Double Chocolate Tahini Sesame Cookies
Soft and chewy double chocolate tahini cookies made with cocoa powder and chocolate chips. Toasted sesame seeds and a touch of flaky salt make these cookies a perfect sweet, nutty and salty combo!
What is Tahini?
Tahini or tahina is a Middle Eastern condiment made from toasted ground hulled sesame. It is served as a dip or as a major ingredient in hummus, baba ghanoush, and halva. Tahini is a loanword from modern Greek tachíni (ταχίνι) which was originally adopted from the Ottoman Turkish “tahin”. Growing up in Greece, tahini was a staple in our home. My favorite way to use it was as a spread on top of toasted bread with honey and cinnamon. Tahini has a smooth nutty taste which doesn’t overwhelm you as peanut butter does. These double chocolate tahini cookies have the perfect balance between sweet and nutty with a salty hint from flaky salt. They are chewy, crumbly and so rich in flavor. The sesame seeds really add up to the earthy tone of the cookies and they offer a nice crisp texture.
Ingredients for double chocolate tahini sesame cookies
- Tahini: Look for natural, creamy tahini paste with no additive flavor. I used the Krinos brand and it was extra smooth. Tahini tends to separate if it stays in the jar for too long. It is a natural process and it’s safe to use. Just make sure you stir it before using in the recipe.
- Chocolate Chips: For an extra chocolaty flavor use a combination of dark and semi sweet chocolate chips or chocolate chunks. You could also chop a chocolate bar in small pieces. I recommend reserving some chocolate chips to put on top of the cookies before they go in the oven. This will give the cookies a nicer look.
- Espresso Powder: Although it is optional, just a tablespoon of espresso powder can really enhance the chocolate flavor on these chocolate tahini cookies. Be mindful not to use more than suggested cause it will alter the cookies to mocha-flavored.
How to make double chocolate tahini sesame cookies
To make these double chocolate tahini sesame cookies, start by mixing all the dry ingredients together. Cream the butter, tahini and sugars and then add the rest of wet ingredients to the mixture. Add the dry ingredients to the wet mixture and fold in the chocolate chips. Chill the cookie dough for at least 1 hour and then scoop the cookies. Roll them into sesame seeds and bake. Enjoy with a cup of coffee or dunk them into milk.
Tips & Troubleshoot:
- Measure Ingredients: I recommend using an electric food scale to accurately measure the ingredients. Measuring cups tend to be incorrect when it comes to ingredients such as flour. Less or more flour can result in hard or cakey cookies.
- Mixing Time: Avoid overmixing the dough once you add the dry ingredients and use a spatula to fold in the chocolate chips. Overmixing the dough will also cause the tahini to seperate, releasing excess oil.
- Chill the Dough: Chilling the dough for at least 1 hour is mandatory for this cookie recipe. If not, the cookies will spread out too quickly while baking. The more you chill the dough the more the flavor develops, providing an even bake. If you have the luxury of time, do chill the cookie dough overnight.
- Cookie Scoop: Using a cookie scoop will ensure all of the cookies turn out the same size. It is also easier to handle the cookie dough with a cookie scoop rather than rolling it with your hands. Alternatively, use a large spoon.
- Oven Temperature: Preheat oven and bake one pan at a time in the middle rack of the oven. For perfectly baked cookies, ensure your oven is calibrated. There are many articles and videos on the Internet that will guide you on how to properly calibrate your oven.
- Perfect Shape: For picture-perfect double chocolate tahini cookies, use a circular cookie cutter that is larger than the baked cookie and swirl around to achieve a perfect circle. This tip will only work the moment you take the cookies out of the oven.
- Cooling Time: The cookies need to completely cool down. If you try to remove them from the pan while still hot, they will break.
Make Ahead & Storage Instructions:
You can prepare the dough for these double chocolate tahini cookies up to 3 days in advance and refrigerate air tightly. The cookie dough will also freeze well for up to 3 months. If freezing, scoop the dough into balls and store in freezer safe bag. No need to thaw them, just add the cookies into the oven while it is still preheating. Baked double chocolate tahini cookies will keep fresh for up to 3 days, at room temperature in an airtight container.
Yes. Tahini or tahina is a Middle Eastern condiment made from toasted ground hulled sesame.
Yes. Pure tahini paste is naturally gluten free. Make sure you read the label of the product before purchasing.
Tahini gives a nutty and earthy flavor to baked goods. Texture wise, it provides richness and creaminess.
No. Chinese sesame paste is made from toasted sesame seeds. For that reason it has a darker color, thicker consistency and nuttier taste.
If you are always on the quest of delicious cookie recipes, you got yourself a winner! These double chocolate tahini sesame cookies will satisfy your sweet tooth. Whether you are a baking pro or a beginner, this recipe will guide you step by step on how to achieve the best chocolaty and nutty cookies every single time. If you give decide to try the recipe, leave as a comment below sharing your feedback. We are inspired and motivated to create the most scrumptious desserts from you and for you. Happy Baking!
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Double Chocolate Tahini Sesame Cookies
Ingredients
- 1 cup All-Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1 tsp Espresso Powder (optional)
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 cup Unsalted Butter softened to room temperature
- 3/4 cup Tahini well stirred
- 1/2 cup Light Brown Sugar
- 1/4 cup Granulated Sugar
- 1 large Egg room temperature
- 1 Egg Yolk room temperature
- 1 tsp Pure Vanilla Extract
- 6 oz Semi Sweet/Dark Chocolate Chips
- 5 tbsp Sesame Seeds
- Flaky Salt
Instructions
- In a medium bowl mix together by hand the all-purpose flour, unsweetened cocoa powder, espresso powder, baking soda, baking powder and salt. Set aside.1 cup All-Purpose Flour, 1/2 cup Unsweetened Cocoa Powder, 1 tsp Espresso Powder (optional), 1/2 tsp Baking Soda, 1/2 tsp Baking Powder, 1/2 tsp Salt
- Using a hand/stand mixer with the paddle attachment on, cream together the unsalted butter, tahini, light brown sugar and granulated sugar on medium speed until smooth for 2-3 minutes.1/2 cup Unsalted Butter, 3/4 cup Tahini, 1/2 cup Light Brown Sugar, 1/4 cup Granulated Sugar
- Incorporate the egg, egg yolk and vanilla extract.1 large Egg, 1 Egg Yolk, 1 tsp Pure Vanilla Extract
- With the mixer running on low speed, add the flour mixture in thirds until there are no visible lumps. Do not overmix.
- Remove the mixing bowl from the mixer and fold in the chocolate chips using a spatula. The dough will be thick and sticky. You may reserve a few chocolate chips for topping the cookies before baking.6 oz Semi Sweet/Dark Chocolate Chips
- Transfer the bowl with the cookie dough in the refrigerator for at least 1 hour if using right away or refrigerate overnight if baking later. Cover the bowl air tightly with plastic wrap.
- Preheat the oven at 350°F (180C).
- Line 2 large baking sheets with parchment paper and set aside.
- Remove bowl with cookie dough from refrigerator and let it sit for 10 minutes on the kitchen counter.
- Fill a shallow bowl with the sesame seeds.5 tbsp Sesame Seeds
- Use a large cookie scoop/spoon to scoop cookie dough. Roll the cookie balls in the bowl with sesame seeds coating all sides.
- Transfer cookies onto the lined baking sheets leaving 2 inches space between them. Use your palm to flatten the cookie balls.
- Press the reserved chocolate chips on top of the cookies.
- Bake one pan at a time for 11 minutes until the edges of the cookies are set.
- Remove from oven and let them sit in the baking sheets for 5 minutes before transferring to a cooling rack.
- Sprinkle cookies with flaky salt for a nice salty kick.Flaky Salt
- Enjoy!
Notes
- Measure Ingredients: I recommend using an electric food scale to accurately measure the ingredients. Measuring cups tend to be incorrect when it comes to ingredients such as flour. Less or more flour can result in hard or cakey cookies.
- Mixing Time: Avoid overmixing the dough once you add the dry ingredients and use a spatula to fold in the chocolate chips. Overmixing the dough will also cause the tahini to seperate, releasing excess oil.
- Chill the Dough: Chilling the dough for at least 1 hour is mandatory for this cookie recipe. If not, the cookies will spread out too quickly while baking. The more you chill the dough the more the flavor develops, providing an even bake. If you have the luxury of time, do chill the cookie dough overnight.
- Cookie Scoop: Using a cookie scoop will ensure all of the cookies turn out the same size. It is also easier to handle the cookie dough with a cookie scoop rather than rolling it with your hands. Alternatively, use a large spoon.
- Oven Temperature: Preheat oven and bake one pan at a time in the middle rack of the oven. For perfectly baked cookies, ensure your oven is calibrated. There are many articles and videos on the Internet that will guide you on how to properly calibrate your oven.
- Perfect Shape: For picture-perfect cookies, use a circular cookie cutter that is larger than the baked cookie and swirl around to achieve a perfect circle. This tip will only work the moment you take the cookies out of the oven.
- Cooling Time: The cookies need to completely cool down. If you try to remove them from the pan while still hot, they will break.
- Note that ovens bake differently, so yours may take a little less or a little more time to bake.
- Make Ahead & Storage Instructions: You can prepare the dough for these double chocolate tahini cookies up to 3 days in advance and refrigerate air tightly. The cookie dough will also freeze well for up to 3 months. If freezing, scoop the dough into balls and store in freezer safe bag. No need to thaw them, just add the cookies into the oven while it is still preheating.
- Baked double chocolate tahini cookies will keep fresh for up to 3 days, at room temperature in an airtight container.
- Have any questions about the recipe or want to ask for substitutions? Please contact us.