Black tahini chocolate cookies

Black tahini chocolate cookies

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(3 ratings)

Prep: 20 mins Cook: 8 mins

More effort

makes 20

Make your own tahini using black or white sesame seeds, this recipe shows you how. Black ones have a nuttier, sweeter flavour, making them perfect for baking 

Nutrition and extra info

Nutrition: per cookie

  • kcal254
  • fat13g
  • saturates5g
  • carbs29g
  • sugars21g
  • fibre1g
  • protein3g
  • salt0.2g
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Ingredients

  • 50g salted butter, softened
  • 125g light brown muscovado sugar
  • 125g golden caster sugar
  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g self-raising flour
  • 2 tbsp cocoa powder
  • 200g milk chocolate, broken into chunks
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

  • 100g white chocolate, melted, for drizzling
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

For the black tahini

  • 100g black sesame seeds (available at Waitrose), plus extra for decorating
  • 100g flavourless oil
  • 30g maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

Method

  1. First, make the black tahini. Toast the sesame seeds in a small pan over a gentle heat until you can smell the sesame aroma. Transfer to a mini processor and blitz. Pour in the oil gradually until a paste forms. Add the maple syrup and blitz again. Tip into a small bowl until ready to use.

  2. Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. In a large bowl, beat the butter and sugars together until pale and fluffy. Add the egg and 80g of black tahini paste, and beat to combine. Tip in the flour, cocoa and milk chocolate chunks, and beat until fully incorporated.

  3. Using an ice cream scoop, ball the dough into about 20 pieces and place on the baking sheets. Press each ball lightly so it’s a little flatter, leaving plenty of room between them, as they will spread.

  4. Bake for 6-8 mins until still soft in the middle – they will harden as they cool. Leave to cool on the sheets for a few mins before transferring to wire racks to cool completely.

  5. Once cooled, drizzle white chocolate zigzags all over the cookies and sprinkle some black sesame seeds on top. Will keep in an airtight container for 3 days.

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Comments, questions and tips

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raem234
12th Sep, 2016
5.05
I don't normally leave reviews but these are the best cookies I have EVER made! They are so moreish and taste quite 'grown-up' for a cookie, they are not overly sweet or sickly but they are so delicious, and gooey but with a crunch - the ultimate cookie for me! I also used shop-bought tahini, adding a little of the chocolate (maybe 4/5 squares) melted to give a bit more colour to the dough, and finally, I added a splash of milk at the end to help to bring it together, as it does look very dry, as the other review pointed out.
rosievimes's picture
rosievimes
25th Jul, 2016
5.05
These were SO good, though will admit to cheating on the first attempt & used shop bought tahini. Found the mixture was too thick to beat once the flour, choc & Cocoa were added, so bought the dough together with my hands instead and they turned out fine. Really lovely nutty flavour, and gorgeous chewy consistency. Will definitely try again & experiment with dark choc.
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