There’s something about sesame seeds on a cookie that makes me want to pick it up before I’ve even decided if I’m hungry. 🤎🍪
I noticed myself doing it again while these were cooling…..walking past the baking sheet, stopping for a second, then reaching for one just to get a closer look.
Those little sesame seeds were scattered over the tops, getting lightly toasted as the cookies baked, with dark chocolate chunks peeking through the golden dough.
I took one bite and found myself reaching for a second almost immediately. 😅
And the best part? They only take about 15 minutes of prep before they’re ready for the oven.
Tahini gives these cookies a soft, nutty richness, while dark chocolate adds little pockets of bittersweet chocolate throughout.
Toasty, tender, chocolatey, and a little different….. these are the kind of cookies that quietly disappear while you’re still deciding whether you should have another. 🤎
If you’re looking for something beyond classic chocolate chip cookies, try my Biscoff Butter Cookies and Chocolate Hazelnut Cookies.
What Makes These Tahini Cookies Special?
I think the tahini is what makes these cookies different from a regular chocolate chunk cookie.
It gives the dough a subtle nutty flavor without making the cookies taste overly sweet. Dark chocolate chunks work really well here because their richer flavor balances the tahini.
Then there are the sesame seeds on top. They add a little texture and give the cookies that homemade bakery look without needing any extra decoration.
My favorite part: You get a soft cookie, melted chocolate chunks, tahini, and a little sesame crunch all in the same bite.
A Few Notes From My Kitchen
- Use softened butter: Let the butter soften before mixing so it can combine properly with the brown sugar.
- Don’t overmix the dough: Once the flour is added, mix only until the dough comes together. You want to keep the cookie dough soft.
- Spread the sesame seeds well: A little sesame on each cookie gives you that nutty finish in every bite.
👩🍳Little Baking Tip: Save a few extra chocolate chunks and press them onto the tops of the dough portions before baking. It gives the finished cookies those little pools of chocolate that make them look freshly baked. 🍫
Tahini Cookies with Sesame Seeds Recipe
Ingredients
Equipment
Method
- In a large mixing bowl, beat the softened butter and light brown sugar until light and creamy.
- Add the tahini paste, egg and vanilla extract.
- Beat until smooth and well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients.
- Mix until a soft cookie dough forms.
- Fold in the dark chocolate chunks until evenly distributed.
- Scoop equal portions of dough onto a parchment-lined baking sheet.
- Sprinkle the tops with sesame seeds.
- Bake in a preheated 350°F (175°C) oven for 10–12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack.
- Serve and enjoy.
Nutrition
Tried this recipe?
Let us know how it was!That Little Sesame Finish
Sesame seeds may seem like a small addition, but they change the whole look of these cookies.
They give the tops a little texture and add a subtle toasted flavor alongside the tahini. I also like that they make the cookies look a little less ordinary without needing frosting, drizzle, or any extra decorating.
Delicious Variations to Explore
- Add White Chocolate: Replace some of the dark chocolate chunks with white chocolate for a sweeter contrast with the tahini.
- Try Toasted Sesame Seeds: Toast the sesame seeds lightly before using them for a deeper sesame flavor.
- Add a Little Orange Zest: Fresh orange zest would bring a bright citrus note to the tahini and chocolate combination.
- Use Milk Chocolate: If you prefer a sweeter cookie, swap the dark chocolate chunks for milk chocolate.
- Add Flaky Salt: A tiny sprinkle of flaky salt on top can bring out the chocolate flavor even more.
Tahini, dark chocolate, and a little sesame crunch… this cookie combination deserves a spot in the cookie jar.
How to Store Tahini Cookies
- Room Temperature: Keep completely cooled cookies in an airtight container for 3–4 days.
- Refrigerator: Store airtight for up to 1 week. Let them come back to room temperature before serving.
- Freezer: Place cooled cookies in a freezer-safe container or bag and freeze for up to 2 months.
Frequently Asked Questions
- Can I use a different type of tahini?
The recipe specifically uses tahini paste, but it does not provide instructions for substituting another sesame product. - Why are my cookies not spreading much?
The supplied recipe doesn’t include a separate flattening step, so the cookies are baked after being scooped onto the baking sheet. Their final shape can depend on the dough consistency and how the portions are scooped. - Can I use sesame seeds inside the cookie dough?
The recipe only specifies sesame seeds for coating or sprinkling on top, so there isn’t a tested amount for mixing them into the dough. - Can I use chocolate chips instead of chocolate chunks?
The recipe specifically calls for dark chocolate chunks. It does not provide a tested substitution amount for chocolate chips, although the same listed quantity is the closest source-based option.
If you’ve made these Tahini Cookies with Sesame Seeds, I’d love to hear how they turned out! Don’t forget to leave a rating and share your thoughts in the comments below.💌
I’ve always found joy in the kitchen. Since I was seven, cooking has been my favorite way to learn, create, and unwind. From baking sweet treats to exploring global flavors and brewing coffee, I’m always chasing my next delicious discovery.