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A simple yet delightful mix of tahini and pecans in a classic chocolate chip cookie. Dive in and enjoy!
Type of Cuisine:
Middle Eastern-Inspired
Prep Time: 1 hour 15 minutes (including dough chilling time).
Cook Time: 12-15 minutes
How Many Servings?
9 large cookies
Ingredients:
1X
2X
3X
Adjust Servings
| 4 oz unsalted butter | |
| ½ cup tahini | |
| 1 cup brown sugar | |
| 2 large eggs | |
| 1 ¼ cup all-purpose flour | |
| 1/2 teaspoon baking soda | |
| 1/2 teaspoon baking powder | |
| 1 teaspoon salt | |
| 1 cup dark chocolate chips | |
| 1/2 cup chopped pecans |
Preparation
1
Cream the Base for Your Cookie Dough
Start by creaming the butter, tahini, and brown sugar in a stand mixer fitted with the paddle attachment. Mix on medium speed until smooth and fluffy—this should take about 5 minutes. Next, add the eggs one at a time, making sure each one is fully incorporated before adding the next. Keep mixing for another 5 minutes to create a light, airy base.
Start by creaming the butter, tahini, and brown sugar in a stand mixer fitted with the paddle attachment. Mix on medium speed until smooth and fluffy—this should take about 5 minutes. Next, add the eggs one at a time, making sure each one is fully incorporated before adding the next. Keep mixing for another 5 minutes to create a light, airy base.
2
Combine the Dry and Wet Ingredients
In a separate bowl, sift together the flour, baking soda, baking powder, and salt—this helps keep your cookies light and evenly mixed. Then, gradually add the dry ingredients to your butter-tahini mixture. Mix on low speed, just until everything is combined. Don’t overmix—this keeps your cookies soft and chewy!
In a separate bowl, sift together the flour, baking soda, baking powder, and salt—this helps keep your cookies light and evenly mixed. Then, gradually add the dry ingredients to your butter-tahini mixture. Mix on low speed, just until everything is combined. Don’t overmix—this keeps your cookies soft and chewy!
3
Add the Mix-Ins and Chill
Fold in the Goodies: Remove the bowl from the mixer. Using a rubber spatula, gently fold in the chocolate chips and chopped pecans until they’re evenly spread throughout the dough. Chill the Dough: Cover the bowl and refrigerate the dough for at least 1 hour. This important step helps the cookies hold their shape and develop even more flavor when baked.
Fold in the Goodies: Remove the bowl from the mixer. Using a rubber spatula, gently fold in the chocolate chips and chopped pecans until they’re evenly spread throughout the dough. Chill the Dough: Cover the bowl and refrigerate the dough for at least 1 hour. This important step helps the cookies hold their shape and develop even more flavor when baked.
4
Prepping and Baking
Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or use a non-stick sheet. Using a large ice cream scoop, portion out 9 big dough balls. Place them on the baking sheet, spacing them at least 3 inches apart so they have room to spread. Then, gently flatten the tops with the back of a cup or your palm—just a light press!
Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or use a non-stick sheet. Using a large ice cream scoop, portion out 9 big dough balls. Place them on the baking sheet, spacing them at least 3 inches apart so they have room to spread. Then, gently flatten the tops with the back of a cup or your palm—just a light press!
5
Baking, Cooling & Serving
Place the tray in the oven and bake until the edges are just golden brown—about 12 to 14 minutes, depending on your oven. Let the cookies rest on the baking sheet for 5 minutes. This helps them firm up before transferring. Then move them to a wire rack to cool completely—about 30 minutes. Once they’ve cooled, dig in! These Tahini Pecan Chocolate Chip Cookies are perfect with coffee or tea—and even better when shared with someone you love.
Place the tray in the oven and bake until the edges are just golden brown—about 12 to 14 minutes, depending on your oven. Let the cookies rest on the baking sheet for 5 minutes. This helps them firm up before transferring. Then move them to a wire rack to cool completely—about 30 minutes. Once they’ve cooled, dig in! These Tahini Pecan Chocolate Chip Cookies are perfect with coffee or tea—and even better when shared with someone you love.
Recipe Tips & Suggestions
Storing Baked Cookies:
Room Temperature: Place cooled cookies in an airtight container, separating layers with parchment paper to prevent sticking. They'll stay fresh at room temperature for about a week.
Keep them Crispy: If you prefer crispy cookies, store them with a piece of bread in the container. The bread will become stale, but your cookies will remain crispy
For Softer Cookies: Place a slice of apple in the container. The moisture from the apple will help maintain the softness of the cookies.
Freezing Baked Cookies:
Cool Completely: Ensure your cookies are completely cooled to room temperature before preparing them for freezing
Single Layer: Lay the cookies on a baking sheet in a single layer, ensuring they aren't touching. Place the sheet in the freezer for an hour or until the cookies are frozen solid.
Pack Properly: Transfer the frozen cookies into resealable plastic freezer bags or airtight containers. If stacking cookies, use parchment or waxed paper between layers to prevent stickin
Label and Date: Always label your bags or containers with the date and type of cookie. This will help you keep track of freshness and avoid guesswork later on.
Thawing: When you're ready to enjoy, remove the desired number of cookies from the freezer and let them thaw at room temperature. If you're in a hurry, you can warm them for a few minutes in the oven.