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Salted Tahini Chocolate Cookies

These are a deeply satisfying and decadent cookie with an earthy tahini flavour. Making sure that the tahini is thoroughly mixed with a creamy consistency allows the cookies to have the perfect texture and richness.

Salted Tahini Chocolate Cookies
~ adapted from Butter & Brioche 
2/3 cup (150 g) unsalted butter, cubed
1 1/3 cup (250 g) brown sugar
1/3 cup (70 g) sugar
1 large egg
1 tbsp vanilla
2/3 cup (160 g) tahini, smooth and runny
1 1/4 cup (180 g) Flourist Sifted Spelt Flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup (225 g) semisweet or bittersweet chocolate, chopped
Flaky sea salt, for sprinkling (optional)

In a medium saucepan, on the lowest heat possible, melt the butter. Let it melt slowly into liquid, with no sizzling, or caramelization. Stir regularly. Pour the melted butter into a large mixing bowl and add both sugars, whisk until glossy. Add egg and mix until completely combined. Stir in vanilla and tahini and continue whisking for another minute or so, until thoroughly mixed.

In a separate bowl, combine together Flourist Sifted Spelt Flour, baking powder, baking soda, and salt.

Use a wooden spoon or spatula to mix in the dry ingredients. Once mostly blended, add in the chocolate and stir until the remaining flour is incorporated. Try not to over mix. 

Cover the bowl and place in refrigerator to chill for at least 30 minutes and up to 1 hour.

Preheat oven to 350º. Line two baking sheets with parchment paper.

Shape the dough into balls, using about 3 tbsp of dough for each cookie, and place on prepared baking sheets, about 3" apart. Sprinkle with the flaky sea salt if desired. Bake until the edges are crisp but the centre is still slightly soft, about 12-14 minutes, rotating the pan half way through. Cool on the pan for 15 minutes and then transfer to a wire rack.  

13 comments

Martha Hale

Excellent recipe! Definitely a keeper. Tahini is magical in these cookies, flavour of halvah and creates crispy edges. I roughly chopped bars of both dark and milk chocolate. The bigger shards of chocolate were a welcome flavour bomb in these coookies.

Bburns

Delicious – made w red fife and whole wheat per comments. Also formed smaller cookie. Nutty flavour w/o the nuts. A hit!

Rob

We have made these at least a half dozen times. Usually using all purpose or other flours, we finally got the consistency by using Flourist spelt flour as recommend and it made the difference in texture. Also reduced the sugar to 150 grams brown sugar and 100 grams coconut sugar and omitted the salt as the tahini has salt in it. Best cookies so far!

Katie Quinn

I just took these out of the oven and they look amazing! I measured everything in grams and used half red fife and red fife whole wheat as someone else suggested. I let the dough rest in the fridge for just under an hour and the texture looks great.

Chantal @ Flourist

Hi there Caro – we’re so sorry to hear about the cookies spreading! Different tahini brands can have very different consistencies, so this might have contributed to the issue. We would also recommend chilling the dough for longer before baking! We’ll look into the recipe to make sure it’s still providing us with good results.

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