Have you ever craved something that combines the rich fudginess of brownies with the convenience of cookies? Look no further than these Tahini Brownie Cookies. These delectable treats merge the best of both worlds – the intense chocolate experience of a brownie with the perfect crisp-chewy texture of a cookie. The secret ingredient? Tahini, a silky sesame paste that adds a subtle nutty depth and creates an irresistibly moist texture that will keep you reaching for “just one more.”
What makes these cookies truly special is their versatility. They’re sophisticated enough for a dinner party dessert but simple enough for an everyday treat. The earthy undertones of tahini perfectly complement the dark chocolate, creating a complex flavor profile that elevates these cookies beyond ordinary chocolate treats. Plus, they’re deceptively easy to make – just one bowl for the wet ingredients, another for the dry, and you’re on your way to cookie perfection. Get ready to discover your new favorite chocolate indulgence!
These Tahini Brownie Cookies were born from my endless experimentation with tahini – that magical sesame paste that brings creaminess and complexity to everything it touches. While most people associate tahini with hummus or other savory dishes, I’ve always believed its nutty profile works wonderfully in sweet applications. After numerous test batches (and very happy neighbors who received the “almost perfect” versions), I finally cracked the code to cookies that maintain that coveted brownie-like interior while developing the perfect crackly top.
The beauty of these cookies lies in their textural contrast. The edges provide a slight crisp while the centers remain undeniably fudgy. The tahini not only contributes to this perfect texture but also adds a sophisticated flavor note that makes these cookies distinctive without being overwhelming. Even those who claim they don’t like tahini have been converted after just one bite of these chocolate wonders. They’re perfect with a glass of milk, a cup of coffee, or even a bold red wine for an adult pairing.
Ingredients
- 1 cup (170g) high-quality dark chocolate (70% cocoa), chopped
- ½ cup (113g) unsalted butter
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) light brown sugar, packed
- ½ cup (120g) well-stirred tahini
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup (95g) all-purpose flour
- ¼ cup (25g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon espresso powder (optional, enhances chocolate flavor)
- ½ cup (85g) chocolate chips or chunks
- Flaky sea salt for sprinkling (optional)
Instructions
- In a medium heatproof bowl, combine the chopped dark chocolate and butter. Melt together using either a double boiler or in 30-second intervals in the microwave, stirring between each interval. Once melted and smooth, set aside to cool slightly.
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, and tahini until well combined. Add the eggs one at a time, whisking thoroughly after each addition until the mixture looks smooth and glossy.
- Pour in the cooled chocolate-butter mixture and vanilla extract. Whisk until fully incorporated and the batter looks shiny.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, salt, and espresso powder (if using). Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix.
- Fold in the chocolate chips or chunks. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to overnight. This chilling step is crucial for developing the perfect texture.
- When ready to bake, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Using a cookie scoop or spoon, portion the dough into 2-tablespoon balls and place them on the prepared baking sheets, leaving about 2 inches between each cookie as they will spread.
- If desired, sprinkle each cookie with a small amount of flaky sea salt for that perfect sweet-salty contrast.
- Bake for 10-12 minutes, until the edges are set but the centers still look slightly underdone. This ensures the perfect brownie-like center. The cookies will develop crackly tops as they bake.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Recipe Notes
This recipe yields approximately 18-20 cookies, depending on size. The cookies will keep in an airtight container at room temperature for up to 5 days, though they’re at their absolute best within the first 48 hours. For longer storage, you can freeze the baked cookies for up to 3 months, or freeze the portioned dough for fresh-baked cookies anytime.
Tahini Tips
For the best results, use a high-quality tahini that’s well-stirred before measuring. The consistency should be smooth and pourable, similar to natural peanut butter. If your tahini is particularly thick or dry, you might need to add a teaspoon or two of neutral oil to achieve the right consistency. Remember that tahini varies considerably between brands – some are more bitter than others. I recommend tasting your tahini before using it; if it’s on the bitter side, you might want to increase the sugar by a tablespoon or two.
Variations to Try
The beauty of these cookies is how adaptable they are. For a more intense sesame flavor, try rolling the dough balls in sesame seeds before baking. For a holiday twist, add ¼ teaspoon of cinnamon and a pinch of cardamom to the dry ingredients. White chocolate chips make a striking contrast against the dark cookie base, while chopped walnuts or hazelnuts add delightful texture. For special occasions, consider sandwiching two cookies with a simple tahini buttercream for an elevated dessert experience.
What I love most about these Tahini Brownie Cookies is how they transform throughout their lifespan. Fresh from the oven, they’re gooey and almost pudding-like in the center. After cooling completely, they develop that perfect chewy-crisp balance that defines an excellent cookie. And should they last more than a day (which rarely happens in my household), they become denser and more intensely flavored – perfect for dunking in coffee or crumbling over ice cream.
The first time I served these at a gathering, I watched as guests who initially took one cookie “just to try” kept returning to the platter until they were completely gone. The combination of rich chocolate with the subtle earthiness of tahini creates an addictive flavor that’s both familiar and intriguingly different. If you’re looking to expand your cookie repertoire beyond the usual suspects, these Tahini Brownie Cookies deserve a prime spot in your baking rotation.
So go ahead, preheat that oven and stir your tahini. In less than an hour, you could be enjoying these perfect chocolatey treats that bridge the gap between cookie and brownie. Just be prepared to share the recipe – everyone will be asking for it!