Small-Batch Chocolate Tahini Cookies

These Small-Batch Chocolate Tahini Cookies are rich, fudgy, and deeply chocolatey with a subtle nuttiness from tahini. They bake up with crisp edges, soft and chewy centers, and beautiful crinkled tops. It's the perfect treat when you’re craving something chocolate-forward with a modern twist.

Course Dessert, Snack

Cuisine American, Canadian

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 269kcal

Author Michelle

Ingredients

38 g salted butter slightly melted; add ⅛ teaspoon sea salt if using unsalted butter
7 ml tahini sesame paste stirred
40 g light brown sugar
15 g granulated sugar
1 large egg yolk
½ teaspoon vanilla extract
68 g all-purpose flour
⅛ teaspoon baking soda
40 g dark chocolate chunks or chocolate chips

Instructions

In a bowl, whisk together melted butter, tahini, light brown sugar and granulated sugar until smooth and glossy.
Mix in egg yolk and vanilla extract.
Sift in flour, baking soda, salt (if using) and mix just until a dough forms.
Fold in dark chocolate chunks.
Preheat oven to 350°F (175°C).
Scoop heaped tablespoon portions onto a parchment-lined sheet, leaving space in between.
Bake cookies at 350F for 8-10 minutes, until edges are set but centers look slightly underdone.
Note: if you prefer a rippled edge look, remove cookies halfway through the bake and bang the pan a few times before returning to the oven to continue baking.
Let cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to completely cool.

Notes

Yield: 4 x 3.25" cookies; size of cookies will vary depending on your scoop. I used a 3 tablespoon scoop.

Nutrition