Fudgy tahini brownie cookies
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!
Equipment
- Mixing bowls
- Hand or stand mixer (optional)
- Baking tray
- Parchment paper
- Ice cream or cookie scooper
Ingredients
Cookie dough
- 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
Add-ins
- 1/4 cup (40g) chopped chocolate or chips, semisweet or milk
- 4 - 5 tbsp tahini
- flaky sea salt
Instructions
- 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.
Notes
- 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.