Dark Chocolate Chip Pistachio Tahini Cookies

This dark chocolate chip pistachio tahini cookies recipe is a healthy, rich, and indulgent treat that satisfies your sweet tooth without feeling too heavy.

Dark chocolate chip pistachio tahini cookies are a one-bowl wonder that feel just a bit more grown-up than your average chocolate chip cookie. They’re elevated by deeply flavorful brown butter, high-quality dark chocolate, and that sesame paste magic tahini swirl. If you’re a fan of cookies with a nutty twist, you might also love my Orange Cranberry Pistachio Oat Cookies or these ultra-creamy Pistachio Overnight Oats for breakfast.

Why You’ll Love These Dark Chocolate Chip Pistachio Tahini Cookies

• Tahini brings natural richness, healthy fats, and a deeply nutty flavor that sets these cookies apart.
• Pistachios add texture, color, and a toasty crunch that complements the gooey centers.
• Brown butter gives the dough a luxurious depth and caramelized aroma without needing fancy ingredients.
• Dark chocolate melts into glossy pockets that balance sweetness with just the right hint of bitterness.
• These cookies feel gourmet but are super simple to make, and the dough can be prepped ahead.
• They bake beautifully even straight from the freezer, making them perfect for last-minute guests.
• The flavor only improves with time — they’re even better the next day!

Ingredients Needed For Dark Chocolate Chip Pistachio Tahini Cookies

• Butter. Browning the butter gives these cookies a toasted, nutty base that pairs beautifully with the tahini. Salted or unsalted both work just adjust the added salt if needed.
• Tahini. Choose a well-stirred, pourable tahini like Soom or Seed + Mill. It adds an earthy richness and keeps the cookies tender.
• Granulated Sugar. Helps create those perfectly crisped edges and balances out the brown sugar.
• Light Brown Sugar. Packed with molasses flavor, this is key for chewy centers. Dark brown sugar can also work if you want a deeper flavor.
• Eggs. Two large eggs give the cookies structure and moisture.
• Vanilla. Go for real vanilla extract here. It enhances every element of the dough.
• All-Purpose Flour. Spoon and level for accuracy, so your cookies don’t turn out too dry.
• Baking Soda. Gives the cookies lift and a bit of chew.
• Sea Salt. Enhances flavor and balances the sweet. Don’t skip the pinch of flaky salt on top after baking!
• Dark Chocolate Chips or Chopped Chocolate. I love a chopped bar like Ghirardelli or Lindt for those molten puddles, but chips work too.
• Shelled Pistachios. Roughly chopped, either roasted or raw. Toast them yourself for a more intense flavor.

How I Make Dark Chocolate Chip Pistachio Tahini Cookies

(This is a quick overview of how I make dark chocolate chip pistachio tahini cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

1. Roast the pistachios. Only if they’re raw. Eight minutes at 350°F brings out their best flavor. Let them cool.
2. Brown the butter. Melt it over medium heat until golden and nutty, then cool to room temp. This step adds huge flavor.
3. Cream wet ingredients. Beat brown butter, tahini, sugars, eggs, and vanilla for 2 to 3 minutes until fluffy.
4. Add dry ingredients. Mix flour, baking soda, and salt in a separate bowl, then add in batches. Don’t overmix.
5. Fold in the goodies. Stir in dark chocolate and chopped pistachios. Save a few for topping.
6. Chill the dough. Optional but highly recommended. Even an hour helps; overnight is best.
7. Scoop and bake. Preheat oven to 375°F. Scoop 1/4 cup balls, press on extra chocolate and pistachios, and bake 9 to 11 minutes.
8. Cool and finish. Let cookies cool on the sheet for 10 minutes. Sprinkle with flaky salt while warm.

Dark Chocolate Chip Pistachio Tahini Cookies Variations and Substitutions

• Swap the Nuts. Use chopped walnuts, pecans, almonds, or hazelnuts if you don’t have pistachios on hand. Each brings its own texture and flavor twist.
• Change the Chocolate. Dark chocolate gives that intense cocoa bite, but you can swap in milk or white chocolate chips if you prefer something milder and sweeter.
• Go Flourless. Try a gluten-free 1:1 flour substitute or almond flour. Texture will change slightly, but the flavor stays amazing.
• Add Dried Fruit. A handful of chopped dried cherries, cranberries, or apricots add chewy bursts of tart sweetness that pair beautifully with chocolate and tahini.
• Make Them Vegan. Swap the butter for a vegan butter alternative and replace the eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg). Texture will be slightly softer but still delicious.
• Add Espresso. Mix in 1 teaspoon of instant espresso powder to the dough to enhance the chocolate flavor and add a subtle mocha vibe.
• Make it Spiced. A dash of cinnamon or cardamom (about 1/2 teaspoon) gives a warm, cozy twist to the cookies, especially in fall or winter.
• Chill Longer for More Flavor. Chilling the dough overnight really intensifies the nutty and toasty flavors. You can refrigerate it for up to 48 hours before baking.

Storing and Freezing Dark Chocolate Chip Pistachio Tahini Cookies

Store cooled cookies in an airtight container at room temperature for up to 5 days. Keep them in a cool, dry place away from direct sunlight to preserve texture and flavor.

To freeze, place baked cookies in a single layer on a parchment-lined tray and freeze until solid. Then transfer to a freezer-safe zip bag or airtight container. They’ll keep for up to 3 months and can be thawed at room temp or warmed briefly in the oven.

For unbaked dough, scoop into individual balls and freeze on a tray. Once solid, store in a freezer bag or container. You can bake straight from frozen just add 1–2 extra minutes to the bake time.

How to Reheat Dark Chocolate Chip Pistachio Tahini Cookies

Warm in the microwave for 8–10 seconds or in a 300°F oven for 3–4 minutes to bring back that just-baked softness.

How to Grab These Cookies for Work and School

These cookies are soft yet sturdy enough to be packed without crumbling. Once completely cooled, wrap them individually in parchment paper or pop them into reusable snack bags for a grab-and-go treat. They make a fantastic lunchbox addition for kids or a satisfying mid-morning work snack with your coffee.

How to Toast Pistachios for Cookies

Toasting pistachios enhances their natural flavor and gives them a golden crunch that elevates the cookie texture. Simply spread shelled pistachios in a single layer on a baking sheet and toast in a 350°F oven for 8 to 10 minutes. Shake the pan halfway through and keep an eye on them — they’re done when fragrant and lightly browned. Let them cool completely before adding to your dough.

What Makes a Bakery-Style Cookie?

Bakery-style cookies are all about texture and presentation. Think crisp golden edges, thick centers, and gooey chocolate pockets. To get that look and feel:

• Use a large scoop (about 1/4 cup) to portion your dough.
• Chill your dough before baking to keep the cookies thick.
• Press a few extra chunks of chocolate and pistachios onto the tops before baking.
• Don’t overbake pull them out when the edges are set but the center still looks soft.
• Sprinkle with flaky sea salt for that final professional touch.

Why Brown Butter Is a Game Changer in Cookie Recipes

Brown butter is regular butter that’s cooked until the milk solids turn golden and toasty. It adds deep, nutty, caramel-like flavor to baked goods that plain butter can’t match. In this recipe, it enhances the natural richness of the tahini and makes the cookies taste gourmet with no extra effort. Just don’t skip the step of letting it cool before mixing you want it soft, not hot, when you beat it with the sugars.

FAQs About Dark Chocolate Chip Pistachio Tahini Cookies

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