Chocolate Tahini Cookies

Recipe and photo by Tami Ganeles Weiser Yield:  36 cookies
Prep Time:  20 minutes Chilling Time:  30 minutes Cook Time:  15 minutes

Chocolate Tahini Cookies

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



  1. 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.
  2. 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.
  3. 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.

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