Double Chocolate Chip Tahini Cookies

There’s something truly special about Double Chocolate Chip Tahini Cookies. The rich cocoa flavour, paired with the nutty depth of tahini, creates a cookie that is indulgent yet sophisticated. The slight savouriness from tahini balances the sweetness of the chocolate, resulting in a perfectly chewy, flavour-packed treat. Whether you’re a seasoned baker or new to the wonders of tahini in baking, this recipe will become a favourite.

Table of Contents

• Ingredient Breakdown
• Tahini: The Secret Ingredient
• The Secret to Chewy Cookies
• How Different Types of Chocolate Affect the Final Cookie
• How to Prevent Common Cookie Mistakes
• Serving and Storing Your Cookies
• More Cookie Recipes

Ingredient Breakdown

• White granulated sugar: Enhances crisp edges while providing a slight caramelised flavour.
• Light brown sugar: Adds moisture and chewiness due to its molasses content.
• Unsalted butter: Ensures a rich, buttery flavour and contributes to texture.
• Tahini: Introduces a nutty depth and slight savouriness that balances the sweetness.
• Egg: Helps bind the ingredients together and contributes to structure.
• Vanilla extract: Adds warmth and enhances the chocolate flavour.
• Self-raising flour: Contains a leavening agent for a light but chewy texture.
• Cocoa powder: Deepens the chocolate flavour and intensifies richness.
• Fine sea salt: Enhances flavours and balances the sweetness.
• Chocolate chips or chunks: Provides bursts of melty, rich chocolate in every bite.
• Flaky salt: A final sprinkle to enhance flavour complexity and contrast sweetness.

Tahini: The Secret Ingredient

Tahini might not be the first ingredient that comes to mind when baking cookies, but its unique properties make it a game-changer. Made from ground sesame seeds, tahini has a naturally rich, slightly bitter flavour that enhances sweet treats by providing depth and complexity. Unlike other nut butters, tahini is thinner in consistency and blends seamlessly into batters and doughs without overpowering other ingredients.

One of tahini’s key benefits is its fat content. Fats play a crucial role in moisture retention, and tahini helps create a soft, chewy texture that lasts for days. Additionally, its savoury undertones act as a natural flavour enhancer, making the chocolate taste even more intense. For those with nut allergies, tahini is an excellent alternative to almond or peanut butter, offering a similar richness without the allergens. Whether you’re new to baking with tahini or already love its versatility, these cookies are a perfect way to enjoy its unique qualities.

The Secret to Chewy Cookies

Creating the perfect chewy cookie is both an art and a science. The balance of fat, sugar, and moisture plays a critical role in achieving that soft yet slightly crisp texture. Butter contributes to richness and tenderness, but using melted butter instead of creamed butter changes the texture significantly. Melted butter coats the flour’s proteins more thoroughly, limiting gluten development and resulting in a denser, chewier cookie rather than a cake-like one.

Sugar ratios also affect texture. Brown sugar contains molasses, which attracts and retains moisture, keeping the cookies softer for longer. Granulated sugar, on the other hand, encourages caramelisation and crisp edges. The combination of both sugars in this recipe creates the perfect harmony between chewiness and crunch. Tahini, with its natural oils, further contributes to moisture retention, preventing the cookies from drying out. By understanding these principles, you can tweak future cookie recipes to suit your desired texture and flavour profile.

How Different Types of Chocolate Affect the Final Cookie

Chocolate is the star ingredient in Double Chocolate Chip Tahini Cookies, but the type of chocolate you use can dramatically alter the flavour and texture of the final bake. Dark chocolate, with its high cocoa content, provides a deep and slightly bitter contrast to the sweetness of the cookie. It pairs exceptionally well with the nuttiness of tahini, creating a sophisticated flavour profile. Milk chocolate, on the other hand, adds a sweeter, creamier taste, making the cookies more indulgent.

For those who love variety, a combination of dark and milk chocolate offers the best of both worlds. If you prefer intense chocolatey pockets, opt for chocolate chunks instead of chips. Chopped chocolate melts unevenly, creating pools of molten chocolate in the cookies. High-quality chocolate makes a noticeable difference, so choose a brand with a high cocoa butter content for a smoother, richer melt. Experimenting with different chocolates allows you to personalise this recipe to your taste.

How to Prevent Common Cookie Mistakes

Baking cookies seems simple, but small missteps can lead to disappointing results. One of the most common mistakes is overmixing the dough. Overmixing develops gluten, which makes cookies tough rather than tender. To avoid this, mix just until the ingredients are combined. Resist the urge to overwork the dough.

Another frequent issue is incorrect oven temperature. An oven that runs too hot can cause cookies to spread too quickly, making them thin and brittle. If your cookies tend to overbrown or spread too much, consider using an oven thermometer to check for accuracy. Additionally, using a cold baking tray can cause uneven baking, as it affects heat distribution. Always allow trays to cool between batches, or line them with fresh greaseproof paper.

Finally, skipping the chilling step can lead to flat, greasy cookies. Chilling the dough solidifies the fats, allowing the cookies to hold their shape while baking. Taking the time to follow these small adjustments ensures consistently perfect results.

Serving and Storing Your Cookies

These Double Chocolate Chip Tahini Cookies are best enjoyed fresh, but they also store well. Once cooled completely, they can be kept in an airtight container at room temperature for up to five days.

If you prefer warm cookies, a quick 10-second blast in the microwave will revive their gooey texture. For longer storage, the cookies can be frozen for up to three months. Simply place them in a freezer-safe container, separating layers with greaseproof paper. If you want freshly baked cookies on demand, you can also freeze the raw dough. Scoop individual portions onto a baking tray, freeze until solid, then transfer them to a bag or container. When ready to bake, simply place the frozen dough balls on a lined tray and bake – no need to thaw, though they may require an extra minute or two in the oven.

More Cookie Recipes

If you love these Double Chocolate Chip Tahini Cookies, why not try some of my other cookie recipes?

• Snickers Chocolate Chip Cookies: Chewy chocolate chip cookies loaded with Snickers and dark chocolate. Need I say anything else?
• Miso Chocolate Chip Cookies: There’s something special about a perfectly baked cookie: crisp edges, a chewy centre, and pools of melting chocolate and these Miso Chocolate Chip Cookies take this experience to another level. How? By adding an unexpected yet delightful ingredient – miso. 

See how I make these recipes and more over on my Instagram!