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Black Tahini Chocolate Cookies Recipe

Home » Written Recipes » Recipes » Desserts » Cakes » Black Tahini Chocolate Cookies Recipe
Black tahini chocolate cookies

Serving Details

  • Servings: 12 cookies
  • Preparation Time: 15 minutes
  • Cooking Time: 12-15 minutes
  • Total Time: 30 minutes

Recipe Description

Indulge in these rich and decadent Black Tahini Chocolate Cookies. The combination of dark chocolate and nutty black tahini creates a unique flavor profile that’s both satisfying and delicious. Perfect for dessert or a midday treat!

Cooking Time

  • Preparation Time: 15 minutes
  • Cooking Time: 12-15 minutes

Nutritional Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup black tahini
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup dark chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
  3. In another bowl, beat the softened butter, brown sugar, and granulated sugar until creamy.
  4. Add black tahini, vanilla extract, and the egg to the butter mixture. Mix until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the dark chocolate chips.
  7. Drop tablespoon-sized portions of dough onto the prepared baking sheet, leaving space between each cookie.
  8. Bake for 12-15 minutes, or until the edges are set. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

FAQs

Can I use regular tahini instead of black tahini?

Yes, you can substitute regular tahini, but the flavor will be slightly different.

How should I store the cookies?

Store the cookies in an airtight container at room temperature for up to a week.

Can I freeze the cookie dough?

Yes, you can freeze the dough for up to three months. Thaw in the refrigerator before baking.

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