Tahini Chocolate Chunk Cookies

If you love a chocolate chip cookie but want something a touch more grown-up, tahini is your answer. It brings a nutty, almost halva-like flavour and a wonderful chew, and it pairs with dark chocolate the way peanut butter does with milk chocolate — but more sophisticated.

A little flaky salt on top ties it all together, balancing the sweetness against the bitter chocolate and savoury sesame. These are the cookies I make when I want to surprise people.

For more chocolate cookies, try my brown butter toffee chocolate chip cookies, or the gooey miso caramel blondies for another sweet-savoury bake.

Why this recipe works

Tahini replaces some of the butter, adding fat and a natural nuttiness while keeping the cookies soft and chewy. Chopped chocolate (rather than chips) gives melty pools and thin veins throughout. Because tahini brands vary in looseness, a short chill keeps the dough scoopable and the cookies thick.

What you'll need

A short list with one star ingredient:

• Tahini: use a smooth, well-stirred tahini. Give the jar a good mix, as it separates.
• Chocolate: chop a bar of dark chocolate (60-70%) for the best melty chunks.
• Flaky salt: for finishing — it makes the flavours pop. Fine salt goes in the dough.

Smart swaps: no tahini? Smooth almond or cashew butter gives a similar nutty chew. Chocolate chips work if you don't want to chop, though you'll miss the melty veins.

Step by step

Step 1 — Cream tahini with butter

Stir your tahini well first, then cream it with the butter and sugars. It should look smooth and glossy before the egg goes in.

Step 2 — Fold and chill

Fold in the chopped chocolate, keeping a little back for the tops. Chilling firms the tahini-loosened dough so the cookies bake up thick.

Step 3 — Bake and salt

Bake until the edges set but centres look soft. Finish with flaky salt the moment they're out — it's the detail that makes them.

Pro tips

• Stir the tahini well. The oil separates; a smooth, mixed tahini gives even flavour and texture.
• Chop a bar, don't use chips. Chopped chocolate melts into pools and veins.
• Chill so they stay thick. Tahini loosens the dough, so a rest matters here.
• Finish with flaky salt. It balances the sweet, bitter and nutty notes.
• Weigh your flour. 210 g keeps them chewy, not cakey.

Storage & make-ahead

Keep in an airtight container at room temperature for up to 4 days. They freeze well for up to 3 months, baked or as scooped dough balls — bake from frozen with an extra minute. The dough also holds in the fridge for 2 days, which actually deepens the flavour.

Variations & substitutions

• Nut butter swap: almond or cashew butter for a different nutty note.
• Sesame crunch: press toasted sesame seeds onto the tops before baking.
• Extra dark: use 70% chocolate for a more bitter contrast.
• Smaller batch: use the ½x scaler for about nine cookies.

Frequently asked questions

What does tahini taste like in cookies?

Nutty and slightly savoury, a bit like halva. It adds chew and depth without being overpowering.

Can I use tahini straight from the jar?

Stir it thoroughly first — the oil separates and unstirred tahini bakes unevenly.

Why did mine spread thin?

Loose tahini plus warm dough. Chill 30 minutes and weigh the flour.

Can I make them nut-free?

Tahini is sesame, not a tree nut, so these suit many nut allergies — but always check for your specific needs.

Final thoughts: these are the cookies that convert sceptics — nutty, chocolatey, and just a little unexpected. Give them a go and tell me if you're a tahini convert now over on the contact page.

For the science of why chopped chocolate beats chips, Serious Eats has a great deep dive.