Tahini Chocolate Chip Cookies

Tahini Chocolate Chip Cookies
By The Cooking World, Editorial Staff
August 26, 2022

Middle East Style Tahini Chocolate Chip Cookies

As promised in our last recipe, we'll share another recipe inspired by the Middle East today. We love cookies, so we decided to bring you our Tahini Chocolate Chip Cookies. This recipe is not only inspired by the Middle East but also from a book we love by Salma Hage - Middle Eastern Sweets.

These cookies have the richness and unusually high chocolate content of an American-style chocolate chip cookie. The tahini here gives these cookies a nutty character characteristic of the Middle East.

40 minutes
10 minutes
30 cookies


250 g (2 cups) wholemeal rye flour
200 g (1⅓ cups) all-purpose flour
10 (2 teaspoons) baking powder
3 g (½ teaspoon) baking soda
5 g (1 teaspoon) flaky sea salt
200 g (7 oz) unsalted butter, softened
150 g (¾ cup) tahini
375 g (1¾ cups) light brown sugar
5 g (1 teaspoon) vanilla extract
5 g (1 teaspoon) coffee extract
2 large eggs, plus 2 egg yolks
250 g (9 oz) dark chocolate, roughly chopped
Flaky sea salt, to sprinkle

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  1. In a large bowl whisk the flours, baking powder, and baking soda. Add the sea salt, mix to combine, then set the bowl aside.
  2. Cut the butter into rough cubes and place in a bowl of a stand mixer fitted with the paddle attachment, along with the tahini, brown sugar, and vanilla. Beat for 5 minutes on a medium speed until lighter in color and fluffy.
  3. Add the eggs and yolks to the tahini mixture one by one and whisk to combine, until completely incorporated. Add one-third of the flour mixture and beat to combine, then repeat twice with the remaining flour until no dry patches are visible. Add all the chocolate and mix well. Cover the mixing bowl with plastic wrap and chill in the fridge for 2-3 hours, preferably overnight.
  4. Preheat the oven to 190 ºC (375 °F). Roll the dough into golf ball-sized rounds with wet hands, and press to form a disk. Place on two baking sheets lined with parchment paper, with 2 cm (¾ inch) between them.
  5. Bake in the preheated oven for 10 minutes. Allow the cookies to cool on the tray for 5 minutes before transferring to a wire rack until completely cool.
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