Doughy Tahini Chocolate Chip Cookie Bars

For the past two weeks, my little five-year-old brother, Oslo, has been asking for cookies every single night. He loves a good sugar cookie and will happily bite into anything with lots of chocolate.

After a holiday season full of sweet treats, I wanted to bake him something a little less sugary—but still very fun and very delicious. With an upcoming trip to Aspen, I thought cookie bars would be the perfect bake-ahead treat to send them off with. And honestly, it felt good to finally give Oslo the cookies he’s been requesting nonstop.

These bars come together quickly and are always a crowd favorite. The key is not overbaking—you want them soft and doughy in the center. “Half Baked” is exactly the idea.

The tahini adds a subtle nutty depth, while the honey keeps the sweetness balanced, making these feel just right for the new year. Cozy, simple, and so good.

Here are the details

• salted butter
• brown sugar
• honey – this is my favorite raw honey
• eggs
• vanilla extract
• tahini
• flour
• baking soda
• salt
• dark chocolate chips
• dark chocolate chunks

All you’ll need is a stand mixer or hand mixer, a bowl, and a baking dish for these cookies.

Step 1: Beat the Wet Ingredients

Beat the butter with the brown sugar and honey until light and fluffy. Add the eggs one at a time, mixing well after each addition so they incorporate evenly. Stir in the vanilla extract and tahini. This step is quick and simple, but it sets the foundation for that soft, doughy texture.

Step 2: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix just until combined.

Step 3: Add the Chocolate

Fold in a generous mix of chocolate chips and chocolate chunks. Using both gives you pockets of melty chocolate throughout the bars, which makes them extra delicious and perfectly chocolatey.

Step 4: Bake

Spread the dough evenly into the prepared pan and bake just until the edges are set and the center is still soft. These bars are meant to be doughy, so underbaking is key. Baking too long will dry them out, especially since the tahini absorbs some moisture.

You can slice into the bars while they’re still warm and enjoy that melty chocolate goodness right away—so good!

I packed up my last batch for my family, and they absolutely loved them. My mom especially loved how lightly sweet they are. The tahini adds a subtle nutty flavor without overpowering, and of course, all that chocolate makes every bar extra irresistible!

Looking for other dessert recipes? Here are my favorites:

Ingredients

• 2 sticks (1 cup) salted butter, at room temperature
• 1/3 cup brown sugar
• 1/2 cup honey
• 2/3 cup tahini
• 2 eggs, at room temperature
• 2 teaspoons vanilla extract
• 2 1/2 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 cups semi-sweet or dark chocolate chips, or chunks

Instructions

• 1. Preheat the oven to 350° F. Line a baking 9x13 inch dish with parchment paper.2. In a bowl, beat together the butter, brown sugar, honey, and tahini until combined. Beat in the eggs, 1 at a time. Add the vanilla, beating until creamy. Add the flour, baking soda, and salt. Stir in the chocolate chips/chunks.3. Spread the dough out into the prepared dish. Bake 16-20 minutes for a doughy cookie bar. They will continue to cook slightly. The longer you bake, the more set the cookies will be.4. Let cool 30 minutes or so, then cut into bars. Eat and enjoy, or let cool and store in an airtight container for up to 4 days.