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Delicious Tahini-Chocolate Swirl Cookies Recipe

These tahini-chocolate swirl cookies not only combine unique flavors but also create a delightful visual appeal. The steps below will guide you through the process of making these delectable treats.

Ingredients

To create these cookies, you’ll need the following ingredients:

• 1½ cups powdered sugar (divided into two amounts of ¾ cup and ¾ cup)
• 1 cup (2 sticks) unsalted butter, at room temperature (divided into two amounts of ½ cup and ½ cup)
• ⅔ cup tahini, well-stirred and at room temperature
• 2½ teaspoons kosher salt (you can use Diamond Crystal or Morton)
• 3 teaspoons vanilla extract (divided into two amounts of 1½ tsp and 1½ tsp)
• 1½ cups all-purpose flour (divided into two amounts of 1½ cups and 1 cup)
• ½ cup Dutch-process cocoa powder
• ½ cup raw white and/or black sesame seeds for coating

Step-by-Step Instructions

Step 1

In a medium bowl, whisk together ¾ cup powdered sugar, ½ cup unsalted butter, ⅓ cup tahini, 1½ teaspoons kosher salt, and 1½ teaspoons vanilla extract until the mixture is smooth and the sugar is well dissolved. Gradually stir in 1½ cups all-purpose flour using a rubber spatula until no dry flour remains. Once combined, set this tahini dough aside.

Step 2

In another medium bowl, repeat the whisking process with the remaining ¾ cup powdered sugar, ½ cup unsalted butter, ⅓ cup tahini, 1½ teaspoons kosher salt, and 1½ teaspoons vanilla extract. Then, add ½ cup Dutch-process cocoa powder along with the remaining 1 cup all-purpose flour, mixing until there are no visible pockets of dry ingredients.

Step 3

Shape the chocolate dough into a log measuring approximately 7½ by 2½ inches. Wrap it tightly in plastic wrap, twisting the ends to secure its shape. Repeat this process for the tahini dough, ensuring that both logs are of similar thickness. Chill these logs on a flat surface for a minimum of 2 hours, or up to one day, rolling and turning them every half hour to maintain their round shape.

Step 4

Allow the dough to come to room temperature for about 15 minutes before unwrapping. Carefully cut each log in half lengthwise using a long, thin knife. Lay each half cut side down and slice each half again lengthwise, resulting in four pieces. If the logs feel brittle, let them sit for an additional 5 minutes. Brush the cut sides with water and alternate pressing together two pieces of tahini dough with two pieces of chocolate dough to form a new log. Wrap each log again in plastic and gently roll them to help the pieces adhere. Chill the logs for at least 2 hours or up to one day.

Step 5

Preheat your oven to 325°F, placing racks in both the upper and lower thirds. Unwrap the logs and let them rest for another 15 minutes at room temperature.

Step 6

Lightly brush the logs with water. On a rimmed baking sheet or in a 13×9-inch baking dish, spread out ½ cup sesame seeds and roll each log in the seeds, pressing gently to ensure they stick. If there are leftover seeds, save them for later use. Trim the ends off the logs and slice them into ½-inch-thick pieces, rotating the logs with each cut to maintain their shape. Arrange the cookies on two parchment-lined baking sheets with at least 2 inches of space between them, and freeze for 10 minutes.

Step 7

Bake the cookies for 24 to 26 minutes, rotating the sheets halfway through baking, until they turn golden brown. While they may seem soft when removed from the oven, they will firm up as they cool on the baking sheets.

Do Ahead: These cookies can be baked up to 4 days in advance and should be stored in an airtight container at room temperature.

Source
www.epicurious.com