Salted Tahini Halva Chocolate Chip Cookies Tips, FAQ & printable recipe

Tips for success

For the most intense sesame flavor, toast the sesame seeds just until they start to pop and become fragrant. Be careful not to burn them, as they turn bitter. Use a mix of white and black seeds for visual appeal, but all white or all black works too.

If you cannot find halva, you can substitute with toasted sesame seeds and extra chocolate, but the texture will differ. The flaky sea salt is essential; do not skip it, as it balances the sweetness.

To make the cookies extra gooey, press a few extra chocolate chunks onto the top of each dough ball before baking. This creates beautiful chocolate puddles on the surface. For a more uniform look, use a cookie scoop to portion the dough.

Let the cookies cool completely before storing in an airtight container to maintain their crisp edges and chewy centers. They taste even better the next day as the flavors meld.

Variations

• Nutty Crunch: Add 1/2 cup chopped toasted walnuts or pecans to the dough along with the chocolate chunks. The extra crunch complements the sesame seeds and adds a deeper nutty flavor.
• Citrus Twist: Stir in 1 teaspoon of orange zest with the wet ingredients. The bright citrus flavor cuts through the richness and pairs beautifully with the tahini and chocolate.
• Double Sesame: Increase the tahini to 3/4 cup and reduce the butter to 1/4 cup. This intensifies the sesame flavor. Also, sprinkle extra sesame seeds on top before baking for extra crunch.
• Spiced Version: Add 1/2 teaspoon of ground cinnamon and a pinch of cardamom to the dry ingredients. The warm spices enhance the nutty and sweet notes of the cookies.

Storage and make-ahead

Fridge

Refrigerate leftover baked cookies in an airtight container for up to 1 week. Let them come to room temperature before serving.

Freezer

Freeze unbaked dough balls for up to 3 months. Bake from frozen, adding 2-3 minutes. Baked cookies freeze well for up to 3 months.

Reheat

Reheat baked cookies in a 300°F oven for 5 minutes or microwave for 10 seconds to restore gooeyness.

Store the cookies in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container to keep them soft. For longer storage, freeze the unbaked dough balls or baked cookies. Baked cookies can be frozen for up to 3 months; thaw at room temperature before serving.

The dough can be made ahead and refrigerated for up to 24 hours before baking. Roll the dough into balls and coat with sesame seeds, then arrange on a baking sheet and freeze until solid.

Transfer the frozen dough balls to a zip-top bag and store for up to 3 months. Bake from frozen, adding 2-3 minutes to the baking time.

Serving ideas

Serve the cookies warm for the best contrast between the crunchy sesame crust and the molten chocolate. They are perfect with a glass of cold milk or a cup of strong coffee.

For a dessert platter, pair them with fresh berries and a dollop of whipped cream. The flaky salt on top makes them a sophisticated treat for dinner parties.

These cookies also make wonderful gifts. Pack them in a decorative tin lined with parchment paper. They travel well and stay fresh for several days. For a special occasion, sandwich two cookies with a scoop of vanilla ice cream to create an ice cream sandwich. The nutty, sweet, and salty flavors are sure to impress.

Frequently asked questions

Recipe card

Salted Tahini Halva Chocolate Chip Cookies

Prep 15 minCook 11 minTotal 26 minServes 24

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup creamy tahini
• 1 cup brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1 cup dark chocolate chunks
• 1/2 cup vanilla halva, cubed
• 1/4 cup toasted white sesame seeds
• 1/4 cup black sesame seeds
• Flaky sea salt, for sprinkling, to taste

Instructions

1. In a large bowl, whisk the softened butter, creamy tahini, and brown sugar until smooth and well combined. Whisk in the egg and vanilla extract until fully incorporated. In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet mixture and fold with a rubber spatula until just combined. Gently fold in the dark chocolate chunks and cubed vanilla halva, being careful not to overmix.
2. For best results, cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 24 hours. Chilling firms the dough, making it easier to roll and helps the cookies spread less during baking.
3. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. In a small bowl, mix the toasted white sesame seeds and black sesame seeds. Scoop rounded tablespoons of dough (about 1 1/2 tablespoons each) and roll into balls. Roll each ball in the sesame seed mixture to coat evenly. Place the coated balls on the prepared baking sheets, spacing them about 2 inches apart.
4. Bake the cookies in the preheated oven for 11 minutes, or until the edges are golden and the centers are just set. The cookies will look slightly underdone in the middle but will continue to set as they cool. Remove from the oven and let the cookies rest on the hot baking sheet for 5 minutes before transferring to a wire rack to cool completely.
5. While the cookies are still warm, sprinkle a pinch of flaky sea salt over the top of each cookie. The salt will cling to the melted chocolate puddles and sesame crust. Let the cookies cool completely on the wire rack for at least 10 minutes before serving. The halva will firm up as it cools, creating a delightful contrast with the gooey chocolate.

Contains: gluten, eggs, milk, sesame, tree nuts

Estimated nutrition per serving

Calories

220

Protein

3 g

Carbohydrates

25 g

Fat

12 g

Fiber

2 g

Sugar

17 g

Automatic estimate from the ingredient list, not laboratory-verified.