These Israeli-style chocolate chip cookies pair buttery dough with tahini, brown sugar, and plenty of chocolate for crisp edges and soft, chewy centers. Tahini brings a gentle sesame flavor rather than making the cookies taste strongly of sesame, and a short chill helps the dough bake up thick instead of spreading too far.
Ingredients
- 2¼ cups (280 g) all-purpose flour, spooned into the measuring cup and leveled
- 1 teaspoon (5 g) baking soda
- ¾ teaspoon (4 g) fine salt
- ¾ cup (170 g) unsalted butter, softened but not melted
- ½ cup (120 g) well-stirred tahini
- ¾ cup (160 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg (about 50 g without the shell), at room temperature
- 2 teaspoons (10 ml) vanilla extract
- 1½ cups (255 g) semisweet or dark chocolate chips, or roughly chopped chocolate
- 2 tablespoons (18 g) sesame seeds, optional, for the tops
- Flaky salt, optional, for finishing
Instructions
- Combine the dry ingredients. In a medium bowl, whisk together the flour, baking soda, and fine salt until evenly mixed. Breaking up any small flour lumps now helps prevent overmixing later. Set the bowl aside while you make the dough.
- Beat the butter, tahini, and sugars. In a large bowl, use a hand mixer or stand mixer with the paddle attachment to beat the softened butter, tahini, brown sugar, and granulated sugar on medium speed for about 2 minutes. Stop once or twice to scrape the bowl. The mixture should look creamy and cohesive, not oily. If the tahini has separated in its jar, stir it thoroughly before measuring so you get both the sesame solids and the oil.
- Add the egg and vanilla. Beat in the egg and vanilla for about 30 seconds, stopping to scrape the sides and bottom of the bowl. The mixture may look slightly curdled after the egg goes in; that is fine. Avoid adding the flour until the egg is mostly incorporated.
- Finish the dough. Add the flour mixture in two additions, mixing on low just until a few streaks of flour remain. Fold in the chocolate with a sturdy spatula. Stop as soon as no dry flour is visible; prolonged mixing can make the cookies firm rather than tender. Cover the bowl and refrigerate the dough for 45 minutes. This firms the butter and tahini, making the dough easier to portion and helping the cookies hold their shape.
- Heat the oven and prepare the pans. Near the end of the chilling time, heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. If you have only one sheet, let it cool completely between batches; putting dough on a hot pan can make the next batch spread too quickly.
- Portion the cookies. Scoop the chilled dough into 24 portions of about 1½ tablespoons (roughly 30 g) each. Arrange 12 portions on each lined sheet, leaving about 2 inches (5 cm) between them. Press a few sesame seeds onto the tops if using. Keep the second sheet of dough cool while the first batch bakes.
- Bake one sheet at a time. Bake for 12 minutes, rotating the sheet once if your oven browns unevenly. The edges should look set and lightly golden while the centers still appear soft; they will continue cooking on the hot pan. For food-safety guidance, USDA FSIS lists 160°F (71°C) as the safe minimum temperature for egg dishes; check the center of a thick cookie with a food thermometer if you need to verify the temperature. Do not judge doneness by color alone.
- Cool and repeat. Leave the cookies on the baking sheet for 10 minutes so the centers can set, then move them to a wire rack. Bake the second sheet for 12 minutes and cool it in the same way. Add a small pinch of flaky salt while the cookies are still warm, if desired. The cookies are especially soft when warm and become chewier as they cool.
Tips
- Measure flour gently. If using cups, fluff the flour, spoon it into the cup, and level the top rather than scooping directly from the bag. Too much flour can make the dough dry and the finished cookies cakey. A kitchen scale gives the most consistent result.
- Use smooth, well-stirred tahini. Tahini varies in thickness. Stir it until uniform before measuring; a dry, stiff layer from the bottom of the jar can make the dough crumbly, while excess separated oil can make it greasy. If your tahini is unusually thick, mix in a teaspoon of neutral oil before measuring.
- Keep the butter soft, not liquid. Butter should dent when pressed but still hold its shape. Melted butter makes this dough looser and can cause excessive spreading. If the butter has become shiny or partly melted, chill it until it firms up before mixing.
- Chill the dough and watch the first batch. The 45-minute chill is part of the recipe, not an optional pause. Ovens and baking sheets vary, so check a cookie at 11 minutes the first time. If the cookies spread too much, chill the remaining portions for another 15 minutes rather than adding a large amount of extra flour.
Serving Suggestions
Serve the cookies slightly warm, when the chocolate is soft, or let them cool completely for a chewier texture. A glass of cold milk, unsweetened tea, or coffee makes a simple pairing. For a dessert plate, add fresh berries or sliced fruit to balance the richness, or serve a cookie beside a small scoop of vanilla ice cream. The optional flaky salt is especially useful if you are serving them with ice cream because it sharpens the chocolate and sesame flavors.
For a casual gathering, arrange the cookies on a platter with the sesame side facing up so guests can see the ingredient that sets this version apart. They are also easy to pack once fully cool: place parchment between layers to keep the chocolate from smudging and the cookies from sticking together. If serving them warm, allow a few minutes for the centers to set before stacking or carrying them.
Variations
Choose your chocolate: Semisweet chocolate gives a balanced, familiar cookie. Dark chocolate makes the dough taste less sweet, while milk chocolate creates a softer, sweeter contrast with the tahini. Chopped chocolate produces irregular pools; chips hold their shape more distinctly. You can use a mixture as long as the total amount stays close to 1½ cups (255 g).
Add a little crunch: Replace up to ½ cup (about 60 g) of the chocolate with chopped roasted pistachios or walnuts. Toasted sesame seeds can also be folded into the dough, but keep the total addition modest so the cookies do not become dry. For a nut-free batch, leave out nuts and use chocolate and sesame seeds only.
Make them dairy-free: Use a firm plant-based butter stick in place of dairy butter, choosing one intended for baking rather than a soft tub spread. The flavor and spread can vary by product, so chill the dough thoroughly and bake one test cookie first. Tahini is naturally sesame-based, but check chocolate and butter labels for other ingredients if accommodating an allergy.
Storage and Reheating
Let baked cookies cool completely, then store them in an airtight container at room temperature for up to 4 days. Keep them away from direct sunlight and heat, which can soften the chocolate and make the cookies greasy. Refrigeration is not needed for these baked cookies and may make them firm; if your kitchen is very warm, an airtight container in the refrigerator is an option, but bring the cookies back to room temperature before serving.
For longer storage, freeze fully cooled cookies in a freezer-safe container or bag for up to 2 months, separating layers with parchment. Thaw at room temperature for about 30 minutes. You can also freeze portioned, unbaked dough balls for up to 2 months. Bake them from frozen at 350°F (175°C), adding about 2 to 3 minutes and checking that the edges are set and the centers are baked through. Refrigerate perishable ingredients and dough promptly; do not leave egg-containing dough at room temperature for more than 2 hours.
To refresh a baked cookie, warm one in a 300°F (150°C) oven for 3 to 4 minutes, or microwave it for about 8 to 10 seconds. A microwave softens the center quickly but will not restore crisp edges, so use the oven when texture matters. Let a reheated cookie stand briefly before eating because melted chocolate can be hotter than it looks.
Frequently Asked Questions
Do these cookies taste strongly of tahini?
Tahini gives the cookies a toasted sesame note and a rich, slightly savory edge, but it does not overpower the chocolate. The flavor depends on the tahini: a fresh, mild one will be subtle, while a stronger or more bitter one will be easier to notice. Stir it well before measuring for a balanced result.
Can I make the dough ahead?
Yes. Cover the bowl and refrigerate the dough for up to 24 hours, then scoop and bake it. Chilled dough may be firm, so let it sit at room temperature for 10 to 15 minutes if it is too hard to portion. You can also scoop the dough before chilling, then keep the portions covered in the refrigerator until baking.
Why did my cookies spread too much?
The most common causes are butter that was melted or too warm, dough that did not chill long enough, or a hot baking sheet under the second batch. Check that the butter was softened but still solid, chill the dough for the full 45 minutes, and use a cooled pan. If the dough still feels very soft, chill it for another 15 minutes.
Can I use natural peanut butter instead of tahini?
You can replace the tahini with the same amount of smooth, well-stirred natural peanut butter, but the cookies will taste distinctly peanutty rather than sesame-forward. Peanut butter can also be thicker than tahini, so the dough may be a little firmer. Avoid sweetened or very oily peanut butter unless you are prepared for a different flavor and spread.
Can I make these cookies without a mixer?
Yes. Use a sturdy wooden spoon or spatula and a large bowl. The softened butter needs to be workable, so press and stir it with the tahini and sugars until creamy before adding the egg. Mixing by hand takes a little longer, but the same instruction applies: stop once the flour disappears to avoid tough cookies.
How do I know the centers are done if they look soft?
These cookies are meant to come out with soft-looking centers, since carryover heat continues to set them on the baking sheet. The edges should be set and lightly golden, and the cookies should not look wet or raw. The recipe also gives the USDA FSIS safe minimum of 160°F (71°C) for egg dishes; a food thermometer inserted into a thick cookie can confirm the center temperature.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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