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Tahini Chocolate Chip Cookies From Kathy Gunst

Courtesy of Rage Baking

Tahini Chocolate Chip Cookies From Kathy Gunst

Take your chocolate chip cookies to another level with Kathy Gunst's Tahini Chocolate Chip Cookie recipe (taken from the book Rage Baking), and discover an altogether richer, nuttier and more sophisticated cookie.


25 March, 2020
Average: 3.1 (27 votes)

Type of dish

serves for



All purpose flour
1 cup plus 2 tablespoons (130 grams)
Bicarbonate of soda
¾ teaspoon
Maldon salt
A generous pinch of Maldon or other sea salt, plus more for sprinkling
Unsalted butter
1 stick, at room temperature
½ cup, well stirred
⅓ cup
Brown sugar
⅓ cup
1 large egg, at room temperature
Egg yolks
1 large
Vanilla extract
1 teaspoon pure vanilla extract
Bittersweet chocolate
1 (10 - to 12 - ounce) bag bittersweet or semisweet chocolate chunks, chopped, or chocolate chips (about 1¾ cups
Sesame seeds
About ¼ cup

Step 01

Mix the flour, baking soda, and salt together in a small bowl.

Step 02

Beat the butter, tahini, granulated sugar, and brown sugar on medium speed in an electric mixer or in a stand mixer fitted with the paddle attachment for about 3 minutes, until fluffy and fully incorporated, stopping and scraping down the sides of the bowl a few times as needed. Add the egg, egg yolk, and vanilla and mix for 1 minute more.

Step 03

With the mixer on low speed, gradually add the flour mixture and mix until just combined. Remove the bowl from the mixer and, using a rubber spatula, fold in the chocolate, being careful not to overmix. Cover the dough and refrigerate for at least 1 hour or up to overnight. (This might sound fussy, but the cookies are honestly better after the dough has had a chance to rest.)

(The dough can be refrigerated for at least four days or frozen for up to two months.)

Step 04

Position two racks evenly in the oven and preheat the oven to 325°F. Line two baking sheets with parchment paper or silicone baking mats.

    Step 05

    Scoop out a generous tablespoon of the dough, roll it into a ball, and place it on the prepared pan, making sure not to place the cookies too close together. Repeat with the remaining dough, dividing the cookies between the prepared pans. Lightly moisten your palm and gently push the cookies down to flatten them. Sprinkle with the sesame seeds and press them lightly to make sure they adhere to the dough.


    Step 06

    Bake for 6 minutes, then rotate the pans 180 degrees and switch their positions from top to bottom and bottom to top. Bake for 6 to 8 minutes more, until the cookies are almost deep golden brown around the edges, but still somewhat pale in the centre. Remove from the oven and sprinkle the cookies with the sea salt, gently pressing it into the cookies to adhere.

    Step 07

    Let the cookies cool for at least 5 minutes on a wire rack then serve slightly warm or at room temperature.



    Step 08

    Store in a tightly sealed container at room temperature for up to 2 days.

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