Photo: Jennifer Causey; Styling: Lindsey Lower
Serves 24 (serving size: 1 cookie)

How to Make It

Preheat oven to 350°. Combine brown sugar, granulated sugar, tahini, and butter in the bowl of a stand mixer fitted with paddle attachment; beat at medium speed 2 minutes. Add egg and vanilla; beat 1 minute. Add flour, baking soda, and salt; beat at low speed just until combined. Mix in chocolate. Form dough into 24 equal balls; flatten slightly. Arrange on 2 parchment paper-lined baking sheets. Bake at 350° for 12 minutes, rotating pans halfway through.

Ratings & Reviews

Excellent and unique

July 10, 2016
These are really good cookies.  The tahini adds great warm flavor to the dough, but also gives the cookie a nice consistency/crunch.  12 minutes was exactly the correct time in my oven.  Now I admit to not being a huge fan of white chocolate in general and used white chocolate today because I wanted to stay true to the recipe for my review.  Next time - and there definitely will be a next time - dark chocolate for sure!  And Ellen called it; you can't eat just one.

Strange / Different but DELICIOUS all the same!

May 18, 2015
A little strange in flavor (not something you would expect from a seemingly "normal" chocolate chip cookie) but amazing nonetheless!  My cookies were more of a batter consistency (cake) vs. a batter that I could "roll" into balls so not sure what happened there, and they spread on the pans extensively so perhaps I will make the cookies with a bit more flour next time.  Nice and chewy with little white chocolate creamy surprises distributed throughout.  A keeper recipe for helping use up a jar of tahini when I have it on hand; will make again and again.  Enjoy!

Great cookies

April 27, 2015
Used regular mixer (no paddle attachment) and cut brown sugar to 1/3 cup.  Also made 1/4 cup of the flour whole wheat.  So easy to make and really tasty.  Hard to eat just one!