Tahini chocolate chip cookies

Sesame chocolate chip cookies - Lilie Bakery

All of this sesame and chocolate chip cookies are so easy to make, you'll love them! A little twist compared to the classic version thanks to the addition of tahini (sesame puree).

How can you resist a batch of cookies? The answer is simple: it is impossible. I love it when they're all still hot, right out of the oven ...

Sesame chocolate chip cookies flatlay - Lilie Bakery

How to prepare these sesame chocolate chip cookies?

For this recipe, I used sesame puree (tahini or tahini). It helps bring a discreet sesame / hazelnut flavor - but really delicious. Usually tahini, I use it mainly in sauce to accompany raw vegetables. The tahini is packed with antioxidants and minerals, it really is one of the superfoods to have in the kitchen!

I also added some full-bodied dark chocolate chips (well, “chunks” would be more appropriate!). I love finding big chunks when eating cookies, do you? For the full-bodied side, opt for a minimum of 65% cocoa, otherwise I find that the taste is not strong enough.

For the sugar, I used a mixture of blond sugar and whole sugar. The blond sugar brings the crunchy side, the whole sugar brings the soft side. You can of course adjust the dose to your liking.

Zoom sesame chocolate chip cookies - Lilie Bakery

Tips for making these cookies successful

Due to the use of sesame puree (tahini) in addition to butter, the dough requires refrigeration. Without refrigeration, the cookies would spread out too much during baking.

I also advise you not to overload your hob too much: these sesame and chocolate chip cookies take up space while cooking! To avoid them sticking together then you know what you have to do :)

If you are a fan of cookies, then I also recommend this recipe from Granola cookies or this recipe from rustic cookies caramelized decan nuts dark chocolate.

If you make a batch of these cookies, then don't hesitate to tag @liliebakery on Instagram so that you can see your achievements! Besides, I published on my Instagram account a video to find in the "Reels" tab to show you how I prepare my batch :)

Tahini chocolate chip sesame cookies - Lilie Bakery
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4.8 on 32 votes

Tahini chocolate chip cookies

A batch of delicious sesame-flavored cookies with chunks of chocolate ...
Prep time15 minutes
Cook time18 minutes
Total33 minutes
Recipe type: Dessert, Snack
Cuisine: American, French
Yield: 16 cookies


  • 120 g softened butter
  • 100 g tahini (sesame puree), lightly beaten in organic store
  • 80 g blond sugar
  • 40 g dark brown sugar
  • 1 large egg
  • 1 cc natural vanilla extract
  • 155 g all-purpose flour wheat or spelled
  • 0,75 cc baking soda
  • 0,75 cc salt
  • 240 g full-bodied dark chocolate 65% cocoa
  • 1 cs Sesame seeds
  • Sea salt


  • In a container, mix the butter, the melting tahini, the two sugars to obtain a creamy texture.
  • Add the egg and vanilla then mix again to obtain a homogeneous mixture.
  • Separately, combine the flour, baking soda and salt. Then pour these dry ingredients into the previous mixture, incorporating it with a fork or a spoon: be careful not to over mix at this stage (just enough).
  • Coarsely crush the chocolate. Keep the equivalent of 2tbsp for the decoration and add the rest to the dough. Cover the container and refrigerate for at least 4 hours.
  • Preheat the oven to 165 ° traditional heat.
  • Place a sheet of parchment paper on a baking sheet. Using an ice cream scoop, form cookie balls (5cm in diameter) and place them on the baking sheet, spacing them well (put 8 on mine). Add the remaining pieces of chocolate to each cookie. Sprinkle with sesame seeds.
  • Bake for about 15 to 18 minutes: watch when the edges of the cookies are golden, they are ready!
  • Place the baking sheet on a wire rack, and let cool gently. Sprinkle with sesame seeds and a touch of fleur de sel (optional).


Store for several days in an airtight container.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)



  1. Reply


    9th February 2021

    4 stars
    A good idea the sesame in cookies! With a good tea after my cross-country skiing trip! Yum ! Beautiful day

  2. Reply

    Louise Grenadine

    17th February 2021

    5 stars
    It's been far too long since I tried a new cookie recipe, and this one makes me crave! * - *
    Thank you for sharing !

    • Reply

      Lilie bakery

      18th February 2021

      I hope it will please you ! :)))

  3. Reply


    April 13th


    I will test this recipe without delay! One question, however: what is blond sugar?

    Merci :)
    Good night

    • Reply

      Lilie bakery

      April 14th

      Hello, the blond sugar is indicated as is on the package, but you can take white powdered sugar or brown sugar as a replacement, you don't have any :) See you soon

  4. Reply


    23th May 2021

    5 stars
    loved recipe here! besides I did not resist, I remade a tour this weekend!

    • Reply

      Lilie bakery

      24th May 2021

      Awesome ! Thank you Fabienne for your return :)

  5. Reply


    August 29, 2021

    5 stars
    Cooked this morning after a night in the fridge and tasted, they are really good, I keep this recipe in my favorites :) I added pecans, yum.

    • Reply

      Lilie bakery

      August 30, 2021

      Great idea with the pecans in addition :) Thank you for your return, see you soon!

  6. Reply


    4th October, 2022

    5 stars
    Recipe tested several times and always a success!

    I last time reduced it in butter and replaced it with a little grapeseed oil, and I also put a little less sugar, and it's still just as good.

    • Reply

      Lilie bakery

      4th October, 2022

      Thank you Juliette for your feedback :)

  7. Reply


    8th October, 2023

    Hello, do we have to let the dough refrigerate in the fridge for 4 hours before cooking?
    I guess it's useful for something?
    But I don't know enough about baking.
    Thank you.

    • Reply

      Lilie bakery

      10th October, 2023

      Hello Rachel, refrigeration here prevents the cookies from melting on the baking sheet (we want them to keep their cookie shape). See you soon :)

  8. Reply


    27th November 2023

    5 stars
    Hello, very good recipe and good result, however I would have liked to have more of the taste of sesame (I used black sesame) if I add 50g of sesame, which ingredient should I remove in proportion? Thank you very much lily

    • Reply

      Lilie bakery

      December 4, 2023

      Hello Morgane, if you want to add sesame (in grains), then you reduce the chocolate a little which takes up a lot of space in this recipe. See you soon :)

  9. Reply


    2th January 2024

    5 stars
    I never usually comment but we've actually done them twice now and it's killer! The second we tested using butter with noirmoutier salt crystals and semi-whole grain tahini, it was crazy. Thank you for this great recipe and happy new year :-)

    • Reply

      Lilie bakery

      6th January 2024

      Glad you like them so much! See you soon :)

  10. Reply


    March 17, 2024

    5 stars
    This has become one of my favorite cookie recipes as I have made it so many times! You can even have fun replacing the tahini with other oilseed butters to vary the pleasures, it works TB

    • Reply

      Lilie bakery

      March 18, 2024

      Thank you Leila! So happy that you like these cookies :) See you soon

  11. Reply


    April 10th

    Hello, thank you for the recipe! What is baking soda used for?

    • Reply

      Lilie bakery

      April 10th

      Hello Agathe, to answer you, food bicarbonate is a leavening agent which reacts to the acidic ingredients in the recipe. It's essential if you want cookies that hold together! You can find it in the salt section. I also use it in this recipe: https://liliebakery.fr/cookies-moelleux-pepites-de-chocolat/

  12. Reply


    4th May 2024

    Thank you Lilie for sharing this recipe! I bought a jar of Tahini today and I'm delighted to be able to try it this evening. The dough is in the fridge. I discovered to my horror during the preparation that someone had nibbled almost the entire bar of dessert chocolate but fortunately I had some dark tasting chocolate left and I added a spoonful of sugar-free cocoa to the mixture. + a vanilla pod from Madagascar for me who lives in Reunion! The culinary test of the dough already deserves a 5 star! Looking forward to seeing you tomorrow to try this recipe. Thanks again for sharing!

    • Reply

      Lilie bakery

      5th May 2024

      Thank you Florence for your feedback! I’m really glad you like these cookies! :) See you soon

  13. Reply


    9th June 2024

    5 stars
    Many thanks for this superb recipe. My second batch is validated by the whole family (the first had already been approved by my partner). In short, it is now THE favorite cookie recipe in the house.

    • Reply

      Lilie bakery

      July 3, 2024

      Thank you very much Linda! Glad you found YOUR favorite cookie recipe for you and your family! See you soon :)

4.82 from 32 votes (23 ratings without comment)


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