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5 from 3 votes
A batch of chocolate tahini cookies on a baking sheet, with a glass bowl of sesame seeds next to it.
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Chocolate Tahini Cookies
Prep Time
40 mins
Cook Time
15 mins
Chill Time
1 hr
Total Time
1 hr 55 mins
 

Chocolate ganache and sweet, nutty tahini are a match made in heaven in these irresistible Chocolate Tahini Cookies!

Course: Dessert
Cuisine: Middle Eastern
Servings: 18 cookies
Author: Dee Frances
Ingredients
Chocolate Ganache
  • ½ cup (3 oz/85 g) bittersweet chocolate , chopped
  • ⅓ cup (2 ½ oz/75 ml) heavy whipping cream , at room temperature
Cookie Dough
  • 2 ½ cups (12 ½ oz/355 g) all-purpose flour
  • 1 cup (8 oz/225 g) granulated sugar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (8 oz/225 g) butter , softened
  • ⅔ cup (5 oz/142 g) tahini , at room temperature
Instructions
To Make the Ganache

  1. In a large heat-proof bowl add the chopped chocolate and set aside. In a small saucepan on low heat add the heavy whipping cream and bring to a simmer. Turn the heat off and immediately pour the hot cream over the chocolate without stirring. Cover the bowl with cling-wrap and let the mixture sit for 3-5 minutes.

  2. Gently whisk the ganache until smooth and glossy. Allow the ganache to set in the refrigerator for about an hour.

  3. Using a teaspoon, scoop 18 balls of ganache. Place in the fridge while you prepare the cookie dough.

To Make the Cookie Dough

  1. In a large bowl, mix the flour, sugar, baking soda, and salt. Then add the butter and tahini, and mix using a spatula until the dough comes together.

To Assemble the Cookies

  1. Using a medium-sized cookie scoop (1 ½ tablespoons), scoop the dough into your hand, then press a ganache ball into the center of it and pinch the cookie dough around it to enclose it. Roll it between your palms to make a ball and place on your prepared baking sheet. Then, using your hands, flatten the dough into a ½ - inch thick round.

  2. Continue with the remaining dough and ensure 3 inches of space between each cookie.

  3. Bake at 350°F (180°C) for 15-18 minutes until the edges are golden brown. Allow to cool before enjoying.

  4. Store the cookies at room temperature in an airtight container for up to 2 days.

Recipe Notes
  • Choose Quality Tahini: Use smooth, pourable tahini with a fresh, nutty flavor. Avoid overly bitter or clumpy varieties.
  • Avoid Flavored Tahini: Double-check that your tahini is plain—steer clear of any savory varieties like garlic-flavored.
  • Use Good Chocolate or Ganache: Ganache made with real chocolate sets better than spreads.
  • Freeze Soft Chocolate Spreads: If using Nutella or other chocolate spreads, freeze the scoops first—they’re too soft to handle at room temperature.
  • Don’t Skip Ganache Chilling: Let the ganache firm up in the fridge before scooping—it makes filling the cookies much easier.
  • Chill Dough if Too Soft: If the dough feels sticky or warm, chill it for 10–15 minutes to make it easier to shape and fill.
  • Do a Bake Test First: More ganache leads to more spread. Bake one test cookie before assembling the rest to find your ideal ratio.
  • Seal the Filling Well: Make sure the ganache or filling is completely enclosed in dough to prevent leaks during baking.
  • Leave Enough Space: The cookies spread slightly—space them about 3 inches apart on the baking sheet.
  • Avoid Overbaking: Bake just until the edges are golden. Overbaking will dry out their tender texture.
  • Swirl for a Neat Look: Use a round cookie cutter to gently swirl hot cookies right out of the oven for picture-perfect rounds.
  • Cool Fully Before Moving: Let cookies cool completely before transferring to avoid breaking their delicate texture.