Dark Chocolate & Black Tahini Cookies


Gooey, rich and indulgent with the right balance of bitter meets sweet, these chocolate cookies are something else. They’re like a cross between pudding and a cookie. Delicious straight out of the oven and days later too.

Sesame seeds are something we’re most used to in savoury dishes. As a sprinkle to East-Asian inspired dishes or on top of burger buns.¬†In this recipe, we blitz up black sesame seeds to make a bitter and nutty tahini. The tahini¬†compliments the bitterness of dark chocolate to make a cookie that makes you literally sigh in awe at how good they are.

Packed full of vitamins and minerals, sesame seeds are a source of magnesium, calcium and fibre, and are also one of the most economic seeds to buy in bulk.

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Black Tahini & Dark Chocolate Cookies

These amazing dark chocolate and back tahini cookies are like a cross between pudding and a cookie. Soft, gooey and with a bittersweet hit!

Course Biscuits
Author FentonEats

Ingredients

  • 50 g unsalted butter at room temperature
  • 150 g dark brown sugar
  • 100 g caster sugar
  • 220 g self-raising flour sifted
  • 200 g dark chocolate
  • 2 tbsp cocoa powder sifted
  • 2 tbsp milk
  • 100 g black tahini see note
  • sesame seeds for sprinkling

Instructions

  1. Beat the butter and sugars until pale and 'fluffy' and then add the egg, mixing until fully incorporated. The add the black tahini and continue mixing in

  2. Slow down the mixer whilst you add the dry ingredients - flour, cocoa powder and dark chocolate. Mix, you want a relatively stiff, doughy texture and not runny. If the mix looks too stiff then add a tbsp of milk and mix before adding another if need be

  3. Refrigerate for about 15 minutes to make it easier to spoon out for baking and in the meantime preheat an oven to 180C/160C fan/gas 4 and line a couple of baking sheets

  4. Either using an ice cream scoop or a large spoon, spoon out small balls (2.5cm spheres-ish, place them on the sheet leaving enough room to spread, so 3cm or so. Push them down slightly and then spinkle some sesame seeds ontop

  5. Bake for 6-8 minutes, they'll look a little soft in the middle, that's good, take em out, they'll cool down and harden up a bit. Leave then cool for a minute and then transfer onto a wire rack

Recipe Notes

if using shop bought tahini and liquidy then use 80g, you can also use white tahini too, it'll still have the nuttiness, just less of that bitter not, which you may prefer, if so, use 80g too

Adapted from BBC Good Food

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