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!
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.
Nutrition
Calories: 270kcalCarbohydrates: 26gProtein: 5gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 39mgSodium: 142mgPotassium: 192mgFiber: 2gSugar: 13gVitamin A: 219IUVitamin C: 1mgCalcium: 90mgIron: 2mg
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