These small batch rich and fudgy brownie cookies are swirled with tahini for a nutty boost of flavor and then topped with flaky sea salt. They’re perfect for chocolate lovers and were made to be eaten with a glass of milk!
Thick, rich, super chocolatey cookies filled with chocolate chunks and tahini swirls? Yes please!
These tahini brownie cookies are made with semisweet chocolate and cocoa powder and then swirled with tahini, a nutty paste made from sesame seeds. A sprinkle of flaky sea salt gives that perfect sweet and salty balance – SO good and such a decadent indulgence!
The small batch recipe only makes 5 – 6 cookies, which is perfect for small households like mine. If you want more cookies (I can’t blame you. I always want more cookies!), simply double or triple the recipe.
What is tahini?
Tahini is a paste made from ground sesame seeds. It’s super nutty and fragrant and goes wonderfully with chocolate. I love spreading it on toast and using it in savory dishes as well as sweet! You can usually find it in your local grocery store next to the peanut butter.
Ingredients for super chocolatey cookies
This recipe calls for classic brownie ingredients – all purpose flour, sugar, eggs, butter, and vanilla. Along with these ingredients, there are a couple special ones to call out:
Instant espresso powder – just a 1/2 tsp of instant espresso powder really helps enhance the chocolatey flavors of this cookie without making the cookies taste like coffee. Espresso powder is always my secret weapon when I really want to bring out the chocolate flavor in a bake! If you don’t have espresso powder, you can use instant coffee powder or just leave it out.
Semisweet chocolate – it’s important to use good quality semisweet chocolate bars for the batter, and not chocolate chips. Chocolate chips are coated in a material that makes it hard to melt and incorporate smoothly into the batter. I like to use 86% dark chocolate by Ghirardelli, though anything over 70% will work.
Tahini – tahini’s nutty flavors go perfectly with chocolate. I like to use unsweetened tahini to balance out the sweetness of the cookie
Flaky sea salt – desserts like these tahini cookies are the reason I always have some flaky sea salt in my kitchen. The slight saltiness enhances the chocolate and balances out the sweetness. If you don’t have any on hand, you can leave it out – but just a little pinch does wonders for this cookie!
Other cookies recipes I love:
- Super chunky chocolate chip cookies
- Cranberry oatmeal cookies
- Tuscan shortbread cookies (rosemary olive oil)
If you make this recipe, please let me know! I always love to see what my readers are baking. You can comment below or tag me on Instagram @halicopteraway.
Recipe adapted from Tutti Dolci
Fudgy tahini brownie cookies
- Mixing bowls
- Hand or stand mixer (optional)
- Baking tray
- Parchment paper
- Ice cream or cookie scooper
- 1/3 cup (47g) all purpose flour
- 1 tbsp (6g) cocoa powder
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1/2 tsp instant espresso powder (optional)
- 4oz (115g) semisweet chocolate, chopped fine
- 2 tbsp (30g) unsalted butter, cubed
- 1 egg
- 1/4 cup (50g) granulated sugar
- 1/4 cup (50g) brown sugar
- 1/2 tsp vanilla extract
- 1/4 cup (40g) chopped chocolate or chips, semisweet or milk
- 4 – 5 tbsp tahini
- flaky sea salt
- Line a baking tray with parchment paper and preheat the oven to 350°F.
- In a small mixing bowl, whisk together the flour, cocoa powder, baking powder, salt, and espresso powder. Set aside.
- Place the chopped chocolate and butter in a microwave-safe bowl. Microwave for 30 – 45 seconds, making sure to check every 10 seconds and stir the chocolate. It's important to microwave in 10 second intervals so the chocolate doesn't burn. Alternatively, you can melt the chocolate and butter over a double boiler on the stove. Once the chocolate is melted and smooth, set aside to cool.
- Use a hand mixer or stand mixer fitted with the whisk attachment, beat together the egg, granulated sugar, and brown sugar until pale and light. You can also do this by hand. Stir in the vanilla extract and melted chocolate and butter. Add the dry ingredients and stir in until just combined.
- Fold in the chocolate chunks. Drop 6, one-teaspoon-sized drops of tahini throughout the mixing bowl. Use a butter knife to gently swirl in the tahini, being careful not to fully incorporate it. The mixture should resemble thick brownie batter.
- Use an ice cream scooper to place even balls of batter onto the prepared baking sheet, making sure to space each scoop 2 – 3 inches apart. Top each scoop with another tsp of tahini and gently use the butter knife to swirl it in. Bake for 14 – 16 minutes. Remove from the oven and sprinkle with flaky sea salt. Let cool for 10 minutes on the tray.
- The small batch recipe only makes 5 – 6 cookies, which is perfect for small households like mine. If you want more cookies, simply double or triple the recipe.
- If you don’t have a hand or stand mixer, you can easily make this recipe by hand.
- Make sure to use good quality semisweet chocolate bars for the batter, not chips. Chips are coated with a material that makes it difficult to melt and incorporate smoothly. To make the chocolate easier to melt, chop it very fine.