These Small-Batch Chocolate Tahini Cookies are rich, fudgy, and deeply chocolatey with a subtle nuttiness from tahini. They bake up with crisp edges, soft and chewy centers, and beautiful crinkled tops. It's the perfect treat when you're craving something chocolate-forward with a modern twist.
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Why you'll love this recipe
No mixer required: just a whisk and a bowl.
Perfectly balanced: not too sweet, deeply chocolaty, and lightly earthy from tahini.
Delicious: chewy, soft-centered texture with crisp edges.
Small batch: perfect for a few servings.
What is tahini?
Tahini is a smooth paste made from ground white sesame seeds, commonly found in Middle Eastern dishes.
Chinese sesame paste (zhimajiang) is another type of sesame paste with ground, toasted white sesame seeds. It's used as a sauce in dan dan noodles, and other dishes.
Tahini has an earthy, aromatic flavor that pairs well with strong flavors such as miso and chocolate.
Ingredients you'll need
- unsalted butter: slightly melted; add ⅛ teaspoon sea salt if using unsalted butter
- tahini: sesame paste; you can also use Chinese sesame paste (zhimajiang) for an even deeper nuttier flavor
- light brown sugar: helps the cookies spread and gives it deep flavor
- granulated sugar: for sweetness
- egg yolk: adds richness; you can also use ½ egg (beaten), about 22-25g
- vanilla extract: for flavor
- all-purpose flour: regular plain flour; if you prefer a chewier cookie, use bread flour
- baking soda: leavener that helps the cookies spread
- dark chocolate chunks: chopped chocolate, or chocolate chips
How to make small-batch chocolate tahini cookies
In a bowl, whisk together melted butter, tahini, light brown sugar and granulated sugar until smooth and glossy.
Mix in egg yolk and vanilla extract.
Sift in flour, baking soda, salt (if using) and mix just until a dough forms.
Fold in dark chocolate chunks.
Preheat oven to 350°F (175°C).
Scoop 2 tablespoon portions onto a parchment-lined sheet, leaving space in between.
Bake cookies at 350F for 8-10 minutes, until edges are set but centers look slightly underdone.
Note: if you prefer a rippled edge look, remove cookies halfway through the bake and bang the pan a few times before returning to the oven to continue baking.
Let cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to completely cool.
What to pair with
Pair the tahini chocolate cookies with a black sesame latte, or hojicha latte.
Variations
Double chocolate: sub in white chocolate chips for sweetness and contrast.
Add nuts: try adding toasted walnuts or pecans for crunch.
Sesame crunch: add toasted sesame seeds to the dough.
How to store
Store cooled tahini chocolate cookies in an airtight container at room temperature for 3-4 days.
Freeze cookie dough balls or baked cookies in an airtight freezer-safe container for up to 2 months.
Expert tips
Double the recipe to make a larger batch.
Stir the tahini/sesame paste well to emulsify the mixture.
Don't overbake. Slightly underdone = chewy centers.
Swap tahini for black sesame paste for an earthier flavor.
Cookies will continue to set up as they cool down on the wire rack.
For perfectly round cookies, use a larger cookie cutter to "scoot" each cookie right after removing from the oven.
Other small-batch delicious cookie recipes you may like
Did you make this recipe?
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Small-Batch Chocolate Tahini Cookies
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 38 g salted butter slightly melted; add ⅛ teaspoon sea salt if using unsalted butter
- 7 ml tahini sesame paste stirred
- 40 g light brown sugar
- 15 g granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- 68 g all-purpose flour
- ⅛ teaspoon baking soda
- 40 g dark chocolate chunks or chocolate chips
Instructions
- In a bowl, whisk together melted butter, tahini, light brown sugar and granulated sugar until smooth and glossy.
- Mix in egg yolk and vanilla extract.
- Sift in flour, baking soda, salt (if using) and mix just until a dough forms.
- Fold in dark chocolate chunks.
- Preheat oven to 350°F (175°C).
- Scoop 2 tablespoon portions onto a parchment-lined sheet, leaving space in between.
- Bake cookies at 350F for 8-10 minutes, until edges are set but centers look slightly underdone.
- Note: if you prefer a rippled edge look, remove cookies halfway through the bake and bang the pan a few times before returning to the oven to continue baking.
- Let cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to completely cool.
Notes
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Ben | Havocinthekitchen
I love tahini and the way it works in baking - these chocolate tahini cookies look delicious and perfectly balanced.
Michelle
Yes, the tahini pairs so well with the chocolate -- thanks Ben! 🙂
David @ Spiced
I must admit that I've never used tahini in a cookie recipe - count me in! I'm intrigued...and these cookies look fantastic, Michelle!!
Raymund | angsarap.net
These look incredible, Michelle! I love how you’ve balanced the deep chocolate with that subtle tahini nuttiness, such a modern twist on a classic cookie.
2pots2cook
Love how you combined two irresistible flavours! Happy holidays!
Michelle
Thanks Davorka! Happy holidays to you and your family!
Tasia
Wow! We loved the addition of tahini to this classic cookie! The fact that we didn't have to chill them, made it even better!
Michelle
Thanks Tasia, no-chill cookies are so quick to make! 😀