Coconut Tahini Chocolate Chip Cookies

Coconut Tahini Chocolate Chip Cookies

Hello! Thanks for stopping by! I have spent the last few years in the kitchen mixing, sautéing, and baking up all sorts of delicious dishes. I have finally stepped out and decided to start sharing my culinary adventures with the world wide web, so I hope that you will find some inspiration, a new recipe to try, or just something different to read to pass the time. Whatever brought you here, I hope you will stick around and join me at my table. 

I believe that there can never be too many chocolate chip cookie recipes. They can be classic or inventive, crispy-edged or soft and buttery. Cookies made with fancy dark chocolate shards or a medley of half-full bags of chocolate chips in your pantry. And they are all good. But my chocolate chip cookie preferences sway with my mood, so enter these Coconut Tahini Chocolate Chip Cookies. They are classic, yet inventive, made with all sorts of chocolate, flaked with coconut pieces and underlined with faint (yet necessary and delicious) tahini notes. You will not regret making these babies, I promise. 


*As I am learning the world of food photography and styling, my wonderful and talented friend LJ at South & Emory ( has been gifting me with photoshoots and lessons. These pictures are her beautiful work and I encourage you to check her out!


Coconut Tahini Chocolate Chip Cookies

Yields: 18-25 cookies

Recipe adapted from David Lebovitz


1 stick butter, cold and cubed

1/2 cup tahini

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1 large egg yolk

1 teaspoon vanilla extract

1 cup plus 2 tablespoons flour

3/4 teaspoon baking soda

3/4 teaspoon salt (use 1 teaspoon of salt if using unsalted butter)

2 cups bittersweet or semi-sweet chocolate (I used a mix of chopped chocolate and chocolate chunks)

3/4 cup unsweetened coconut flakes


  1. In the bowl of a stand mixer, beat butter, tahini, and both sugars until light and fluffy. This will take about 2-3 minutes on medium speed. (You are trying to whip air bubbles into your fats and sugars which will contribute to leavening and overall cookie fluffy-ness at the end so don’t skimp on your mixing time.

  2. Scrape down the sides of the bowl and add egg, egg yolk, and vanilla extract. Mix until combined.

  3. In a small bowl, mix together flour, baking soda, and salt. Slowly add your dry ingredients, mixing on low speed until just combined. Stir in coconut flakes and chocolate chips. Cover dough and refrigerate for at least 30 minutes, but preferably overnight.

  4. Preheat oven to 325 degrees and line 2 baking sheets with parchment paper or baking mats.

  5. Using a medium or large cookie scoop, form cookies into rounds and place evenly spaced on baking sheet. (If you choose to make larger cookies, make sure that you adjust the baking times accordingly.

  6. Bake cookies one sheet at a time for 12 minutes (14-15 minutes for larger cookies). Cookies are ready when the edges start to brown and the middle is dry to the touch. Let cookies cool on the pan for at least 5 minutes. (If you are feeling adventurous, you can sprinkle the cookies with a little flaked sea salt when they come out of the oven.)