Tahini Maple Chocolate Chip Cookie Bars are gooey, rich, ultra-chocolatey, packed full of flavor, and come together in a flash!

When it comes to developing recipes, there are times that I stick to the classic pantry-pull ingredients, knowing you guys will have them on hand. But there are also times that I develop recipes knowing that some of you might have to make a trip to the store to grab a few choice ingredients. Consider it an opportunity to expand your horizons. As the cartoon tiger that my children love so much says,

“Try something new, and it might taste good.” – Daniel Tiger.

So let’s talk about these Tahini Maple Chocolate Chip Cookie Bars, because I think Daniel Tiger would want us to.

Now you might be the person who already has tahini paste and pure maple syrup in your pantry, and these types of flavors and ingredients are right up your alley. If that’s you, you’re going to love this recipe. Or, you might be the person who is currently googling tahini and wondering if you can use the bottle of pancake syrup that’s sitting in your pantry for this recipe. If that’s you, you’re going to love this recipe. Regardless of your track record when it comes to trying new ingredients, these tahini maple chocolate chip cookie bars are gooey, chocolatey, rich, and delicious, and I think we can all agree that that sounds wonderful.

In case you’re wondering, tahini is sesame seed paste that’s creamy, nutty, and pairs beautifully with sweet maple and chocolate. Traditionally used in Middle Eastern cuisine, it’s often used for savory purposes, but I love using it in sweets. This particular flavor combo is truly one of my favorites- rich, complex, and honestly a little on the sophisticated side. I’m all about it.

These cookie bars are made with melted butter, brown sugar, tahini and maple, giving them a texture that’s dense, gooey, and a little fudgy- somewhere between a cookie and a blondie. Throw in a good amount of chocolate chips and chopped chocolate, and you’ve got yourself a decadent situation. Plus, they’re incredibly easy to make! Do yourself a favor and try a welcomed variation on the chocolate chip cookie bar. I promise, you’ll be glad to have tahini and maple syrup in your arsenal of ingredients!

Happy baking!

Tahini Maple Chocolate Chip Cookie Bars by The Nostalgic Crumb

What you’ll need to make these cookie bars:

Butter: Butter adds flavor and moisture to these cookie bars. Using melted butter makes these gooier and denser.

Tahini: Tahini, or sesame seed paste, adds a rich, creamy nuttiness to these cookie bars which pairs perfectly with maple and chocolate.

Brown sugar: A good amount of brown sugar makes these cookie bars almost like a blondie- chewy, gooey, and flavorful!

Maple syrup: For a sweet, maple flavor that pairs perfectly with the nutty tahini. Be sure to use pure maple syrup, not artificially flavored pancake syrup.

Eggs: For structure, moisture, and binding.

Vanilla: For added flavor.

Flour: All-purpose flour gives the right amount of structure and chew to these cookie bars. For best results, be sure to measure your flour correctly, either by weight or by using the spoon and level method.

Kosher salt: To balance out the sweetness.

Baking soda: A little bit of baking soda gives just the right amount of rise to these cookie bars, while still maintaining a gooey texture.

Cornstarch: Adding cornstarch to the batter makes the cookie bars a bit softer and more tender.

Chocolate chips and chopped chocolate: I like to use a mixture of chips and chopped chocolate in cookie bars! The chips ensure an even distribution of chocolate in every bite, while the chopped chocolate makes these melty and gooey. I prefer semisweet chocolate for these, but dark chocolate would be delicious, too!

Flakey salt, as an optional (but highly recommended) topping.

FAQs:

Why is this recipe primarily listed in grams? I develop my recipes in grams because weighing your ingredients is the best, most accurate way to bake. Baking is a science and precision is key to success! Measuring cups are not standardized, and what’s more, the way each baker uses them varies drastically, which ultimately gives you inconsistent (and sometimes negative) results. For instance, did you know that scooping flour out of a cannister can give you 50% more flour than what’s called for in the recipe? By weighing your ingredients rather than using measuring cups, you can confidently know that you are using the correct amount of each ingredient, giving you greater success & delicious results. I highly recommend using a kitchen scale, like this one when you bake. Plus, it makes clean up a lot easier!

What is tahini? Tahini is ground sesame paste or butter, traditionally used in Middle Eastern cuisine. It has a smooth, creamy texture with a nutty, earthy flavor. It’s often used in savory dishes, but it also works wonderfully in sweets and baking recipes. Tahini adds a unique flavor profile that adds richness, nuttiness, and great depth of flavor. If you haven’t tried baking (or cooking) with tahini yet, I highly recommend!

What is the best pan to use for this recipe? A metal 9×13” pan is the best choice for this recipe. Metal is the best conductor of heat and will give you a more even bake throughout. If you bake these cookie bars in a glass dish, you’ll likely need to increase your bake time a bit. Just watch for cues to assess doneness!

How will I know these are done baking? You want to be careful not to overbake these cookie bars so that they stay a little gooey! You’ll know they’re ready to come out of the oven when the edges are set and the center is mostly set but still has the slightest “jiggle”.

How do you cut these into neat bars? To cut these into neat and tidy bars, it’s important that you let the cookie bars cool before cutting. These are gooey and ultra-chocolatey, meaning they need adequate time to set and cool before digging in.

A few notes before you bake:

Tahini typically needs to be stirred before using, as the oil separates from the ground sesame seeds. Be sure to give it a good stir (as you would with natural peanut butter) before using!

When it comes to maple syrup, be sure to use pure maple syrup, not artificially flavored pancake syrup.

If you like these Tahini Maple Chocolate Chip Cookie Bars, you’ll also love: