Sea Salt Tahini Chocolate Chip Cookies with Brown Butter
These soft and chewy chocolate chip cookies get a rich, nutty twist from tahini and a finishing touch of flaky sea salt. The tahini adds depth and a subtle sesame flavor that pairs beautifully with semisweet chocolate chips, while the sea salt enhances all the flavors. Perfect for cookie lovers looking for something beyond the traditional chocolate chip, these treats offer a sophisticated balance of sweet, salty, and nutty notes. The dough requires chilling for optimal texture and flavor development.
Ingredients
- 1 cup All Purpose Flour
- ½ tsp Baking Soda
- ¼ tsp Salt
- ½ cup Unsalted Butter, softened at room temperature
- ½ cup Brown Sugar
- ½ cup Granulated Sugar
- 1 Egg
- 2 tsp Vanilla Extract
- ½ cup TahiniAlmond Butter1:1nut-basedadds dairy
Provides similar richness with different flavor profile
Full guide → - 1 cup Semisweet Chocolate Chips
- Sea Salt, for sprinkling
Instructions
- 1
Stir together flour, salt, and baking soda in a small bowl and set aside
- 2
Cream together softened butter and both sugars in a mixing bowl until well combined
- 3
Add vanilla, tahini, and egg, mixing until thoroughly combined and scraping bowl sides as needed
- 4
Add dry ingredients and chocolate chips, mixing until cookie dough forms
- 5
Cover dough and refrigerate for minimum 3 hours or overnight
- 6
Remove dough from refrigerator 15 minutes before baking and preheat oven to 350 degrees
- 7
Line baking sheets with parchment paper
- 8
Scoop dough using large ice cream scoop and place cookies a couple inches apart on prepared sheets
- 9
Bake on lower and upper third racks for about 12 minutes until lightly golden around edges
- 10
Immediately sprinkle with sea salt and transfer to wire rack to cool completely
Tips
Chill the dough for at least 3 hours or overnight for best texture and to prevent spreading during baking.
Use a large ice cream scoop (about 3 tablespoons) for evenly sized cookies that bake uniformly.
Sprinkle sea salt immediately after baking while cookies are still warm so it adheres properly.
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be made up to 3 days ahead and kept refrigerated, or frozen for up to 3 months
Serve at room temperature for best texture and flavor
Common Mistakes
Don't skip the chilling time to avoid cookies spreading too much during baking
Don't overbake to maintain soft, chewy texture - remove when edges are just lightly golden
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
Provides similar richness with different flavor profile
Full guide →FAQ
Can I freeze the cookie dough?
Yes, scoop the dough into balls and freeze on a baking sheet, then transfer to freezer bags. Bake directly from frozen, adding 1-2 extra minutes.
What if I don't have tahini?
You can substitute with almond butter or peanut butter for a similar nutty richness, though the flavor will be different from the sesame notes.
How long do these cookies keep?
Store in an airtight container at room temperature for up to one week, or freeze baked cookies for up to 3 months.