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Tahini and chocolate cookies!

So. Who loves a cookie? The answer is surly everyone!

These tahini chocolate chip cookies however are unlike anything you will have had before.

Tahini is a sesame paste used often in middle eastern and Greek/Cypriot cooking, mostly known in the west as something you add to Hummus, in Cyprus we give it its very own dip, Tashi, and bake it into breads and cakes - If you ever go to Greece or Cyprus you HAVE to try tashinopita!

When baked into sweet things it lends a delicious earthy and creamy flavour, which complements the chocolate and vanilla in these little beauties perfectly!

A perfect grown up cookie, they freeze really well, and can be baked right from frozen so I make big batches and just bake when I need them!

They work well with additions such as nuts or white chocolate too, but I'm a stickler for a classic milk choc chip in my cookies.

I used The Greek Kitchens Tahini and honey spread for these and they were divine, but normal tahini paste will do just fine too!

Give them a go - I can promise you wont be disappointed!


Makes approx 15 cookies


110g Unsalted butter

100g Light brown sugar

100g Caster sugar

120g Tahini paste

1 Egg plus 1 Yolk

1 Teaspoon vanilla paste or vanilla extract

1 Tablespoon honey

1 Teaspoon Cocoa

Pinch salt

1/2 Teaspoon baking powder

150g plain flour

200g chocolate chips or chunks

1 - Cream the butter, tahini paste, and both sugars together until they're light and fluffy

2 - Add the egg and yolk, vanilla extract and honey and mix for a further few minutes until its all well blended

3 - Add the flour, cocoa, baking powder and salt and mix until just combined.

4 - Add the chocolate chips and mix them in.

5 - Line a baking tray and scoop out balls of the cookie dough, i used a small ice cream coop for this so there is consistency, place them onto the baking sheet, cover it with some foil and freeze for approx 2 hours till they're firm.

Oven at 160*c baking tray greased and lined

6 - Place on a baking tray - note they will spread a little so keep them a few inches apart - and bake for about 15 minutes till they start to go golden brown around the edge, they will still be soft but will firm up when they cool.

7 - cool for 5 minutes on the baking sheet and then transfer to a rack to cool properly

- If you want to freeze a batch of them just follow up to step 5 and freeze them all, I freeze them for 12 hours on the tray till they're really firm and then i put them into a freezer bag.

- These do work baked straight away but they will be thinner and spread a lot more (account for this in the space you leave between cookies on the baking tray)

- White chocolate goes REALLY well with tahini, or you could use a mix of both.

- Pecans are also a great addition



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