Tahini Date Chocolate Chunk Cookies
Craving a unique twist on classic chocolate chip cookies? These tahini and date chocolate chunk cookies are a fusion of Levantine and Mediterranean flavors! The nutty richness of tahini perfectly complements the natural caramel-like Medjool dates and melty chocolate chunks. They're easy to make and guaranteed to impress.
Equipment
- Parchment paper
- Sheet pan
- Cooling rack
Measure Your Way
Use the button options below to toggle between metric and US customary! For the most accuracy in baking recipes, I recommend using metric (grams) measurements. 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
From my kitchen to yours, I hope you love this recipe. Tried it? Please leave a quick review to share your thoughts! 🖤
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
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.
If you’ve never used dates in recipes before, here are a couple of tips:
- 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.
Did you enjoy this recipe? Rate & comment below!
