Tahini cookies are a perfect mix of nutty tahini, rich chocolate, and buttery goodness. Soft in the centre and crispy on the edges, these treats pack a punch of flavour and are perfect for both vegans and non-vegans looking to upgrade their snack game.
Ingredients
8 tablespoons (115g, 4 ounces) unsalted butter, at room temperature
½ cup (120ml) tahini, well stirred
½ cup (100g) granulated sugar
½ cup (90g) packed light brown sugar
1 large egg, at room temperature
1 large egg yolk
1 teaspoon vanilla extract
1 cup plus 2 tablespoons (150g) flour
¾ teaspoon baking soda
1 teaspoon salt
2 cups (280g) bittersweet or semisweet chocolate chunks, chocolate chips, or sesame seeds
Instructions
In a large bowl, mix the butter, tahini, granulated sugar, and brown sugar with a spatula for 4-5 minutes until the mixture becomes light and fluffy. Alternatively, use a stand mixer on medium speed for the same effect.
Mix in the egg, egg yolk, and vanilla extract for 1 more minute, scraping down the sides of the bowl until fully combined.
READ ALSO: Learn To Make Delicious Yoghurt Parfait Using This Recipe
With your mixer on low speed, gradually add the dry mixture to the wet ingredients. Stir until just combined, then gently fold in your choice of chocolate chunks, chips, or sesame seeds. Be careful not to overmix.
Cover the bowl with plastic wrap and refrigerate overnight. This resting period allows the flavours to meld and helps the cookies hold their shape during baking.
Preheat the oven to 325ºF (160ºC). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
Using an ice cream scoop or your hands, form the dough into rounds. For small cookies, shape them into 1½-inch (3.5 cm) balls; for larger ones, aim for 2 inches (5 cm) in diameter. Arrange the cookies about 3 inches (8 cm) apart on the baking sheets to allow for spreading.
Place one baking sheet on the oven’s middle rack and bake. Small cookies will be ready in about 12 minutes, while larger cookies may take 14–15 minutes. To ensure even browning, turn the baking sheet midway through the baking time. The cookies are done when the edges are golden and the centres remain pale.
Remove the cookies from the oven and, while still warm, sprinkle a pinch of flaky salt over the top. Allow to cool on a wire rack before serving.
Enjoy your tahini cookies.
