Salted Tahini & Vanilla Chocolate Chip Cookies

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Made with sesame paste & rolled in sesame seed sugar, these salted tahini cookies pack a serious sesame kick! Paired with two types of chocolate & finished with sea salt for maximum flavour.

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tahini chocolate chip cookies

These are my favourite chocolate chip cookies! Rich & nutty, these have super gooey centres & crispy edges. Don’t overlook tahini, it works surprisingly well in cookies…

Salted Tahini

Made from sesame seeds, we using this paste to replace some of the butter. This adds a fair amount of moisture to the cookie dough so we need to use a touch more flour than usual.

The Chocolate

For a bit of variety, we’re using two types of chocolate. A milk one & a dark one. If you’d prefer to use just one type of chocolate, feel free! Whatever chocolate you go for, make sure to use bars instead of chocolate chips. Using roughly chopped chocolate is the secret to getting molten pools of chocolate in your baked cookies!

Sesame Seed Sugar

For an extra sesame kick, we are rolling the cookie dough in a sesame seeds & granulated sugar before baking them. This not only adds flavour but makes the cookie extra crispy!

sesame dark chocolate tahini cookie

Salt On Cookies?

A classic combo, a small amount of Maldon sea salt sprinkled onto the top of each cookies really brings out the flavour of the chocolate.

Pan Banging

If you’ve ever searched for a cookie recipe on Google, chances are you’ve come across the pan banging technique by Sarah Kieffer from The Vanilla Bean Blog. This technique involves banging the tray of cookies onto your oven rack towards the end of the cooking process. This causes the cookies to deflate, spreading the chocolate out & giving the cookies crinkly edges.


This recipe calls for an overnight chill in the fridge. The reason behind this is so that the cookies don’t spread out too much. If your short on time, an hour or two will do the trick but don’t skip the chilling step!

The Cookie Scoot

A technique used to shape cookies into a perfect circle as soon as they come out of the oven. To do this, take a large circular cutter & use it to move (or scoot) the cookies into a circle. This is the secret to making a batch of uniform cookies.

tahini sesame chocolate chip cookie

Equipment Used

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Salted Tahini Chocolate Chip Cookies

Made with tahini & rolled in sesame seed sugar, these cookies pack a serious sesame kick!
Paired with two types of chocolate & finished with sea salt for maximum flavour.
Prep Time20 minutes
Cook Time13 minutes
Chilling Time12 hours
Course: Dessert, Snack
Cuisine: American, Middle Eastern
Servings: 15 Cookies


  • Stand Mixer
  • Small Saucepan
  • Cookie Scoop
  • 3 Large Baking Tray
  • 9cm Circular Cutter


Cookie Dough

  • 125 g Unsalted Butter
  • 75 g Tahini
  • 150 g Dark Brown Sugar
  • 125 g Caster Sugar
  • 1 tsp Vanilla Paste
  • 1 Egg & 2 Yolks – lightly beaten
  • 325 g Plain Flour
  • 3/4 tsp Baking Powder
  • 3/4 tsp Bicarbonate Of Soda
  • 1/2 tsp Table Salt
  • 150 g Dark Chocolate 72% is best!
  • 100 g Milk Chocolate
  • Maldon Salt – To Finish

Sesame Seed Sugar

  • 2 tbsp Granulated Sugar
  • 2 tsp Sesame Seeds


  • First, cut the butter into small pieces & leave to soften at room temperature for 30 minutes – 1 hour.
  • Next, place the butter, tahini, both the sugars & the vanilla into the bowl of a stand mixer. With the paddle attachment, mix the butter & sugar on a medium speed until fully combined, no more than 2 minutes. It’s important not to incorporate too much air at this stage as it will affect the texture of the baked cookie.
  • With the mixer still running, add in the egg & yolks & mix to combine.
  • Add in the flour, baking powder, bicarbonate of soda & salt and mix on a low speed until just combined.
  • Roughly chop 100g of the dark chocolate & all of the milk chocolate then use a spatula to stir through the cookie dough. Cut the remaining dark chocolate into 15 even chunks then set aside.
  • Combine the granulated sugar & sesame seeds in a bowl. Set aside.
  • Using a cookie scoop, portion the dough into 70g pieces. You should get 15.
    With your hands, roll a portion of cookie dough into a ball then press a dark chocolate chunk into the top.
    Repeat with the remaining dough.
  • Next, roll each ball of cookie dough in the sesame seed sugar, making sure that they are completely coated then place into a container & refrigerate overnight
  • The next day, preheat an oven to 180°c/160°c fan.
    Place 3-4 balls of cookie dough onto a lined baking tray, making sure that there’s plenty of room between them.
  • Bake the cookies for 9 minutes then open your oven door, lift up the baking tray inside the oven by a few inches then let it drop down against the oven rack. Use enough force so that the cookie starts to deflate. (This is the “Pan Banging” method.)
    Bake for a further 2 minutes then repeat the pan banging process.
    Bake for another 2 minutes (bringing the total bake time to 13 minutes) then remove from the oven.
  • Using a large, round cookie cutter, scoot each cookie into a perfect round shape (this step is optional but makes the cookies more uniform).
    Sprinkle each cookie lightly with Maldon salt, leave to cool slightly then transfer to a wire rack to cool completely.
    Repeat the cooking process with the remaining cookies, baking 3-4 cookies at a time.


To Cook In An Aga.
Place the tray of cookies on the grid shelf which is placed on the bottom set of runners in the baking oven.
Kept in an an airtight container, these cookies will last for several days.
The butter for the cookie dough needs to be soft but not melted. Letting it sit for 30 minutes to an hour at room temperature usually does the trick.
The cookie dough requires an overnight chill in the fridge before being baked. Don’t be tempted to skip this step otherwise the cookies will spread out too much when baked.
The way we bake these cookies, is by using a technique called “Pan Banging”. This was created by Sarah Kieffer (The Vanilla Bean Blog) & is used in this recipe to create pools of melted chocolate & to give the cookies a crinkled texture.
When making cookies, it’s best to use bars of chocolate that have been roughly chopped as appose to chocolate chips. Chocolate chips won’t melt properly & you won’t get the molten pools of chocolate that can be achieved with chopped chocolate.

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