Tahini Chocolate Chip Cookies – Small Batch Recipe
These small batch chocolate chip cookies with tahini are completely delicious! The tahini adds a nice nuttiness to the recipe while the small batch size is perfect for a small household.
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I absolutely love tahini – it’s like the fancy older sibling of peanut butter. Or something.
Either way it’s delicious!
These cookies pair rich and nutty tahini with dark chocolate for a combination that is truly delightful. Next time you’re craving chocolate chip cookies but want to make something a little different, I highly recommend you give this recipe a go!
Why make this small batch chocolate chip cookies recipe?
Tahini the added tahini in this recipe is really lovely and takes your standard chocolate chip cookie up a notch!
Small Batch This recipe makes a half dozen cookies, opposed to the standard 3-4 dozen that most recipes make. It’s perfect for anyone with limited space or limited cookie eating appetite!
What Do I Need to Make this Recipe?
Tahini *– This is probably an obvious one but you’ll need tahini! Make sure to give it a good stir before using it!
Dark Chocolate chips – you could use milk if you prefer but I really love dark chocolate so that’s what I chose.
A hand hold electric mixer* or a standing mixer* – as with most cookie recipes, this one asks you to cream together butter and sugar, which is easiest to do with the help of an electric mixer!
A cookie tray and a silicon mat *– you could also use parchment paper, but I like that silicon mats are reusable!
A cooling rack – you can get by without one, but a cooling rack really is useful for cookies!
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How to make these tahini chocolate chip cookies
Step 1: Make the cookie dough
This recipe uses a pretty simple cookie method. Start by creaming together the butter, sugar and tahini, then add in the wet ingredients followed by the dry.
Because this is a small batch cookie dough recipe, you can do it with a hand held mixer or a standing mixer, which makes it super easy to make!
Once the dough is ready, simply portion into 6 cookies and then sprinkle with your favorite flaky salt!
Freeze the dough for 10 minutes if you want soft cookies, or bake directly for flatter, more crispy cookies!
Step 2: Bake Your Tahini Chocolate Chip Cookies
These cookies bay at 375 for about 10-12 minutes. You can bake them a little longer for crispier cookies if you prefer!
Once they’re ready, let them cool for a few minutes before removing to a cooling rack and letting them cool completely.
Expert Tips
Levain style cookies vs thin cookies
In the instructions, I suggest you roll the cookie dough into balls and then freeze them for 10 minutes. This method will give you more levain style chocolate chip cookies, which are thick and soft in the middle.
If you prefer flat cookies with a crispier finish, then just skip the freezing step!
Sprinkle with Salt
I like to finish these cookies with a little flaky salt right before they go in the oven! The salt really balances out the other flavors, so if you have some on hand it’s definitely worth a try
Don’t over mix the dough
Once you add the flour be careful not to over mix the cookie dough. Too much mixing will develop gluten in your cookies and result in tough cookies!
Recipe FAQs
Can you freeze these?
Yes! You can freeze the cookie dough before baking or the baked cookies.
To freeze the dough, simply shape into cookie sized round balls and then freeze on a baking sheet. After a couple of hours, you can remove them to a freezer bag or Tupperware and then store them in the freezer for up to 3 months. To bake from frozen, simply add a couple of minutes to your bake time.
To freeze cooked cookies just place them in a Tupperware and freeze. To reheat them spread them out on a baking tray and let them come to room temperature on the counter. From there you can refresh them in the oven by baking for 5 minutes at 350 F.
What is tahini?
Tahini is a paste made from sesame seeds. It’s similar to almond butter or peanut butter in terms of its consistency.
What does tahini taste like?
Unlike peanut butter, tahini isn’t sweet. Instead, it’s got a rich nutty flavor to it that can sometimes taste a little bitter. These flavors are really great in baking because they get balanced out by the sweetness of the cookies!
Other Recipes you Might Like:
- Coffee and Cardamom Cake with Tahini Icing
- Pecan and Chocolate Slice and Bake Cookies
- Chocolate and Hazelnut Cookie
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Tahini Chocolate Chip Cookies – Small Batch Recipe
Ingredients
- 50 g butter – softened
- 40 g tahini
- 40 g brown sugar
- 25 g granulated sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 85 g flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 50 g chocolate chips
Instructions
- Preheat the oven to 375°F
- Beat together the butter, tahini and both sugars using an electric mixer.
- Add in the vanilla and egg and beat to combine before gently beating in the dry ingredients followed by the chocolate chips. Be careful not to over mix at this stage!
- Scoop the cookie dough into 6-8 cookies and place on a lined baking tray. You’ll want to slightly roll the dough so that you get round cookies! At this point, you can sprinkle each cookie with flaky salt if you’d like a slightly salted cookie!
- Place the cookies in the freezer for 10 minutes before baking for 10-12 minutes, or until lightly golden.
- Let the cookies cool for 5 minutes on the tray before moving them to a cooling rack to cool completely.
Love the addition of tahini in these chocolate chip cookies! Great flavor!
These small batch cookies are perfect for a quick fix!
This is so good with tahini!
An excellent twist on a classic recipe. Thanks!
love how simple these are to make! so chocolatey and delicious!
The tahini was genius! What a delicious recipe!
I love the nuttiness from the tahini, yum!
Never made cookies with tahini before. Very good!
My oldest daughter loved these!
Can this recipe use almond flour?
Hi There,
Thanks so much for asking. I haven’t actually tried this with almond flour but my guess is that the texture wouldn’t be quite right. If you’re looking for a gluten free option though there are some great gluten free flours on the market – I’ve used the trader Joes one in cookie recipes before and it’s worked well.