Dark Chocolate Chunk Orange Tahini Cookies
We’re headed into cookie season (…though, let’s be honest, shouldn’t it be cookie season all the time??) and these orange tahini cookies with dark chocolate chunks are the perfect blend of cozy and fresh!
It is slightly mind-blowing how much the punch of fresh orange citrus flavor comes through in these, and it’s delicious and refreshing paired with the dark chocolate and subtle tahini. This is a great unique twist on traditional chocolate chip cookies.
I realized after making these that they’re a very close (though slightly less healthy) cousin to my blood orange chickpea cookies…which are also delicious, but these have more of the traditional chocolate chip cookie texture. However, if you have a lot of dietary restrictions, those are a great option.
How to make dark chocolate chunk orange tahini cookies
I’ve got detailed instructions in the recipe card below, so will just hit the highlights here. Cream the sugars, orange zest, and butter in a stand mixer with paddle attachment until creamy. Mix in the egg, tahini, vanilla, and orange juice.
Add the dry ingredients, mixing gently until no dry pockets remain, scraping down the sides with a rubber spatula. Don’t overmix. Stir in the chocolate chunks by hand. Then chill the dough for at least 30 minutes.
Preheat the oven to 350° F. Use an ice cream scoop or 1/4-cup measure to form dough balls…though honestly I just use my hands sometimes. Place them onto a sheet pan lined with parchment paper.
I like to flatten mine somewhat, for a less domed cookie (the pics below don’t show that). Allow some space in between each cookie for spreading.
Top with flaky salt and bake for 12-15 minutes, until the edges are lightly brown and the center is almost set.
The fresh juicy flavor in each bite of these orange chocolate chip cookies is INSANE.
The next time you need an easy cookie recipe for a gathering but want to do something a little different, these orange tahini cookies with dark chocolate chunks should ABSOLUTELY be the solution!
Adapted slightly from Honeyed Sundays
Other chocolate chip cookie recipes you’ll love:
- Blueberry Dark Chocolate Chip Cookies (or Skillet Cookie)
- Miso Rye Hazelnut Dark Chocolate Cookies
- Easy Triple Dark Chocolate Cookies
- Woodford Reserve Double Oaked Chocolate Chip Cookies
- Salted Dark Chocolate Chunk Cookies
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Dark Chocolate Chunk Orange Tahini Cookies
Equipment
Ingredients
- 1 ½ cups + 2 tablespoons all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup dark brown sugar
- â…“ cup granulated sugar
- Zest of 1 orange
- 1 large egg room temp
- 2 tablespoons tahini
- 1 teaspoon vanilla
- 3 tablespoons freshly squeezed orange juice
- 1 cup dark chocolate chunks
- Flaky sea salt like Maldon
Instructions
- In stand mixer fitted with a paddle attachment, add in your sugars, orange zest and butter. Beat until smooth and creamy, about 2 minutes. Note, if you don’t have a stand mixer, this can be done by hand with a whisk and some elbow grease.
- Add the egg, tahini, vanilla, and orange juice. Mix until incorporated.
- Slowly add in the dry ingredients, mixing gently until it’s fully mixed in and there are no dry pockets (use a rubber spatula to scrape down the sides of the bowl. Don’t overmix.
- Remove the bowl from the mixer and fold in the chocolate chunks by hand with the rubber spatula. Then cover and chill the dough for at least 30 minutes (up to 2 hours).
- Preheat the oven to 350° F. Using an ice cream scooper, or a 1/4-cup measure, form the dough into balls and place them onto a sheet pan lined with parchment paper. I like to flatten mine somewhat, for a less domed cookie. Allow some space in between each cookie for spreading.
- Top them with flaky salt and bake for 12-15 minutes, until the edges are lightly brown and the center is almost set. Cool on the pan for 5 minutes before moving them to a cooling rack.
