Chocolate Tahini Cookies
Recipe and photo by Tami Ganeles Weiser
Prep Time: 20 minutes Chilling Time: 30 minutes Cook Time: 15 minutes
Tahini gives these sandy chocolate cookies a slightly nutty ring. Deee-licious.
1½ cups (320 grams) granulated sugar
1 stick (113 grams/ ½ cup/8 tablespoons) unsalted butter, room temperature
4 large eggs
¼ cup sesame paste (tahini)
2 teaspoons vanilla bean paste
2 teaspoons chocolate liqueur
3¾ cups (520 grams) unbleached all-purpose flour, plus more for dusting
1 teaspoon salt
⅓ cup (40 grams) unsweetened Dutch-process cocoa powder, plus more for dusting
2 teaspoons (10 grams) baking powder
- In the bowl of a stand mixer fitted with a paddle attachment, combine the sugar and butter and mix at medium speed until light in color and fluffy. Add the eggs, one at a time, and mix until incorporated. Add the tahini, vanilla, and chocolate liqueur and mix just to combine. Add the flour, salt, cocoa, and baking powder and mix just until you have a crumbly, pebbly texture. Transfer to a work surface and press into a ball. Divide the ball in half, wrap each piece in plastic wrap, and press into flat discs. Refrigerate, covered, for about 30 minutes, until chilled.
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper or Silpats. Dust a work surface and a rolling pin with a little flour and cocoa. Unwrap 1 disc and roll the disc into a rectangle about ¼ inch thick, shaping the rectangle as well as you can. Using a 3-inch circular cutter, cut out about 18 cookies, rerolling any scraps and cutting them as you work. Place them on the prepared baking sheets, about ½ inch apart. Roll and cut the remaining dough into 18 more cookies.
- Bake for 11 to 13 minutes, or until golden, working in batches as necessary. Transfer to a wire rack to cool. Serve immediately or store in a sealed container for up to 10 days.