Tahini Dark Chocolate Chip Cookies

Tahini dark chocolate chip cookies are a slightly elevated version of the classic. Topped with a sprinkle of sesame seeds and a little flaky sea salt they are a touch savory but still mostly sweet.

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Welcome to day one of #ChristmasCookiesWeek 2025! The best part? Today is also day 1 of my trip to Europe, floating down the Danube visiting several Christmas Markets. I don’t think I could have planned this better myself.

While my first cookie of the week may not scream festive, they are certainly dressed up from your traditional chocolate chip cookies. Not to be confused with my tahini cookies – with the addition of rich tahini, bittersweet dark chocolate, and flaky sea salt, these tahini dark chocolate chip cookies will definitely be welcome amongst all the other festive cookies on your holiday tray this year. How do I know? Because I went to a cookie exchange recently and I added these to the mix.

Similar to the disappearance of my tahini brownies, I was quite sad to see these tahini dark chocolate chip cookies run out in the cookie jar. The good thing about them not being blatantly festive though is that I could make these any time of year! So if you are not convinced to make them now, make sure you shave these for later.

Meanwhile, I’m excited for all the other sweets that my fellow bloggers are sharing today (linked below) and for all the festive Christmas Market treats I am about to try for the next week! Sadly I don’t think I will encounter any more tahini dark chocolate chip cookies but I am sure there will be plenty more things to enjoy where I am headed.

• Soft & Chewy Molasses Spice Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Nut Brittle Cookies by A Day in the Life on the Farm
• Gingerbread Biscotti by Jolene’s Recipe Journal
• Cappuccino Swirl Cookies by Hezzi-D’s Recipe Box
• Nutter Butter Snowman Cookies by Blogghetti
• Pumpkin Pie Thumbprint Cookies by A Kitchen Hoor’s Adventures
• White Mocha Cookies by Magical Ingredients
• Peppermint Shortbread by Art of Natural Living
• White Chocolate Dipped Gingersnaps by Karen’s Kitchen Stories

TAHINI DARK CHOCOLATE CHIP COOKIES

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Yield: 2 Dozen Prep Time: 2 Hours 30 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-1/4 cups (270 g) all-purpose flour, spooned and leveled
• 1 tsp baking soda
• 1 tsp salt
• 3/4 cup (1-1/2 stick) unsalted butter, melted and cooled
• 1/24cup creamy tahini
• 1 cup packed dark brown sugar
• 1/2 cup white sugar
• 1 Tbsp vanilla extract
• 1 egg + 1 yolk, room temperature
• 12 oz. dark chocolate, chopped
• Flaky sea salt and/or sesame seeds

Directions

1. Sift together the flour, baking soda, and salt; set aside.
2. In a medium bowl, cream together the melted butter, tahini, brown sugar and white sugar until well blended (1-2 minutes). Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chocolate by hand.
3. Roll 1/4 cup of dough into balls and place on a plate or tray, sprinkle with sea salt and/or sesame seeds (if using), cover tightly with plastic wrap, and chill for at least 2 hours (or overnight for best results).
4. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
5. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
6. Bake for 10-12 minutes or until edges are barely golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Source: Adapted from my Buckeye Stuffed Peanut Butter Chocolate Chip Cookies.