While we’re not unfamiliar with sesame paste candies, they weren’t the sweets Gourmandistan usually looked for. It may have been our jealous guarding of tahini stocks for use in Middle Eastern-style dinners. Or perhaps it was Steve’s shuddery childhood memories of the dusty, dried out bars of Joyva Halvah he was forced to sample out of politeness. Whatever the reason, we’re now re-evaluating our search parameters.
Michelle found this Danielle Oron recipe in The New York Times (which is obviously popular as it keeps making the rounds on Facebook), and decided it was worth gambling some tahini for a treat. Adding sesame paste to chocolate chip dough put a bass note of silky deliciousness into the cookies, and a spiking of salt just makes them even better. Tahini cookies are definitely in our rotation these days when we’re looking for something sweetish—but being this is Gourmandistan, that rota is quite large!
RECIPE NOTES: We didn’t change much. We did, however, find it was better to sprinkle the salt (fleur de sel here) on the cookies about 5 minutes before they were done baking. That way, it sticks better. And we made them a bit smaller than the recipe calls for, which made the cooking time a bit shorter.
Gourmandistan 
OMG. I’ve been trying to figure out what to do with the half jar of tahini in my fridge!!! 🙏😍
Now you know!
Are they chewy? I like chewy cookies.
More sandy than chewy, I think. But you could probably change that, right? I lose interest in all those cooking science things. 🙂
It’s all I can do to use a measuring cup.
I hadn’t seen this recipe floating around the internet, and I am very intrigued! I believe swapping out the baking soda for more baking powder and the white sugar for brown sugar would result in a chewier cookie. Alton Brown had an episode of Good Eats all about what makes cookies chewy or cakey or crispy.
Thanks, Hallie!
Oh yes! A success!!! Even got them chewy.
Very interesting – I find tahini to be a bit bitter and use it sparingly when making hummus, but perhaps mixed with something sweet and salt it might excite my taste buds 🙂
These really are good. When we had some around Christmastime I’d find Steve (who doesn’t have that much of a sweet tooth) raiding the freezer at all hours for them.
That sounds very good to me 😉
Yum!
I wish I had one right now. 🙂
They sound delicious. i discovered tahini in sweet baking few months ago. I made few batches of biscuits and they ranged from good to “hum, not sure about these”. I was still working within a Midle Eastern frame using a lifht olive oil and rose water and I found the texture sometimes too sandy (verging on a dry mouthfeel). these chocolate and butter biscuits look more inviting I must say. Thanks
Sounds interesting! In a good way. 🙂
Great riff on the classic chocolate chip cookie. Sounds fab.
They are, Teresa!
Bet this was incredible! It looks so delicious.
I have got to make some again soon. 😉
They look excellent. I love the idea of the sticking salt.
I mean, what good it is if it’s not sticking to the cookie? 🙂
I’m also scarred by lip-curling memories of dry, dusty halvah that stick the sides of your mouth together… Blergh. I adore sesame and tahini flavours though, so it’s nice to have an alternative sweet option to try!
I love tahini, too. So yummy. I don’t think I’d ever have thought of this, but I’m glad somebody did!
How funny, I’ve got the same recipe on my absolutely must make stack, now there’s no way I can wait any longer! I’ll definitely go your way with the salt.
Steve, what are you doing with half jars of tahini in your fridge, it never gets old here.
Truthfully, it doesn’t last long here either. I love the stuff.
Tahini seems to be a good ingredient to add in Chocolate Chip cookies! Love this
They are delicious!
I’ve waited for this recipe all my life
Ha! Great comment. I know exactly what you mean.
Thanks for the tip about when to add the salt so it sticks. These are cookies I know I would enjoy.
They are quite yummy.
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Crazy! I recently made some tahini and halva brownies that I loved. Will try this next. Thanks for the inspiration, Michelle.
Ooooh, post that recipe!
Wasn’t my recipe but Ottolenghi’s. http://www.ottolenghi.co.uk/tahini-and-halva-brownies-shop
Thank you! I am gonna have to make that.
These sound so good. A bit of my brain always gets freaked out by the taste of tahini (I’m allergic to nuts, and I freak out even though I’m not allergic to sesame!) This might be a great way to get used to it
Oh, no! They are good, but not worth that. Thank goodness plain old Toll House cookies are good, too. 🙂