If you’re looking to switch up your chocolate chip cookie game, you need to try these Chocolate Tahini Cookies. The nutty and slightly bitter flavour of tahini balances out the sweetness of the chocolate beautifully. Take it to the next level by rolling it in black and white sesame seeds for added crunch and nuttiness. They have that oh-so-perfect crispy exterior with a soft and chewy interior and are sure to make a great addition to your next tea or coffee break.
Related: Cranberry Pistachio Cookies
ingredients
directions
In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
In a large bowl or in the bowl of a stand mixer, cream together the butter, brown sugar and sugar until light and fluffy. Mix in the tahini and eggs, one at a time and finally the vanilla extract. Add in the dry ingredients and chocolate chunks and mix until just combined. Scrape down the sides of the bowl with a spatula and give it one last mix, making sure no flour remains. Cover with plastic wrap and chill for 20-30 minutes.
Pre-heat oven to 350°F and line two baking sheets with parchment paper.
In a shallow bowl, whisk together white and black sesame seeds. Set aside.
Using a cookie scoop or large spoon, scoop 2-inch balls of dough and roll in the sesame seeds, I like to fully cover the tops and leave the bottoms bare. Arrange on the prepared baking sheets about 2-3 inches apart. Sprinkle with flaky salt.
Bake for 12-16 minutes until the edges are golden. Let cool on pan for about 5 minutes then transfer to a wire rack to cool completely.
