Go Back

Tahini Cookies with Pistachio, Dark Chocolate Chunks & Black Sesame

Tahini chocolate chunk cookies topped with pistachio and black sesame seeds.

Servings 36 cookies


  • 1 Cup Unsalted butter room temperature
  • 1 Cup Tahini well stirred
  • 2 Cups Granulated sugar
  • 2 Large Eggs
  • 2 Large Egg yolks
  • 2 tsp Vanilla
  • 2-1/4 Cup Flour
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Salt
  • 2-1/2 Cups Dark chocolate chunks
  • 1 Cup Pistachios shelled and chopped
  • 2 Tbsp Black sesame seeds


  1. In a standing mixer with paddle attachment, cream together butter, tahini, and sugar for 5 minutes on medium speed. Add eggs, egg yolks, and vanilla. Cream an additional 5 minutes on medium speed.

  2. In separate bowl, sift flour, baking soda, baking powder, and salt together. Add flour mixture to butter mixture at low speed until just combined. Fold in chocolate chunks. Refrigerate for one hour.

  3. Preheat oven to 325°F. Line baking sheet with parchment paper or baking mat. Use cookie scoop to form dough into balls.

  4. Place cookies 3 inches apart to allow spread. Top with pistachio and black sesame seed. Press the pistachio and black sesame into the top of the cookie. Bake for 15-17 minutes until golden brown along the edges. Let cool for 20 minutes on cooling rack.