Description
These Black & White Tahini Cookies are a delightful blend of nutty tahini and sweet honey, enhanced by the contrasting crunch of black and white sesame seeds. Soft and chewy in the center with crisp edges, these cookies offer a unique texture and flavor twist on a classic cookie. Perfect for those who love a rich, slightly savory cookie with a hint of sweetness.
Ingredients
Dry Ingredients
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (2 sticks), softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 3/4 cup tahini
- 1/4 cup honey
- 2 large eggs (at room temperature)
- 2 teaspoons pure vanilla extract
Coating
- 2 tablespoons black sesame seeds
- 2 tablespoons white sesame seeds
Instructions
- Prepare Dry Ingredients: In a bowl, whisk together all purpose flour, baking soda, baking powder, and salt until well combined.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, beat the unsalted butter, brown sugar, and granulated sugar on medium-high speed for about 5 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl as needed.
- Add Tahini and Honey: Add the tahini and honey to the creamed butter and sugar mixture, then mix for about one minute until fully incorporated. Scrape sides of bowl again.
- Incorporate Eggs and Vanilla: Crack the eggs into a liquid measuring cup and add the vanilla extract. With the mixer running on low, add the eggs one at a time, allowing each egg to blend fully before adding the next. Scrape down the bowl sides.
- Add Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients on low speed. Once all the dry ingredients are added, scrape down the sides and continue mixing until the dough is cohesive and fully combined.
- Shape Cookie Dough: Using a 2-tablespoon cookie scoop, form dough balls. Gently press the balls down slightly to create chubby disks. Place them on a parchment-lined baking sheet.
- Coat with Sesame Seeds: Pour black sesame seeds into one bowl and white sesame seeds into another. Carefully dip one half of each cookie disk into the white sesame seeds, pressing gently to adhere if necessary. Then dip the opposite half into the black sesame seeds. Transfer the coated cookies to a parchment-lined baking sheet.
- Chill Dough: Refrigerate the sesame-coated cookie dough disks for at least 20 to 30 minutes to firm up. This helps maintain shape during baking.
- Preheat Oven: Preheat your oven to 350°F (175°C). Arrange cookies evenly on baking pans, spacing about 2 inches apart, placing 6 to 8 cookies per pan.
- Bake Cookies: Bake cookies for 9 to 11 minutes, or until the edges are lightly browned and crisp but the centers remain soft.
Notes
- Ensure the eggs are at room temperature before adding to the batter for better emulsification.
- Chilling the dough is important to prevent spreading and to maintain the distinct sesame seed coating.
- You can substitute honey with maple syrup for a vegan variation, and use vegan butter to make these cookies vegan-friendly.
- Store cookies in an airtight container at room temperature for up to 5 days.
