Tahini Chocolate Chunk Cookies
These tahini chocolate chunk cookies are everything you want in a cookie: they’re rich, nutty, perfectly chewy, covered in melty pools of chocolate, and topped with flakey sea salt. They strike the perfect balance between comforting and elevated, making them great for baking for fun or for a special occasion.
WHY YOU’LL LOVE THIS RECIPE
Nutty, Complex Flavor – Tahini adds a deep, toasty richness that makes these cookies extra special.
Chewy + Soft Texture – With just the right balance of fat, sugar, and tahini, these cookies bake up soft in the center with lightly crisped edges, aka the ideal cookie.
Small-Batch – A batch of these cookies yields about 6-8, making it great if you’re just baking for one or two. But, you can easily double the recipe if you want to make more!
HOW TO MAKE THESE COOKIES
These cookies come together quickly with just a few simple steps. For full instructions and exact measurements, check the recipe card below.
Step 1: In a medium bowl, combine the melted butter, white sugar, brown sugar, vanilla, non-dairy milk, and well-stirred tahini. Whisk or beat together until the mixture is completely smooth and creamy.
Step 2: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture, mixing until just combined. Then gently fold in the chocolate chunks so they are evenly distributed throughout the dough.
Step 3: Chill the dough in the refrigerator for at least 30–60 minutes. Chilling firms the dough, which helps prevent excessive spreading and develops a chewier texture!
Step 4: Once chilled, scoop the dough onto a parchment-lined baking sheet, spacing the cookies about 2 inches apart. Flatten each cookie with your fingers or the back of a spoon, this helps them spread evenly since there’s no egg in the dough.
Then, sprinkle a pinch of flaky sea salt on top and bake at 350°F for 10–12 minutes, or until the edges are golden and the centers still look slightly soft. The cookies will continue to firm up as they cool, leaving you with tender, chewy centers and lightly crisp edges.
TIPS & TRICKS
Make sure your tahini is well-stirred: Tahini separates easily, and using only the oily top layer or the thick bottom can completely change the texture. Stir it until completely smooth before measuring to ensure your cookies come out soft and tender.
If your dough seems dry or crumbly, add a splash of non-dairy milk: Because tahini thickness varies by brand, it’s possibly the tahini you’re using is thicker. Add an extra tablespoon of non-dairy milk as needed, you want the dough to be soft, cohesive, and easy to scoop.
My cookies spread too much. What should I do? Chill the dough longer and make sure your tahini is well-stirred and you’re not just using top layer of the tahini.
Can I use chocolate chips instead of chunks? Definitely! Chocolate chips also work.
STORAGE & REHEATING
Store leftover cookies in an airtight container for 3–4 days. You can also freeze the dough! Scoop into balls, freeze on a tray, then place in a freezer bag for up to 2 months. You can bake straight from frozen, just add an extra minute or two.
Baked cookies also freeze well; store them in an airtight container and thaw at room temperature when you’re ready to enjoy.
If you bake these tahini chocolate chunk cookies, I’d love to see! Tag your recreations on Instagram @nourishedwithnatalie.
Tahini Chocolate Chunk Cookies
Ingredients
- ¼ cup vegan butter, melted
- ⅓ cup cane sugar
- 2 tbsp brown sugar
- 1 tsp vanilla extract
- 3 tbsp tahini (well stirred)*
- 2 tbsp non-dairy milk
- ¾ cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup chocolate, roughly chopped
- flakey sea salt, for topping
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the melted butter, white sugar, brown sugar, vanilla, non-dairy milk, and well-stirred tahini until smooth and creamy.
- In a separate bowl, combine flour, baking soda, and salt. Mix the dry ingredients into the wet mixture until just combined.
- Gently fold in chocolate chunks until evenly distributed.
- Chill the dough in the refrigerator for 30–60 minutes.
- Scoop dough onto the prepared baking sheet, spacing about 2 inches apart, then flatten each cookie slightly with your fingers or the back of a spoon and sprinkle a pinch of flaky sea salt on top. The dough should yield about 7-8 cookies depending on size.
- Bake for 10–12 minutes, or until the edges are golden and the centers still look slightly soft.
- Let cookies cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.
