New-Fashioned Chocolate Chip Cookies With All Tahini & No Butter

September  5, 2018
Photo by Bobbi Lin
Author Notes

These newfangled chocolate chip cookies use tahini instead of butter. Yep! Like, 8 ounces of tahini instead of 8 ounces of butter. I learned this method from Lisa Mendelson, one of the owners of Seed & Mill, a tahini and halva shop in New York City. You can thank her later.

I started with Dorie Greenspan's Classic Best Chocolate Chip Cookies and adjusted from there. —Emma Laperruque

  • Prep time 20 minutes
  • Cook time 40 minutes
  • Makes about 32 cookies
  • 8 ounces (227 grams) tahini (1 scant cup)
  • 1 cup (200 grams) sugar
  • 2/3 cup (142 grams) brown sugar
  • 2 large eggs
  • 3 tablespoons cold water
  • 2 teaspoons vanilla extract
  • 1 1/4 teaspoons kosher salt
  • 3/4 teaspoon baking soda
  • 2 cups (256 grams) all-purpose flour
  • 12 ounces (340 grams) bittersweet chocolate chunks (about 2 cups)
In This Recipe
  1. Heat the oven to 375° F. Line a couple sheet pans with parchment or silicone mats.
  2. Combine the tahini, sugar, and brown sugar in the bowl of a standing mixer fitted with the paddle attachment. Mix on medium for a couple minutes, scraping down with a rubber spatula once or twice. It will be crumbly, not creamy.
  3. Add the eggs, water, and vanilla extract. Continue to mix on medium for another couple minutes, again scraping every so often. The mixture will look glossy and fudgy.
  4. Add the salt and baking soda. Mix on low just to combine. Add the flour and mix until almost combined. Now add the chocolate chips and mix again.
  5. Scoop rounded tablespoons of dough onto the prepared sheet pans. Fill a glass with water, dip your fingers in, then use them to flatten the cookie dough blobs—figure to a little over 1/2-inch thick. (Don’t worry if you leave the top of the cookie slightly wet!)
  6. Bake for 9 to 11 minutes until the edges are turning golden brown but the centers are still tender. (If you like slightly underbaked cookies—you aren’t alone!—lean toward the shorter time. If you like crispier, keep them in the oven slightly longer.)
  7. Let cool on the tray for a few minutes before using a spatula to transfer to a cooling rack. Repeat the above with the remaining dough.
  8. P.S. These freeze well!

See Reviews

See what other Food52ers are saying.

  • Julie Yu
    Julie Yu
  • Mariah Green
    Mariah Green
  • Naomi Grunzeweig
    Naomi Grunzeweig
  • Linda Zeigler
    Linda Zeigler
  • Jennifer Kaufman Gresham
    Jennifer Kaufman Gresham
Emma is a writer and recipe developer at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in Maplewood, New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram and Twitter at @emmalaperruque.