Dark Chocolate Tahini Cookies
Fudgy in the center with a paper thin crackle on top. Tahini keeps them from being too rich and adds a savory hum you cannot quite place.
- 15 min
- Prep
- 12 min
- Cook
- 27 min
- Total
Per serving
- Protein3 g
- Carbs22 g
- Fat10 g
Flavor profile
- 1
Beat tahini, butter, and brown sugar until fluffy, then beat in the egg.
4 min - 2
Fold in the flour, cocoa, and baking soda, then the chopped chocolate. Chill the dough.
30 min - 3
Roll walnut sized balls in sesame seeds and space them well on lined trays.
8 min - 4
Bake at 180C until the edges are set but the middles still look underdone. They firm as they cool.
11 min
From the kitchen
- Underbaking by a minute is the difference between a good cookie and a great one.
Your take
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