Chocolate Tahini Sesame Cookies

Chocolate tahini sesame cookies on a baking sheet
Prep Time
10 min
Cook Time
16 min
14-16 cookies

If you’re looking to switch up your chocolate chip cookie game, you need to try these Chocolate Tahini Cookies. The nutty and slightly bitter flavour of tahini balances out the sweetness of the chocolate beautifully. Take it to the next level by rolling it in black and white sesame seeds for added crunch and nuttiness. They have that oh-so-perfect crispy exterior with a soft and chewy interior and are sure to make a great addition to your next tea or coffee break.

Related: Cranberry Pistachio Cookies



cups all-purpose flour
tsp baking soda
tsp baking powder
tsp salt
cup unsalted butter, softened
cup brown sugar
cup granulated sugar
cup tahini
large eggs
tsp vanilla extract
cup dark chocolate chunks
Tbsp roasted white sesame seeds
Tbsp roasted black sesame seeds
Flaky salt, for sprinkling


Step 1

In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside.

Step 2

In a large bowl or in the bowl of a stand mixer, cream together the butter, brown sugar and sugar until light and fluffy. Mix in the tahini and eggs, one at a time and finally the vanilla extract. Add in the dry ingredients and chocolate chunks and mix until just combined. Scrape down the sides of the bowl with a spatula and give it one last mix, making sure no flour remains. Cover with plastic wrap and chill for 20-30 minutes.

Chocolate tahini cookie batter in a mixing bowl
Step 3

Pre-heat oven to 350°F and line two baking sheets with parchment paper.

Step 4

In a shallow bowl, whisk together white and black sesame seeds. Set aside.

Step 5

Using a cookie scoop or large spoon, scoop 2-inch balls of dough and roll in the sesame seeds, I like to fully cover the tops and leave the bottoms bare. Arrange on the prepared baking sheets about 2-3 inches apart. Sprinkle with flaky salt.

A ball of chocolate tahini cookie dough being rolled in sesame seeds
Step 6

Bake for 12-16 minutes until the edges are golden. Let cool on pan for about 5 minutes then transfer to a wire rack to cool completely.

A closeup of chocolate tahini sesame cookies

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