Tahini Chocolate Cookies - Greenspoon

Download our app on iOS or Android

Tahini Chocolate Cookies

Tahini Chocolate Cookies

Course: Recipes, Dessert, Kids, Treat

These delicious cookies come from the boy who bakes, as I love his recipes and inspiration. I changed a few elements in the making, such as swapping rye flour out for buckwheat and using jaggery instead of sugar, and a little less chocolate.

Makes 20 or so.

INGREDIENTS

  • 125g Twajenga buckwheat flour

  • 100g plain flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 100g Brown’s unsalted butter, room temperature

  • 75g Achva tahini

  • 150g Fairleigh’s jaggery brown sugar

  • 1 large egg

  • 1 large egg yolk

  • 1 tsp Epicurious Hedgehog vanilla extract

  • 200g Absolute chocolate (65-75% cocoa solids), roughly chopped

  • Twajenga sesame seeds, to coat

Directions

  • To make the cookie dough place the flours, baking powder, baking soda and salt into a large bowl and mix together to combine, set aside.
  • Place the butter, tahini and sugar into a large bowl and using an electric mixer beat together until light and fluffy, about 5 minutes. 

    Add the egg, yolk and vanilla and beat until combined. 
  • Add the dry ingredients and mix until combined, then add the chocolate and mix until evenly distributed. 
  • Scoop the dough into a bowl, cover with clingfilm and refrigerate for about 1 hour until firm. I often make these in the evening and bake off the dough the next day.
  • Scoop the cookie dough into pieces about 60g in size.

    Roll into balls and then coat in sesame seeds, you’re not looking to completely cover the cookie just a nice even coating over all the cookie.
  • Place onto parchment lined baking trays, a couple of inches apart, and then bake in an oven preheated to 190C (170C fan) for about 10-11 minutes.

     This temperature is a little higher than normal to help set the cookies earlier so they don’t spread as much.  
  • After they’ve been in the oven for about 7 minutes remove the trays from the oven and give them a firm tap on the surface before placing back in the oven for the remaining time until browned around the edges. 
  • Allow the cookie to cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.
  • These cookies will keep in a sealed container for about 3-4 days.

    Shop the Ingredients

    © Copyright 2024 Greenspoon | Privacy Policy | Terms and Conditions

    0
    Order before 10pm and get it delivered next day before 3pm. Order before noon and get it delivered today. Order GreenspoonGo for delivery within 3 hours between 8am and 7pm! Minimum of KShs 2,000 for delivery.
    Welcome Guest! Waving Emoji Register with Greenspoon to save your cart, save products for later, view order history & more! Register Already a customer? Sign in
    Your Cart is empty!

    It looks like you haven't added any items to your cart yet.

    Browse Products