Brown Butter Tahini Cookies

Tahini is a sesame seed paste used in Middle Eastern cuisine. It has a nutty flavour that lends itself nicely to both sweet and savoury recipes. Paired with brown butter and chocolate, tahini stars as a fun new ingredient in a classic favourite. These nutty chocolate chip cookies are a hit among young and old alike!

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Yield: Makes 22 cookies

Brown Butter Tahini Cookies


  • 1/2 cup unsalted butter, divided
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1/2 cup tahini
  • 1 tsp vanilla
  • 1 1/2 cups all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 cups semi-sweet chocolate chips
  • 1/4 cup white sesame seeds


  1. Melt 6 tbsp of the butter in a small saucepan over medium heat. Cook, stirring constantly, as the butter comes to a boil, foams up, then turns light brown, about 5 minutes. Transfer to a large bowl. Add the remaining 2 tbsp butter and stir until melted.
  2. Add both sugars to butter, stirring until combined. Mix in the egg and egg yolk until combined, then the tahini and vanilla.
  3. Whisk together flour, salt, baking powder, and baking soda in a separate bowl.
  4. Add dry ingredients to butter mixture and stir until almost combined. Fold in chocolate chips, and sesame seeds until evenly combined.
  5. Form dough into a ball and flatten slightly. Wrap dough in plastic wrap, chill for at least 1 hour.
  6. Preheat oven to 375°F.
  7. Scoop dough into 2-tbsp balls onto a parchment lined baking sheet about 1 ½-inches apart. Chill for 10 minutes.
  8. Bake cookies until golden brown, 12 - 15 minutes. Let cookies cool on baking sheet until firm enough to move, about 5 minutes.
  9. Transfer to a rack to cool completely.
Nutritional analysis per cookie:


210 calories, 11.6 g fat, 3.5 g protein, 26 g carbohydrates, 1.5 g fibre, 139 mg sodium

Tip: Use a 1.5 ounce ice cream scoop to quickly and easily portion dough into uniform balls.