Chocolate Tahini Cookies
Chocolate and tahini became one of my favourite combinations last Christmas, in rugelach; this year, I came across these dense, chewy chocolate-tahini cookies in one of my favourite books of the year, a Palestinian cookbook called Zaitoun. It calls for butter and tahini, but you could go all tahini if you were so inclined, and the dough is refrigerated overnight to firm it up and develop the flavours. Generally I’m too impatient for cookie doughs that require a night in the fridge, but at this time of year I tend to plan ahead a bit more, rather than require instant gratification to satiate my usual cookie cravings.
I’ve made these three times – once with all tahini, just to see (use 1/2 cup total, since it’s runnier than butter) – and though I prefer them with butter and tahini, they’re always fantastic – like a dark chocolate cross between brownie and cookie. The tahini flavour is subtle – if you want to boost it a bit, add a drizzle of sesame oil. (If you have toasted sesame oil, even better.) Make sure you don’t overbake them – they should be set around the edges but still soft in the middle if you want them to stay chewy once they cool.
This is an adapted version of the recipe – the original calls for 1 1/2 cups flour, and a version I came across online called for 1 1/4 cups, which is pictured above. She also adds 1/4 tsp cinnamon, so feel free to spice them up, if you like. I suspect they’d also be delicious with the same quantity of powdered ginger.
Chocolate Tahini Cookies
AuthorJuliePreheat the oven to 350F.
In a large bowl, beat the butter and sugars until pale and light. Beat in the tahini, egg, egg yolk and vanilla. Stir in the flour, cocoa, baking powder, baking soda and salt, and then the chocolate. Cover and let sit for an hour, or (preferably) refrigerate overnight.
When you're ready to bake them, preheat the oven to 350F. Spoon or scoop the dough onto a parchment-lined baking sheet, leaving an inch or two between each. Bake for 12-14 minutes, or until the cookies are set around the edges, but still soft in the middle. Transfer to a wire rack to cool. Makes about 2 dozen cookies.
Ingredients
Directions
Preheat the oven to 350F.
In a large bowl, beat the butter and sugars until pale and light. Beat in the tahini, egg, egg yolk and vanilla. Stir in the flour, cocoa, baking powder, baking soda and salt, and then the chocolate. Cover and let sit for an hour, or (preferably) refrigerate overnight.
When you're ready to bake them, preheat the oven to 350F. Spoon or scoop the dough onto a parchment-lined baking sheet, leaving an inch or two between each. Bake for 12-14 minutes, or until the cookies are set around the edges, but still soft in the middle. Transfer to a wire rack to cool. Makes about 2 dozen cookies.
I want to eat them. I’d never be able to make them though, even with directions. Worst cook ever.
I bet you could!!
These look soooo good!
Does it matter what kind of cocoa is used (Dutched vs natural)?
Also, what size cookie scoop did you use?
I generally used Dutched, but either would work!
Great-thanks!
Okay, these really are the best chocolate cookies. The texture is just perfect. I was dubious about whether I would taste the sesame, but I don’t. You could easily introduce another flavor (mint??!!). This will be the go to chocolate cookie recipe for me from now on.
Right?? they’re so amazing – love their flavour and texture!
I just made the tahini-only version of these and the dough turned out very dry—not sure if I didn’t beat the tahini and sugars together enough (I was lazy and didn’t get out the mixer), my tahini was too dry, or didn’t measure the flour properly. The cookie still tasted good, but next time will try following the recipe to the letter!
Yes, I think it would depend on the tahini!
These are my new go-to, Julie! I think I will throw in some five spice next time that I make them. Could I portion these out and then freeze individually to make on demand do you think? Thanks for being so generous with your content, I appreciate it 🙂
ooh, brilliant!
These are good. Why do we let them sit? Why not just bake immediately?
The flavor is amazing, i added coconut sugar instead of the white granulated one and it worked perfectly. However, the texture js too cakey, I prefer my cookies fudgy and chewy so next time i will add less flour. Overall they taste amazing which is the most important.
Honestly the best cookies, especially warm from the oven. . I’ve made them three times now and there’s no difference between letting the batter sit and baking them right away, in my opinion. Be careful to bake them for the minimum amount of time to keep them chewy. You can’t taste the tahini so I add toasted sesame oil. And a sprinkle of Maldon on top!