Chocolate Tahini Sesame Cookies

These Chocolate Tahini Sesame Cookies are chewy and arguably my all time favorite cookie. Think classic chocolate chunk cookie but the chocolate and tahini are swirled into the cookies and then rolled in sesame seeds.

What kind of chocolate should you use for Chocolate Tahini cookies?

Usually I’m a whatever floats your boat kinda girl but for these cookies you really want to use good quality dark chocolate. Somewhere between 60%-80% dark chocolate, it should be a baking chocolate that melts well not chocolate chips which contain additives.

How to freeze cookie dough?

Simply put, chocolate chip cookies will always taste best straight from the oven. The best way to ensure this is always the case? Freeze your cookie dough in little balls and then bake from (mostly) frozen. I scoop the cookies onto a parchment lined baking sheet or plate and place it in the fridge first to firm up for 30 minutes. Put the cookie dough balls into a freezer bag, press out all the air, seal it shut, and pop it in the freezer. Whenever you want a freshly baked cookie, take out however many you want right before preheating the oven. Then bake according to the instructions below (aka 8 minutes, rotate, 4 minutes @ 350 F).

How to make chewy chocolate chip cookies?

To make extra chewy chocolate chunk cookies, this recipe uses bread flour and dark brown sugar. The combination of the two results in a deliciously extra chewy but not too crispy cookie. If you want a more traditional chocolate chunk cookies, these are my favorite classics!

Why chill the cookie dough?

Chilling the cookie dough actually does two things, one it will firm up the chocolate and tahini which means the cookies won’t just melt into puddles. Second, chilling the dough also allows everything to rest which helps with the structure and chewiness of the cookie.

Additional Recipes to try:

• Chocolate Chip Cookies
• Maple Tahini Chocolate Chunk Scones
• Brown Butter Oatmeal Chocolate Chunk Cookies

Tips for making the Tahini Chocolate Cookies

• Use high quality chocolate and butter – this will make all the difference in a cookies. I grew up with my mom using chocolate chips and there’s definitely something nostalgic about actual chocolate chips but for these you need to use baking chocolate bars because they melt smoothly and can mix into the batter.
• The butter should be room temperature, not melted. If the butter is too soft it won’t beat properly and the dough will be difficult to scoop.
• This is one of those recipes where it really does matter if your ingredients, specifically the butter and eggs are at room temperature. It will help create a smooth and creamy cookie that bakes evenly.
• Don’t over mix your batter. Once you don’t see any flour left, stop mixing otherwise you’ll end up with tough cookies.
• The tahini should be added in first but it doesn’t need to be completely mixed in. Once you add the melted chocolate, only do 5-6 big quick mixes. You want these to appear marbled. If you mix too much you’ll just end up with chocolate cookies.
• These cookies do need to chill, ideally overnight but if you’re in a hurry they can be frozen for a couple hours.
• Store freshly baked cookies in an airtight bag or container at room temperature is best.

Ingredients

• Butter: I use room temperature unsalted butter but you can use salted too if that’s what you have on hand.
• Sugar: Dark brown sugar should be used for these cookies to create the ultimate chewiness. Light brown will work too, just won’t be as chewy.
• Salt: sea salt balances out the sweetness of the cookies and pairs perfectly with chocolate you can also add flaked salt after baking in addition to the salt in the cookie dough.
• Vanilla Extract: It may seem counterintuitive but vanilla extract enhances chocolate and other flavors in the cookies.
• Eggs: I use standard large eggs from the store; just be sure they are at room temperature.
• Flour: This recipe uses 100% bread flour for the ideal chewiness.
• Baking Soda & Baking Powder: these are important for the texture, shape and structure of the cookies.
• Tahini: Tahini is a sesame seed butter made from ground up sesame seeds. Make sure to use one that is just sesame seeds or sesame seeds and salt. I think you could substitute peanut butter or almond butter but I haven’t tested them.
• Chocolate: High quality dark chocolate should be used for melting into the cookie dough.
• Sesame Seeds: Rolling the bottom and sides of each cookie in sesame seeds creates a delicious crunch as well as highlights the sesame flavor.

How to make Tahini Chocolate Cookies

Chocolate Tahini Cookie Dough

• In the bowl of a stand mixer, add in the butter, brown sugar, vanilla, salt and both eggs.
• Use the paddle attachment to cream the mixture on medium speed for about 3 minutes until it becomes a few shades lighter. Scrape the sides and bottom of the bowl.
• Dump in the bread flour, baking soda, and baking powder.
• Use the mixer to mix on low until just combined. It’s ok if some flour is still visible.
• Melt the chocolate in a microwave safe bowl or on the stove in a double boiler.
• Pour the tahini into the cookie dough and use a flat rubber spatula to mostly fold it into the batter, you want some still visible.
• Pour the melted chocolate into the cookie dough and fold 5-6 times into the cookie dough. It should be visibly marbled, don’t over mix.
• I like big cookies so I used a quarter cup ice cream scoop but you could do any size you want, you’ll simply need to adjust the baking time accordingly.
• Line a small tray or baking sheet with parchment paper or a silicone baking mat and scoop the cookie dough on.
• Once all the dough has been scooped, cover the cookies with plastic or a second baking sheet upside down.
• Place in the fridge for at least 4 hours, ideally overnight or in the freezer for 2 hours.

Bake the cookies

• Preheat the oven to 350 F and place a rack in the center of the oven.
• Roll the bottom and sides of the chilled cookie dough balls in sesame seeds. Place 6 of the cookies onto a lined baking sheet, leaving at least 3″ of space between each cookie.
• Bake for 8 minutes in the preheated oven, then rotate the pan and bake for another 3-4 minutes until the edges are golden brown.
• The centers will look very soft but they are baked.
• Take the tray out of the oven and bang the tray on the counter 2-3 times, forcefully to flatten the cookies. Leave them on the sheet for 5 minutes. Bake the next tray while this one cools.
• After 5 minutes, use a spatula to transfer the cookies to a wire rack to cool fully.

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