Fudgy Chocolate Tahini Cookies
An indulgent, brownie-like cookie that pairs intense dark chocolate with the nutty, toasted depth of creamy tahini, finished with a touch of flaky sea salt.
Ingredients
Scale
- 1/2 cup (120 grams) smooth tahini
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (50 grams) light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup (30 grams) unsweetened cocoa powder
- 1/2 cup (65 grams) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon flaky sea salt, for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the tahini, granulated sugar, brown sugar, egg, and vanilla until smooth and well combined.
- Sift in the cocoa powder, flour, and baking soda.
- Gently fold the dry ingredients into the wet mixture using a spatula until a thick dough forms.
- Scoop tablespoon-sized portions of dough and place them on the baking sheet 2 inches apart.
- Lightly press down on each dough ball and sprinkle with a pinch of flaky sea salt.
- Bake for 10-12 minutes until the edges are set but the centers are still soft.
- Allow the cookies to cool completely on the baking sheet to firm up.
- Serve once cooled for the best fudgy texture.
Notes
- Use a high-quality, runny tahini for the best moisture and fudge factor.
- Do not over-bake; the cookies will continue to set as they cool on the pan.
- If the dough is too soft to handle, chill it for 15 minutes before scooping.
Find it online: https://dishmio.com/fudgy-chocolate-tahini-cookies/
