Tahini Chocolate Chip Cookies

Tahini Chocolate Chip Cookies are not your average treat—they’re a rich, nutty twist on a classic favorite. The combination of tahini and pecans adds depth, while the chocolate chips bring that familiar gooey indulgence. I’ve baked my way through dozens of cookie variations, and this one always stands out. Chewy, slightly savory, and incredibly easy to make, these cookies might just become your new go-to. Let’s bake something unforgettable together.

Ingredients: Tahini Chocolate Chip Cookies

• Unsalted Butter: Adding richness and a buttery flavor contributes to the cookies’ soft and moist texture.
• Tahini: Infuses a unique nuttiness and creaminess, enhancing each bite’s overall depth of flavor.
• Brown Sugar: Provides sweetness and moisture, contributing to the cookies’ chewiness and caramel-like undertones.
• Eggs: Act as a binding agent, adding structure and richness to the cookie dough.
• All-Purpose Flour: Serves as the base, giving structure to the cookies and ensuring a balanced texture.
• Baking Soda: A leavening agent that helps the cookies rise, resulting in a light and fluffy texture.
• Baking Powder: Works alongside baking soda to achieve the desired cookie thickness and texture.
• Salt: Enhances the flavor profile by balancing sweetness and highlighting other ingredients.
• Dark Chocolate Chips: Melty pockets of rich dark chocolate add decadence and a delightful contrast to the cookie dough.
• Chopped Pecans: Bring a crunchy texture and nutty flavor, complementing the softness of the cookies.

Why Tahini in Chocolate Chip Cookies?

Let’s talk about tahini—a creamy sesame paste that’s a staple in Middle Eastern kitchens (and mine too). You’ve probably had it in savory dishes like moutabal or hummus, but here’s a fun twist: tahini works magic in sweets, too. It’s the secret behind halva, and it adds this deep, nutty richness to brownies, cakes, and yes, cookies! In this recipe, tahini contributes to a soft, fluffy cookie with just the right balance of flavor—not too sweet, but deliciously satisfying in every bite.

How Big Should My Cookies Be?

Great question! Personally, I love a big cookie with a soft, gooey center. But you can totally make these your own. If you want something more classic, roll your dough into 1-inch balls—they bake up beautifully. Big or small, there’s no wrong way to enjoy a homemade cookie.

Make It Your Own

Now for the fun part—customizing! I love using pecans and dark chocolate chips, but don’t feel limited. Want to mix it up? Try walnuts, macadamia nuts, or peanuts. Feeling playful? Add M&Ms, white chocolate, or even chopped dates. It’s your cookie moment—make it just how you like it.

My Time-Tested Tips for Perfect Cookies:

Before we get our hands doughy, here’s a compilation of tried-and-true baking wisdom for those perfect tahini pecan chocolate chip cookies:

• Room Temperature Ingredients: Your eggs and butter need a natural warm-up, so sidestep that microwave.
• Oven Matters: Set it to 325°F and give it a good 10-minute preheat before those cookies go in.
• Baking Soda’s the Star: Remember, it’s baking soda for these soft and fluffy cookies, not baking powder.
• The Perfect Dough Temperature: Starting with chilled dough and a room-temperature baking sheet ensures cookies that hold their shape.
• Oven Hot Spots: A midway pan rotation is the secret to evenly baked cookies, thanks to those pesky oven temperature variations.
• The Art of Mixing: Introduce your chocolate chips and nuts with a gentle fold using a spatula; over-mixing is a no-go!

How to Freeze Tahini Chocolate Chip Cookie Dough

Making a big batch of cookies? Consider freezing some dough to enjoy fresh-baked Tahini Pecan Chocolate Chip Cookies anytime the craving strikes. Here’s how:

• Prepare the Dough Balls: Roll them into desired-sized balls after making your cookie dough. Place these balls on a baking sheet lined with parchment paper, ensuring they’re spaced apart.
• Initial Freezing: Pop the baking sheet into the freezer for about an hour. This step ensures the dough balls don’t stick together when stored.
• Transfer and Store: Once the cookie dough balls are frozen solid, transfer them into a labeled, freezer-safe bag or container. Make sure to press out as much air as possible before sealing.
• Baking from Frozen: When you’re ready to indulge, there’s no need to thaw! Simply place your frozen dough balls on a baking sheet and bake. You might need to add a minute or two to the baking time.

Remember, your Tahini Pecan Chocolate Chip Cookie dough will remain at its best quality for up to 2 months in the freezer. Happy baking!