Chewy Chocolate Chip Tahini Cookies

Recipe Tips

Use Fresh, Drippy Tahini: Tahini naturally separates, so before measuring, stir it thoroughly to ensure it’s smooth and well-incorporated. The ideal tahini should be pourable, similar to a thin nut butter. If your tahini is too thick or clumpy, it won’t blend as well into the dough. This results in cookies that are drier and less chewy. If you’re using a jar that has been sitting for a while and has hardened at the bottom, try microwaving it for a few seconds. Alternatively, stir it vigorously to loosen it up. This ensures your tahini cookies will have the perfect texture.

Chill the Dough: Since tahini is naturally high in healthy fats, it can make the dough slightly looser than traditional cookie dough. By refrigerating it for at least 30 minutes before baking, the dough firms up, making it ideal for tahini cookies. This helps prevent excessive spreading in the oven. Chilling also allows the flavors to meld together, intensifying the nutty richness of the tahini. If you prefer an even thicker cookie, you can chill the dough for up to 24 hours before baking.

Don’t Over-bake: When the cookies first come out of the oven, they may look slightly underbaked in the center. However, this is exactly what you want for perfectly chewy tahini cookies. As they cool on the baking sheet, they will continue to set without drying out. If you bake them until they look completely firm in the oven, they will likely be overdone by the time they cool. This leads to a more crisp texture rather than the signature chewiness.

Add a Sprinkle of Sea Salt: The slight contrast between the sweet, rich chocolate and the hint of salt enhances all the flavors and makes them more complex. If you’re using salted tahini for your cookies, you may want to go lighter on the salt sprinkle, but if your tahini is unsalted, don’t be afraid to add a generous pinch. The key is to use a high-quality flaky salt, such as Maldon, which melts beautifully into the cookies without making them overly salty.

Room Temperature: Store cookies in an airtight container for up to 5 days. It’s a handy way to keep your tahini cookies fresh.

Refrigerator: If you like a slightly firmer texture or need them to last a bit longer, store them in the refrigerator. They will keep here for up to a week, which is perfect for maintaining the texture of tahini cookies. The cold temperature will firm them up slightly, making them a bit denser and fudgier.

Freezer: Place baked cookies in a freezer-safe bag for up to 3 months. When ready to enjoy your tahini cookies, let them thaw at room temperature for about 20 minutes or warm them briefly in the oven at 300°F for a few minutes to bring back that fresh-from-the-oven texture.