Tahini And Cocoa Fudge Cookies
These decadent, fudgy cookies feature a rich, nutty flavor from tahini balanced with deep cocoa notes. They have a soft, chewy center and slightly crisp edges, offering a sophisticated twist on classic chocolate cookies without any alcohol or pork products.
Ingredients
Ingredients
- 1 cup all-purpose flour spooned and leveled
- 0.33 cup unsweetened cocoa powder natural or Dutch-processed
- 0.5 tsp baking soda
- 0.25 tsp salt fine sea salt
- 0.5 cup unsalted butter softened at room temperature
- 0.75 cup granulated sugar
- 0.33 cup well-stirred tahini
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 0.5 cup dark chocolate chips optional, for extra fudginess
Notes
Storage: Keep cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a sealed bag for up to 3 months; thaw at room temperature before serving. Make-ahead: The cookie dough can be prepared, portioned, and chilled in the refrigerator for up to 3 days or frozen for 1 month; bake directly from chilled, adding 1-2 extra minutes. Variations: Substitute tahini with almond butter for a different nutty flavor, or add a pinch of cinnamon to the dry ingredients. For a gluten-free version, use a 1:1 gluten-free flour blend. Serving suggestion: Enjoy warm with a glass of milk or dairy-free alternative for a comforting treat.