Elevate your baking game with these tahini date chocolate chunk cookies, a delicious twist inspired by the rich, aromatic flavors of Mediterranean and Levantine cooking. Infused with the creamy nuttiness of tahini, chewy caramel-like Medjool dates, and rich semi-sweet chocolate, these cookies are the perfect balance of sweet and savory. Whether you're treating yourself or sharing with loved ones, these cookies will be loved for their unforgettable flavor!
NOTE FROM A NOMAD
In countries like Egypt and Jordan, date palm trees are a common sight, lining streets and landscapes with their tall, fruit-filled fronds. Dates are not only a vital part of the regional cuisine, often enjoyed as a natural sweetener or snack, but also hold cultural and religious significance during Ramadan when they are traditionally eaten to break the fast. The abundance of date trees reflects a deep connection to the land, symbolizing hospitality, sustenance, and centuries-old agricultural traditions.
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What Is Tahini?
Tahini is a creamy paste made from ground sesame seeds (similar to natural peanut butter), commonly used in Mediterranean, Middle Eastern, and Levantine cuisines. Similar to other nut butters, it's a versatile ingredient that has uses in both sweet and savory dishes.
- How it tastes: Tahini has a smooth, creamy texture and a distinctive nutty flavor, reminiscent of your favorite nut butter but with a subtle bitterness that comes from ground sesame seeds. Its taste is slightly earthy and savory, making it an ingredient that provides depth to sweet dishes.
- Where to buy: You can find tahini in some supermarkets in the international aisle or by visiting your local Mediterranean or Middle Eastern shop. Alternatively, you can also order tahini online.
Key Ingredients and Substitutions
- Tahini: A common ingredient in Mediterranean and Middle Eastern cooking, as well as used to make halva, check that the ingredient list solely lists sesame. The best tahini is smooth, runny, and light beige in color, with a balanced, nutty flavor and minimal bitterness.
- Medjool dates: Due to their soft texture and rich, caramel-like taste, Medjool dates are ideal for this recipe. I use whole dates and pit and chop them myself because they have a better texture than pre-chopped dates (but feel free to use those). Fresh Medjool dates should be soft, sticky, and free from any discoloration inside. If you use another variety, like Deglet Noor, you may need to soak them briefly in warm water to soften.
- Semi-sweet chocolate: Paired with the sweeter dates, semi-sweet chocolate (mine was 60%) created the ideal balance. I prefer chopping chocolate for cookies because the chocolate melts, and you get pockets of chocolate throughout. Feel free to use white chocolate, milk chocolate, or dark chocolate bars instead to suit your tastes.
Find the full list of ingredients, measurements, and instructions in the recipe card below.
👋 Psst! Check product labels for the country of origin - look for tahini and Medjool dates with countries of origin from Palestine, Egypt, or even the USA.
How to Make Tahini Date Chocolate Chunk Cookies
Step 1: Beat the butter, tahini, brown sugar, and white granulated sugar together on medium-high speed for 2 - 3 minutes until creamed and lighter in color.
Step 2: Add the egg, egg yolk, and vanilla extract. Beat on medium-high speed until combined.
Step 3: Mix dry ingredients into the large bowl and mix on low until just combined. Scrape around the bowl with a silicone spatula so everything is incorporated.
Step 4: Stir in the chopped dates and semi-sweet chocolate chunks until everything is incorporated evenly. Chill for at least 1 hour.
Step 5: Scoop about 60 grams (~3 tablespoons) of dough per cookie and place at least 3 inches apart on the baking sheet.
Step 6: Bake for 13 - 15 minutes or until the edges of the cookies are golden. The centers will still look soft. Cool cookies.
🍪 If you're looking for more Mediterranean-inspired cookie recipes, try these Fig Jam and Walnut Cookies and Brown Butter Halva Chocolate Chunk Cookies!
Variations
- Date types: Medjool dates are ideal for this recipe because of their soft texture and rich, caramel-like taste. If you use another variety, like Deglet Noor, soak them briefly in warm water to soften them before chopping if they are not already soft.
- Other dried fruits: If you can't find dates, you could use other dried fruits like figs, apricots, or even raisins.
- Add a crunch: Add chopped nuts like pecans, walnuts, or almonds for a contrasting texture and extra crunch.
Equipment
- Mixer: A stand mixer or hand mixer works best here. You can also use a whisk to beat and mix by hand.
- Silicone spatula: A silicone spatula is the best tool for scraping the mixing bowl so all the dough is incorporated.
- Parchment paper: This helps the cookies to bake evenly and prevent them from sticking to the baking sheet.
- Cooling rack: This helps to cool the cookies quickly and evenly, and prevent overbaking by keeping the cookies on a hot baking sheet.
Storage, Freezing, and Making Ahead
- Storage: The cookies will stay fresh in an airtight container at room temperature for up to 5 days.
- Freezing: Both baked cookies and unbaked cookie dough balls can be stored in the freezer for up to 3 months.
- Making Ahead: The cookie dough can be made and refrigerated for up to 3 days before baking.
Test Kitchen Tips
- Pit Medjool dates by slicing lengthwise along the center of the date, open the date, and remove the elongated pit inside. Before chopping, inspect the interior for any signs of mold, which can appear as white, black, or gray spots and may have a fuzzy or powdery texture. If the date feels overly dry, smells off, or shows signs of mold, don't use it.
- Before using the tahini, give it a good stir to reincorporate the natural oils that rise to the top. Use a butter knife or spoon to mix, making sure to reach down to the bottom of the jar.
- Chocolate chips don't melt as well because they often contain a stabilizer. Chopping a chocolate bar lets the chocolate melt into gooey pockets throughout the cookies.
Explore More Recipes
📖 Recipe
Tahini Date Chocolate Chunk Cookies
Equipment
- Parchment paper
- Sheet pan
- Cooling rack
Ingredients
- 125 grams all-purpose flour (plain flour)
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 113 grams unsalted butter, room temperature
- 128 grams good-quality tahini, well stirred
- 100 grams brown sugar
- 100 grams white granulated sugar
- 1 large egg (55 - 60 grams each with shell), room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 150 grams large Medjool dates, pitted and chopped, about 10
- 85 grams semi-sweet (60%) chocolate, chopped
Instructions
- Whisk together the dry ingredients. In a medium bowl, whisk the flour, baking soda, and salt until evenly combined. Set aside.125 grams all-purpose flour (plain flour)½ teaspoon baking soda½ teaspoon fine sea salt
- Beat the butter and sugars. In a large bowl, beat the butter, tahini, brown sugar, and white granulated sugar together on medium-high speed for 2 - 3 minutes until creamed and lighter in color. Scrape around the bowl with a silicone spatula so everything is incorporated.113 grams unsalted butter128 grams good-quality tahini100 grams brown sugar100 grams white granulated sugar
- Beat in wet ingredients. Add the egg, egg yolk, and vanilla extract. Beat on medium-high speed until combined.1 large egg (55 - 60 grams each with shell)1 large egg yolk1 teaspoon vanilla extract
- Mix in dry ingredients. Add the previously set aside mixed dry ingredients from the medium bowl into the large bowl and mix on low until just combined. Scrape around the bowl with a silicone spatula so everything is incorporated.
- Add mix-ins. Stir in the chopped dates and semi-sweet chocolate chunks until everything is incorporated evenly.150 grams large Medjool dates, pitted and chopped85 grams semi-sweet (60%) chocolate, chopped
- Chill dough. Cover and chill the dough in the refrigerator for at least 1 hour (up to 72 hours).
- Preheat the oven. When ready to bake, preheat the oven to 350°F / 180°C. Line large baking sheet with parchment paper.
- Scoop and bake cookies. After the dough is chilled, scoop about 60 grams (~3 tablespoons) of dough per cookie and place at least 3 inches apart on the baking sheet. Bake for 13 - 15 minutes or until the edges of the cookies are golden. The centers will still look soft.
- Cool. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely, or eat while still gooey. Once the baking sheet has cooled, repeat with the remaining dough balls.
Notes
- Be sure to open your dates, remove any pits, and check for mold (it will typically look powdery and black) before chopping them.
- If your dates are hard, soak them in warm water for 5 minutes. Once you're ready to use them, drain the water, dry off the dates, and then chop them.
FAQ
Can I use any kind of dates for this recipe?
Medjool dates are ideal for this recipe because of their soft texture and rich, caramel-like sweetness. If you use another variety, like Deglet Noor, soak them briefly in warm water to soften them before chopping if they are not already soft.
What type of tahini should I use?
Use a high-quality, runny tahini made from 100% sesame seeds - this should be the only ingredient. Before using the tahini in the cookies, be sure to give it a thorough stir to incorporate all of the oils that tend to pool at the top of the jar.
Can I substitute the tahini with another nut or seed butter?
Yes, you could try substituting tahini with another nut butter like almond butter, peanut butter, or sunflower seed butter. However, using tahini gives these cookies a unique flavor inspired by Mediterranean and Levantine cuisine.
Can I add other mix-ins to these cookies?
You can! Chopped roasted nuts like pistachios, walnuts, or hazelnuts can add a nice crunch.
Brianna Inguaggiato says
These were DELICIOUS! Nice and gooey and just the right amount of sweetness. I can’t wait to make dozens of these this holiday season and share them with everyone!
kimberly says
I made these last night and all I can say is WOW!! They are absolutely delicious - I love the tahini, dates and chocolate combination, the texture, EVERYTHING! My husband said it’s the best cookie he’s ever had. Thank you for sharing, they will be our go to cookie recipe!