Tahini Chocolate Chip Pie (Printable)

A gooey cookie pie with tahini and melty chocolate chips offering a crisp crust and soft center.

# Ingredient List:

→ Wet Ingredients

01 - ½ cup unsalted butter, melted and slightly cooled
02 - ⅔ cup packed light brown sugar
03 - ¼ cup granulated sugar
04 - ⅓ cup well-stirred tahini
05 - 1 large egg
06 - 1 teaspoon pure vanilla extract

→ Dry Ingredients

07 - 1 ½ cups all-purpose flour
08 - ½ teaspoon baking soda
09 - ½ teaspoon baking powder
10 - ¼ teaspoon fine sea salt

→ Add-ins

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

# Steps:

01 - Preheat oven to 350°F and grease a 9-inch pie or tart pan.
02 - In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
03 - Add tahini, egg, and vanilla extract to the wet mixture and whisk until creamy and fully combined.
04 - In a separate bowl, sift together flour, baking soda, baking powder, and sea salt.
05 - Fold dry ingredients into the wet mixture gradually until just combined, avoiding overmixing.
06 - Gently fold semisweet chocolate chips into the batter.
07 - Scrape the batter into the prepared pan, smooth the top, and sprinkle with flaky sea salt if desired.
08 - Bake for 23 to 27 minutes until edges are golden brown and center is set but still gooey.
09 - Allow to cool for at least 20 minutes before slicing; serve warm or at room temperature.

# Expert Advice:

01 -
  • Nothing impresses a crowd like cutting into a gooey cookie pie, and it’s absurdly easy to make.
  • The tahini brings depth and a subtle savory note that balances all that melty chocolate magic.
02 -
  • If you overbake it, the gooey magic in the middle disappears—watch closely at the end.
  • I learned the hard way that under-mixing tahini leaves streaks; stir it in until fully blended.
03 -
  • If you want dramatic chocolate puddles, use chopped chocolate bars instead of chips.
  • Stir the tahini for a full minute—it prevents oily pockets and ensures even flavor throughout.
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