all that sweetness and bringing out the tahini’s nutty notes. Don’t skimp!
• 1 cup chocolate chips: Your choice! Dark, semi-sweet, milk… whatever makes your heart happy.
• Flaky sea salt (for sprinkling): Non-negotiable, seriously. It’s the “salted” part of “Salted Tahini Chocolate Chip Cookies.”

Let’s Get Baking! (The Fun Part)

1. Preheat & Prep: First things first, get your oven to 375°F (190°C). Line a couple of baking sheets with parchment paper. This is your non-stick insurance.
2. Cream the Combo: In a large bowl, or your stand mixer, cream together the softened butter, brown sugar, and granulated sugar until it’s light and fluffy. This usually takes about 2-3 minutes. Don’t rush perfection!
3. Wet Ingredients Unite: Beat in the egg, vanilla extract, and tahini until everything is beautifully combined. Scrape down the sides of the bowl to make sure no one is left out.
4. Dry Mix: In a separate, medium bowl, whisk together the flour, baking soda, and kosher salt. Give it a good whisk to evenly distribute everything.
5. Combine Gently: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until *just* combined. Do not overmix! Overmixing makes tough cookies, and nobody wants a tough cookie.
6. Chocolate Time: Fold in your glorious chocolate chips. Use a spatula for this.
7. Scoop ‘Em Out: Drop spoonfuls (about 1.5-2 tablespoons each) of dough onto your prepared baking sheets, leaving a couple of inches between them. These cookies like their personal space.
8. Sprinkle & Bake: Sprinkle a tiny pinch of flaky sea salt on top of each cookie dough ball. Bake for 9-12 minutes, or until the edges are golden brown but the centers still look a little soft.
9. Cool Down: Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Or, if you’re like me, eat one (or three) warm. No judgment here.

Oops! Common Cookie Crimes to Avoid

• Not Preheating Your Oven: This isn’t a suggestion, it’s a command. Rookie mistake if you think you can skip this step and still get perfect cookies. Your oven needs to be hot and ready!
• Overmixing the Dough: We talked about this! Once the flour is in, mix until *just* combined. Channel your inner gentle giant, not a frantic whisking machine.
• Skipping the Flaky Sea Salt: This isn’t just for looks. The salt cuts through the sweetness and elevates the tahini. It’s the secret sauce, literally. Don’t be a hero, just add the salt.
• Baking Too Long: You want soft, slightly chewy cookies, not hockey pucks. Keep an eye on them, especially on your first batch. They continue to cook a little on the hot sheet.
• Using Cold Butter Straight From The Fridge: Softened butter is key for creaming properly with sugar. If it’s too cold, you won’t get that light, fluffy texture. Plan ahead, even if it’s just zapping it in the microwave for 10 seconds (carefully!).

Mix it Up! (Alternatives & Substitutions)

Feeling adventurous? Or maybe you just ran out of something crucial. No stress, we’ve got options!

• Chocolate Swap: Not a fan of chips? Try chopped chocolate bars, M&M’s, white chocolate chunks, or even a mix! Mini chips work great too for a more even chocolate distribution.
• Nut Butter Twist: While tahini is the star here, you *could* technically swap it for another nut butter like peanut butter or almond butter for a different flavor profile. Just know it won’t be “Tahini Chocolate Chip Cookies” anymore, but still delicious.
• Flour Power: For a slightly chewier cookie, you can substitute a quarter cup of the all-purpose flour with bread flour. Or, if you’re into whole grains, whole wheat pastry flour can work for a portion, but start small to maintain texture.
• Vegan-ish: You can totally make these vegan! Swap the butter for a good quality vegan butter stick and the egg for a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit for 5 mins). Just make sure your chocolate chips are dairy-free too!

Your Burning Cookie Questions, Answered (Probably)

Can I skip chilling the dough?

Technically, yes, you can. But will your cookies spread more and lose some of that chewy thickness? Also yes. If you have the time, a 30-minute chill helps them hold their shape better. But if you’re in a cookie emergency, I won’t tell.

My tahini is super thick at the bottom. What do I do?

Oh, the tahini struggle is real! Give it a really good stir with a knife or sturdy spoon before measuring. If it’s still too stiff, you can warm it gently in the microwave for 10-15 seconds to make it easier to mix, but be careful not to overheat it.

How long do these cookies last?

Last? What is this “last” you speak of? Kidding! (Mostly.) Stored in an airtight container at room temp, they’re typically good for 3-5 days. But honestly, they rarely make it past day two in my house.

Can I freeze the cookie dough?

Absolutely! Scoop the dough balls onto a parchment-lined baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. When you’re ready to bake, no need to thaw—just add an extra minute or two to the baking time. Future you will thank you!

Is it okay if my cookies look a little underbaked in the middle?

YES! That’s exactly what you want for that perfect chewy-gooey center. They’ll firm up as they cool. If they look completely baked through in the oven, they’re probably already overbaked for optimal chewiness.

Final Flour-Dusted Thoughts

And there you have it! You’ve just unlocked the secret to a cookie that’s sophisticated yet comforting, familiar yet exciting. These Salted Tahini Chocolate Chip Cookies are more than just a sweet treat; they’re a little hug for your soul. Now go impress someone (or just yourself, because you deserve it!) with your newfound culinary prowess. You totally crushed it!