Name: Brown Butter Tahini Chocolate Chunk Cookies
Prep time: 20 min
Total time: 60 min
Ingredients: 1 cup unsalted butter; 1 cup brown sugar (light, packed); 1/2 cup granulated sugar; 3/4 cup tahini (well-stirred); 2 large eggs; 2 tsp vanilla extract; 2 1/2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp baking powder; 3/4 tsp salt; 8 oz dark chocolate (70% best) (chopped into chunks); pinch flaky sea salt

Introduction to Tahini Chocolate Chunk Cookies

You know that moment when you bite into something so rich and flavorful that it makes you pause mid-chew?

I was spending last year in a tiny Korean café when I met the cookie. The Tahini Chocolate Chunk Cookies. A chewy, nutty, golden-edged wonder that tasted like a cross between halva, a classic chocolate chip cookie, and a brown butter dream. I had no idea what I was eating until I asked the barista, and she smiled: “Oh, that’s our brown butter tahini chocolate chunk cookie.”

My first thought? Tahini? In cookies?

Yet, tahini worked. Better than I could have imagined. Now, this recipe is the most requested bake in my house. It even outdid my Banana Bread Revival recipe! Every time I share some of my tahini cookies, someone asks for the recipe. So here it is, with all the love and small tweaks I’ve added along the way.

A Brief History

Tahini dates back over 4,000 years and is a staple in Middle Eastern, Mediterranean, and North African cuisines.

Traditionally used in savory dishes like hummus and baba ganoush, tahini is now finding a new home in Western desserts, thanks to its rich, nutty taste and natural creaminess.

Brown butter, meanwhile, is a French culinary classic known as beurre noisette, often used in sauces and pastries. The fusion of tahini and brown butter in American-style cookies is a modern innovation, born from a global pantry and a creative wave of bakers blending comfort food with bold, nutty flavors.

Want to geek out more on tahini’s roots? Check out this culinary deep dive by Serious Eats: What is Tahini

Special Cookies

The magic lies in the marriage of deep, nutty flavors:

Brown Butter: Offering a rich, toasty depth. Caramel meets hazelnut if you will.
Tahini: Ground sesame seeds that add a savory edge and creamy texture.
Dark Chocolate Chunks: Pools of indulgence, just enough bitter.
Flaky Sea Salt: Pulls everything together for a sweet but salty, YUM.

This isn’t your average cookie. It’s sophisticated, but in a cozy, “I-need-a-glass-of-milk-now” kind of way.

Baking Tips

Use good-quality tahini: well-blended tahini like Soom or Seed + Mill makes a big difference.
Don’t skip the chill phase: chilling is important because it helps prevent spreading.
Dark chocolate bar > chocolate chips: chopped bars melt better and create dreamy pools.

Shopping List

unsalted butter
brown sugar
granulated sugar
tahini
eggs
vanilla extract
flour
baking soda
baking powder
salt
dark chocolate
sea salt

How to Make Tahini Chocolate Chunk Cookies

1. Brown the butter
In a medium saucepan, melt butter over medium heat. Stir frequently until it foams and turns golden brown with a nutty aroma—about 5–7 minutes. Transfer to a large mixing bowl and let cool for 10 minutes.

2. Mix in sugars and tahini
Whisk the brown sugar, granulated sugar, and tahini into the cooled brown butter. Add eggs and vanilla and whisk until smooth and glossy.

3. Combine dry ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Slowly stir the dry mixture into the wet ingredients until just combined.

4. Add chocolate
Fold in the chopped dark chocolate. Cover the bowl and chill the dough for at least 30 minutes (up to overnight for richer flavor).

5. Scoop and bake
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop dough into 2-tablespoon balls, spacing 2 inches apart. Bake for 10–12 minutes, or until edges are golden and centers look just set.

6. Cool and finish
Sprinkle warm cookies with flaky sea salt. Cool on the pan for 5 minutes before transferring to a wire rack.

Nutritional Facts (per cookie)

(Approximate values based on 18 cookies)

Calories: 230
Total Fat: 14g
Saturated Fat: 6g
Carbohydrates: 22g
Sugar: 13g
Protein: 3g
Fiber: 2g
Sodium: 110mg

Yield: About 18 cookies
Prep Time: 20 minutes
Chill Time: 30 minutes
Cook Time: 10–12 minutes
Total Time: ~1 hour

The Cookie Worth Sharing

I’ve made dozens of cookie recipes, from classic Tollhouse to trendy matcha, but nothing compares to Tahini Chocolate Chunk Cookies.

But this one? It gets people talking. It’s unexpected, complex, and completely satisfying. Perfect for gifting, snacking, or impressing your next bake sale crowd.

Plus, there’s something deeply satisfying about using ingredients that carry both flavor and history. It feels like you’re baking a story, not just a snack.

If you try it, tag me. I’d love to see your version. And if you’ve got a favorite tahini-based dessert or tip, let’s talk cookies in the comments below!

Brown Butter Tahini Chocolate Chunk Cookies on baking sheet

Everest

Brown Butter Tahini Chocolate Chunk Cookies

A chewy, nutty, golden-edged wonder that tasted like a cross between halva, a classic chocolate chip cookie, and a brown butter dream

Print Recipe Pin Recipe

Prep Time 20

Chill Time 30

Total Time 1

Servings: 18 Cookies

Course: Dessert

Calories: 230

Ingredients Method Notes

Ingredients

1 cup unsalted butter
1 cup brown sugar light, packed
1/2 cup granulated sugar
3/4 cup tahini well-stirred
2 large eggs
2 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
8 oz dark chocolate (70% best) chopped into chunks
pinch flaky sea salt

Method

1. Brown the butter: In a medium saucepan, melt butter over medium heat. Stir frequently until it foams and turns golden brown with a nutty aroma. About 5–7 minutes. Transfer to a large mixing bowl and let cool for 10 minutes.
2. Mix in sugars and tahini: Whisk the brown sugar, granulated sugar, and tahini into the cooled brown butter. Add eggs and vanilla and whisk until smooth and glossy.
3. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Slowly stir the dry mixture into the wet ingredients until just combined.
4. Add chocolate: Fold in the chopped dark chocolate. Cover the bowl and chill the dough for at least 30 minutes (up to overnight for richer flavor).
5. Scoop and bake: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop dough into 2-tablespoon balls, spacing 2 inches apart. Bake for 10–12 minutes, or until edges are golden and centers look just set.
6. Cool and finish: Sprinkle warm cookies with flaky sea salt. Cool on the pan for 5 minutes before transferring to a wire rack.