Chocolate Tahini Cookies
Highlighted under: Simple Baking Recipes
I absolutely adore these Chocolate Tahini Cookies; they are a delightful fusion of rich chocolate and nutty tahini. Every bite is a perfect balance of chewy and crispy, making them a fantastic treat for both special occasions and everyday indulgence. The tahini adds a unique depth of flavor, while the melted chocolate bits create moments of bliss in each cookie. Whipping these up in the kitchen has become a cherished ritual for me, and I can't wait to share the joy they bring with you.
When I first experimented with tahini in baking, I was pleasantly surprised by its ability to complement chocolate. I decided to craft these cookies, making them a go-to in my home. Using tahini not only enhances the flavor but adds a creamy texture that pairs beautifully with the chocolate.
The key to achieving that perfect chewy texture is chilling the dough for at least 30 minutes before baking. This step allows the flavors to meld and helps prevent spreading in the oven, resulting in cookies that are perfectly golden and soft in the center.
Why You'll Love These Cookies
- Unique blend of chocolate and nutty tahini
- Chewy texture with a crispy edge
- Perfectly sweet without being overwhelming
Understanding the Key Ingredients
Tahini is the star of these Chocolate Tahini Cookies, providing a creamy texture and flavorful depth. Made from ground sesame seeds, tahini brings a nutty essence that wonderfully complements the sweetness of chocolate. When selecting tahini, look for a brand that has a smooth consistency and a fresh, roasted flavor. This will truly enhance the overall taste of your cookies, ensuring you achieve that perfect balance.
The combination of brown and granulated sugar plays a crucial role in the cookie's texture and flavor. Brown sugar adds moisture and a deeper, caramel-like undertone, while granulated sugar helps with the spreadability and creates a delightful crisp edge around the cookie. If you prefer a chewier texture, you can experiment by increasing the amount of brown sugar slightly, but be cautious not to disrupt the sugar balance too much.
Mastering the Baking Process
Baking time is essential to achieving the ideal texture for these cookies. You want to bake them until the edges are lightly browned while keeping the centers soft and chewy. This usually takes around 10 minutes, but I recommend checking your cookies at the 8-minute mark. Ovens can vary widely, and catching them just before they look perfect can yield the best results. For an extra touch, you can also sprinkle a pinch of flaky sea salt on top right before they come out of the oven, enhancing the flavor further.
When scooping your cookie dough, use a cookie scoop to ensure uniform size. This not only allows for even baking but also keeps all cookies consistent in texture. If you find that the dough is too sticky to scoop, chilling it in the refrigerator for about 30 minutes can make it more manageable and help the cookies maintain their shape while baking.
Ingredients
For the Cookies
- 1 cup tahini
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup dark chocolate chips
Optional Additions
You can add nuts or seeds for an extra crunch!
Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Wet Ingredients
In a large bowl, combine tahini, brown sugar, and granulated sugar. Mix well until smooth, then add the egg and vanilla extract.
Combine Dry Ingredients
In another bowl, whisk together baking soda, salt, and flour until well blended.
Combine Mixtures
Gradually add the dry ingredients to the wet mixture until just combined. Fold in the dark chocolate chips.
Scoop the Dough
Using a cookie scoop, place dough balls onto the prepared baking sheet, leaving space for spread.
Bake
Bake for 10 minutes or until the edges are lightly browned. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Enjoy your delicious cookies warm, and store any leftovers in an airtight container.
Pro Tips
- For an even more intense chocolate flavor, consider adding cocoa powder to the mix or using chocolate chunks instead of chips.
Make-Ahead and Storage Tips
These Chocolate Tahini Cookies can be made ahead of time to save you effort on busy days. Once you have mixed the dough, you can portion it into dough balls and freeze them on a baking sheet. After they are frozen solid, transfer them to a resealable bag for up to three months. When you're ready to bake, simply bake straight from the freezer, adding an extra minute or two to the baking time.
If you have leftover cookies, store them in an airtight container at room temperature. They should keep well for up to a week. To maintain their chewiness, place a slice of bread in the container; the cookies will absorb moisture from the bread and stay fresh longer. If preferred, you can also freeze already baked cookies for up to two months.
Variations and Pairing Suggestions
While dark chocolate chips are delightful, consider experimenting with other mix-ins! For a more intense flavor, try using chopped nuts like walnuts or pecans to add a nice crunch and additional nutty notes that complement the tahini. You could also swap in white chocolate chips for a sweeter contrast, or add a touch of espresso powder to the dough for a coffee-chocolate twist.
These cookies pair beautifully with a hot beverage. I love serving them alongside a warm cup of coffee or a glass of milk for the classic combination. If you want a more decadent indulgence, try serving them slightly warmed with a scoop of vanilla ice cream on top for a delicious dessert experience.
Questions About Recipes
→ Can I use a different nut butter instead of tahini?
Yes! Almond butter or peanut butter can work well as substitutes.
→ How do I store these cookies?
Store them in an airtight container at room temperature for up to a week.
→ Can I freeze the cookie dough?
Absolutely! You can freeze the dough for up to three months. Just thaw before baking.
→ What type of chocolate should I use?
Dark chocolate chips are recommended for a rich flavor, but you can use milk or semi-sweet chocolate if you prefer.
Chocolate Tahini Cookies
I absolutely adore these Chocolate Tahini Cookies; they are a delightful fusion of rich chocolate and nutty tahini. Every bite is a perfect balance of chewy and crispy, making them a fantastic treat for both special occasions and everyday indulgence. The tahini adds a unique depth of flavor, while the melted chocolate bits create moments of bliss in each cookie. Whipping these up in the kitchen has become a cherished ritual for me, and I can't wait to share the joy they bring with you.
Created by: Elowen Carter
Recipe Type: Simple Baking Recipes
Skill Level: Easy
Final Quantity: 12 cookies
What You'll Need
For the Cookies
- 1 cup tahini
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup dark chocolate chips
How-To Steps
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine tahini, brown sugar, and granulated sugar. Mix well until smooth, then add the egg and vanilla extract.
In another bowl, whisk together baking soda, salt, and flour until well blended.
Gradually add the dry ingredients to the wet mixture until just combined. Fold in the dark chocolate chips.
Using a cookie scoop, place dough balls onto the prepared baking sheet, leaving space for spread.
Bake for 10 minutes or until the edges are lightly browned. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Extra Tips
- For an even more intense chocolate flavor, consider adding cocoa powder to the mix or using chocolate chunks instead of chips.
Nutritional Breakdown (Per Serving)
- Calories: 220 kcal
- Total Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 25mg
- Sodium: 120mg
- Total Carbohydrates: 25g
- Dietary Fiber: 2g
- Sugars: 16g
- Protein: 5g