Salted Tahini Halva Chocolate Chip Cookies

These salted tahini halva chocolate chip cookies are insanely good! The combination of nutty tahini, sweet halva, and rich dark chocolate creates a cookie that’s crispy on the outside, chewy on the inside, and studded with gooey chocolate chunks.

The sesame seed coating adds a toasty crunch that makes each bite irresistible. Ready in just 11 minutes, this recipe is perfect for when you crave something special without a long bake. The flaky sea salt on top balances the sweetness and elevates every flavor.

These cookies bring together the nutty richness of tahini, the sweet flakiness of halva, and the deep intensity of dark chocolate. The dough comes together quickly with simple ingredients, and the sesame seed coating gives a beautiful, crunchy exterior.

Baking at 350°F for 11 minutes yields cookies that are golden at the edges but still soft and chewy in the center. A sprinkle of flaky sea salt just before serving enhances all the flavors, making these cookies a sophisticated twist on the classic chocolate chip. Perfect for sharing or savoring with a glass of milk.

Ingredients

Why this recipe works

The high fat content from the butter and tahini ensures a tender, melt-in-your-mouth texture. Tahini, made from ground sesame seeds, adds a rich, nutty flavor that pairs beautifully with the sweet halva and dark chocolate.

The brown sugar provides moisture and a hint of molasses, while the egg binds everything together without making the cookies cakey. The result is a cookie that is crisp at the edges but delightfully chewy in the middle.

Rolling the dough balls in a mixture of white and black sesame seeds creates a crunchy, toasted crust that contrasts with the soft interior. The halva, a Middle Eastern confection made from sesame paste and sugar, melts slightly during baking, leaving pockets of sweet, flaky goodness.

The flaky sea salt sprinkled on top cuts through the sweetness and enhances the nutty flavors. This method ensures every bite is a balance of textures and tastes.

Notes and substitutions

For the best flavor, use high-quality tahini that is smooth and pourable. If your tahini is thick or separated, stir it well before measuring. Vanilla halva is traditional, but plain halva or even chocolate halva can be substituted. The halva adds a unique texture and sweetness; do not skip it if possible. Dark chocolate chunks or chips work well, but a bar chopped into irregular pieces gives the best molten pockets.

Use a cookie scoop to ensure even-sized cookies and uniform baking. Parchment paper prevents sticking and makes cleanup easy. The dough can be chilled for up to 24 hours, which deepens the flavors and helps the cookies hold their shape. If you prefer a softer cookie, bake for 10 minutes; for a crisper texture, bake for 12 minutes. Always let the cookies rest on the baking sheet for a few minutes before transferring to a wire rack.

• vanilla halva: Use plain halva or omit and increase chocolate chunks to 1 1/2 cups.
• dark chocolate chunks: Semi-sweet or bittersweet chocolate chips work well.
• toasted white sesame seeds: Use all white sesame seeds or all black sesame seeds for the coating.
• unsalted butter: Salted butter can be used; reduce the added salt to 1/4 tsp.

Equipment

• Mixing bowls
• Whisk
• Rubber spatula
• Baking sheets
• Parchment paper
• Wire rack
• Cookie scoop (about 1 1/2 tbsp)