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Fudgy Chocolate Tahini Cookies

Fudgy Chocolate Tahini Cookies

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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

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the tahini, granulated sugar, brown sugar, egg, and vanilla until smooth and well combined.
  3. Sift in the cocoa powder, flour, and baking soda.
  4. Gently fold the dry ingredients into the wet mixture using a spatula until a thick dough forms.
  5. Scoop tablespoon-sized portions of dough and place them on the baking sheet 2 inches apart.
  6. Lightly press down on each dough ball and sprinkle with a pinch of flaky sea salt.
  7. Bake for 10-12 minutes until the edges are set but the centers are still soft.
  8. Allow the cookies to cool completely on the baking sheet to firm up.
  9. 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.