Are you ready for the ultimate sweet-and-salty cookie experience? These Pink Salt & Tahini Double Chocolate Chip Cookies are rich, fudgy, and delightfully balanced. They come together in about 30 minutes using just one bowl and a spoon—no hand mixer required. Whether you’re baking for the holidays, gifting to friends, or craving a chocolatey treat, these cookies deliver big flavor with minimal fuss.
These cookies are a little sweet, a little salty, and wonderfully fudgy. The dough is mixed by hand—no electric beaters—so cleanup is fast. Tahini adds a deep, nutty note that plays beautifully against dark chocolate chips and a kiss of flaky pink salt on top. The result is a sophisticated, crowd-pleasing cookie that’s still easy enough for weeknight baking.
Ingredients in Double Chocolate Chip Cookies
Use the best ingredients you can find for the most chocolate-forward, tender cookies. Below are notes on key ingredients and why they matter.
- Flour: Whole wheat pastry flour gives a tender crumb. You can substitute white whole wheat or all-purpose flour if you prefer.
- Unsweetened cocoa powder: Dutch-process cocoa will give a richer chocolate flavor, but natural cocoa (for example Hershey’s) works well too.
- Brown sugar: Using brown sugar adds moisture and depth of flavor that complements the cocoa.
- Maple syrup: Adds sweetness plus a warm, complex note that enhances the chocolate.
- Chocolate chips: Choose a good-quality dark chocolate (around 70% cocoa if you like less sweetness).
- Tahini: Tahini (ground sesame paste) adds a nutty, savory richness that balances sweetness. Use a tahini made from 100% sesame seeds for best flavor.
- Egg or flax egg: One large egg or a flax egg (1 tbsp ground flax mixed with 3 tbsp water) keeps the recipe flexible for vegan baking.
- Coconut oil: Melted coconut oil keeps the cookies moist and soft.
- Pink Himalayan salt: A sprinkling of flaky salt on top provides a delicious sweet-and-salty contrast and a pleasant texture.
The Difference Between Table Salt and Himalayan Pink Salt
Himalayan pink salt is primarily different in texture and appearance: it’s often coarser and flakier than table salt, which makes it ideal for sprinkling on finished cookies. The coarse flakes add a satisfying crunch and a burst of saltiness that highlights the chocolate and tahini. If you don’t have Himalayan salt, any flaky finishing salt will work.
Variations on the Classic Cookie Recipe
These cookies are versatile—try one of the following add-ins or mix-ins to change the flavor profile:
- White chocolate chips for contrast
- Chopped roasted hazelnuts for crunch and a nutty aroma
- Small pieces of halva for a sesame-sweet bite
- Crushed pretzels for extra salt and texture
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Sift 2 tablespoons of the cocoa powder with the flour and baking powder -
Mix the dry ingredients together -
Fold in the chocolate chips -
Whisk together the wet ingredients -
Chocolate cookie dough -
Swirl tahini into the dough for pockets of nutty flavor -
Scoop dough about 1½ tablespoons per cookie -
Top with flaky salt before baking
More Vegan Cookie Recipes
- Vegan Butter Cookies with Sparkling Sugar
- Peanut Butter Oatmeal Cookies
- Chocolate Chip Hemp Protein Cookies
- Chocolate Peppermint Pinwheel Cookies
- Almond Butter Cookies
- Orange Ginger Spice Cookies
- Cranberry Coconut Cookies
- Oatmeal Chocolate Chip Cookies
- Chocolate Chocolate Chip Cookies
More Chocolate Dessert Recipes
- Chocolate Bark with Pistachios and Tahini
- Low-Calorie Chocolate Truffles
- Vegan Chocolate Truffles
- Chocolate Peanut Butter Pretzel Tart
- Chocolate Glazed Banana Bread Donuts
- Vegan Chocolate Cupcakes
- Date-Sweetened Chocolate Chia Pudding
- Salted Chocolate-Covered Roasted Hazelnuts
- Vegan Raspberry Chocolate Tart
- Tahini-Stuffed Dates Dipped in Chocolate
- Vegan Double Chocolate Yogurt Cake
Did you enjoy these Double Chocolate Chip Cookies? If you try the recipe, consider leaving a rating or a short comment about how yours turned out. Questions about swaps or substitutions are welcome—leave a comment and we’ll help.
Pink Salt & Tahini Double Chocolate Chip Cookies
Author: Vicky & Ruth
Total Time: 27 minutes
Yield: 18 cookies
Diet: Vegan (with flax egg) or vegetarian (with egg)
Description
These cookies are quick to make and deeply chocolatey. Tahini adds an unexpected savory-nutty layer while a sprinkle of pink salt on top amplifies the chocolate flavor. They bake up soft and fudgy, with slightly crisp edges when cooled.
Ingredients
- 1 ¼ cup whole wheat pastry flour (or white whole wheat or all-purpose flour)
- 4 tbsp unsweetened cocoa powder, divided
- ½ tsp baking powder
- ½ cup chocolate chips
- ½ cup coconut oil, melted
- ¼ cup brown sugar
- ¼ cup maple syrup
- 1 tsp natural vanilla extract
- 1 flax egg (1 tbsp ground flax + 3 tbsp water) or 1 large egg
- ⅓ cup tahini
- Himalayan pink salt or another flaky finishing salt, to sprinkle
Instructions
- Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- In a medium bowl, combine the flour, 2 tablespoons of cocoa powder, and baking powder. Sift or whisk until evenly mixed. Stir in the chocolate chips and set the dry mixture aside.
- In a large bowl, whisk the melted coconut oil and brown sugar until the sugar is mostly dissolved. Add the maple syrup, vanilla, and the remaining 2 tablespoons of cocoa powder and whisk until smooth. Stir in the flax egg or regular egg.
- Add the dry ingredients to the wet and stir with a wooden spoon until just incorporated. Fold in the tahini briefly so it remains swirled in the dough rather than fully blended—this creates pockets of nutty flavor.
- Scoop about 1½ tablespoons of dough per cookie and place them on the prepared baking sheet about 1 inch apart.
- Flatten each cookie slightly with the palm of your hand and sprinkle a pinch of flaky salt on top to taste. Bake for 12 minutes for soft, fudgy cookies. For firmer cookies, bake 1–2 minutes longer. Allow cookies to cool completely on the baking sheet.
Notes
- Cookies baked for 12 minutes will be soft and fudgy. Add 2 extra minutes for drier cookies.
- Store cooled cookies in an airtight container for 3–4 days.
- Cookies freeze well. Rewarm frozen cookies in the microwave for 10–15 seconds for a freshly-baked taste.
Nutrition (approximate per cookie)
- Serving Size: 1 cookie
- Calories: 173
- Sugar: 8.7 g
- Sodium: 140 mg
- Fat: 11.3 g (Saturated Fat: 7 g)
- Carbohydrates: 17.7 g
- Fiber: 2.1 g
- Protein: 2.8 g