Prep Time: 20 min
Total Time: 154 min
Yield: 12
These Black Sesame Tahini Dark Chocolate Cookies are rich, nutty, and perfectly chewy with a crisp edge. The bold flavors of dark chocolate and black sesame shine through, balanced by creamy tahini. Chill the dough for the best texture—and freeze extras to bake anytime a craving hits.
1/2 cup Butter
1/2 cup Tahini
1/2 cup Granulated Sugar
1/2 cup Brown Sugar, packed
1 Egg
1 Egg Yolk
1 cup + 2 tablespoons Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
2 cups Dark Chocolate, chopped into chunks
1/2 cup Black Sesame, toasted
Flakey Salt, for garnish
In the bowl of a stand mixer with paddle attachment, beat the butter, tahini, granulated sugar and brown sugar on medium speed for about five minutes or until light and fluffy.
Add the egg and the yolk, continue to mix for another three to four minutes. Stopping the mixer to scrape down the sides of the bowl during mixing to make sure everything mix well.
In another bowl whisk together the flour, baking soda, and salt. Add the dry ingredients to the mixture and mix until just combined. Then add the chocolate chips and fold with spatula.
Scoop the dough into 12 golf ball-sized portions (2 to 3 tablespoons). Chill the cookies in the fridge for at least 2 hours.
Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper.
Place the sesame seeds in a bowl. Dip the cookie ball into the bowl to coat top of the cookie with sesame seeds. Repeat this process with all the cookie balls.
Place the cookies in the baking tray. Bake in the oven for 12-14 minutes, turning the baking sheet in the oven midway during baking, until the cookies are golden brown around the edges but still pale in the center.
Remove from the oven, sprinkle cookies with flaky sea salt, and let the cookies cool on the baking sheet. Enjoy!
