Tahini Chocolate Chip Cookie Pie (Printable)

Gooey, nutty tahini and chocolate chip cookie pie with a crisp edge and melty center.

# What You Need:

→ Wet Ingredients

01 - 1/2 cup (115 g) unsalted butter, melted and slightly cooled
02 - 2/3 cup (150 g) packed light brown sugar
03 - 1/4 cup (50 g) granulated sugar
04 - 1/3 cup (90 g) well-stirred tahini
05 - 1 large egg
06 - 1 teaspoon pure vanilla extract

→ Dry Ingredients

07 - 1 1/2 cups (190 g) all-purpose flour
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon baking powder
10 - 1/4 teaspoon fine sea salt

→ Add-ins

11 - 1 cup (180 g) semisweet chocolate chips
12 - Flaky sea salt, for sprinkling (optional)

# Directions:

01 - Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) pie pan or tart pan.
02 - In a large mixing bowl, whisk together the melted butter, light brown sugar, and granulated sugar until smooth.
03 - Add tahini, egg, and vanilla extract to the bowl. Whisk until the mixture is creamy and fully blended.
04 - In a separate bowl, sift together all-purpose flour, baking soda, baking powder, and fine sea salt.
05 - Gradually fold the dry mixture into the wet mixture until just combined. Avoid overmixing.
06 - Gently fold in the semisweet chocolate chips.
07 - Scrape the batter into the prepared pan and use a spatula to smooth the surface.
08 - Sprinkle flaky sea salt on top if desired.
09 - Bake for 23 to 27 minutes, or until the edges are golden brown and the center is just set. Avoid overbaking for best gooey texture.
10 - Cool in the pan for at least 20 minutes before slicing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The tahini adds a whole new depth—think nutty, almost caramel undertones that elevate every bite.
  • The mix of gooey center and crisp, golden edges means you get the best of both cookie and pie in one dessert.
02 -
  • If you overmix once the flour is in, your pie will come out tough instead of tender and chewy.
  • Baking just until the center is set (not firm) guarantees that soft cookie-dough effect everyone loves.
03 -
  • Always stir your tahini well—if it’s separated, you’ll get oily pockets in the dough.
  • Room temperature ingredients mix more evenly, so set them out ahead of time for a seamless batter.
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