Chocolate Cookies with Tahini Frosting are densely rich and sweet double chocolate cookies made with cocoa powder and dark chocolate chips that melt in your mouth and are drizzled with a salty sesame icing for the perfect indulgent bite. Easy to make and impressive to give, these cookies are a delicious combination of salty and sweet.
Back before my days of being covered in flour standing behind a camera, I was a graphic designer/part-time art director for an advertising agency. My time was spent traveling from photoshoots to long hours behind a computer screen leaving no time for lunch or dinner. I learned quickly that if I was going to be standing by the end of the day that I had to eat on the run. I was still living in the town where I went to art school and the quickest meal (besides the taco stand) I could grab was from an a small vegetarian shop that served a tahini vinaigrette on everything. Before I went to college I had no clue what tahini even was and honestly thought it was some sort of sarong. I became so addicted to the nutty sesame flavor that I started to asked my favorite pizza joint to make me tahini pizza (with feta and red bell peppers) on a regular basis. Fifteen years later, I’ve considerably cut my tahini usage down but you can always find a jar in my fridge.
Chocolate Cookies with Tahini Frosting
I’m a food gift giver. Who doesn’t like a box of cookies around the holidays? I was trying to think of a different kind of cookie to put in my boxes this year and hit the internet for a bit of inspiration. I stumbled upon a Tahini Cookie recipe on BonAppetit.com and then fell down a rabbit hole of ideation. That recipe and a serious craving for chocolate led to these Chocolate Cookies with Tahini Frosting.
These cookies are pretty simple to make. I used pastry flour to create a tender cookie that still holds shape after baked. I then added cocoa powder and dark chocolate chips making one serious double chocolate cookie that was remarkable on it’s own.
But this is all about tahini so I created a basic powdered sugar frosting with tahini and doubled up on the sea salt for a sinfully sweet frosting with a bite.
As you can see, there’s a reason my continued education has not landed me in any pastry certification. Cookie decorating is obviously not my forte but hopefully you can do better. It’s the taste that makes these cookies sublime anyway.
If you enjoy tahini and it’s heavenly sesameness then you might just enjoy these cookies as much as I do.
Chocolate Cookies with Tahini Frosting are rich double chocolate cookies drizzled with a sweet and salty sesame icing for a perfectly indulgent treat.
Double Chocolate Chip Cookies
- 1 cup pastry flour
- 3/4 cup Dutch-processed cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 10 tablespoons unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips
Salted Tahini Frosting
- 1/3 cup tahini paste, well stirred
- 1/3 cup powdered sugar
- 3 tablespoons unsalted butter, softened
- 3/4 teaspoon sea salt
- 3 tablespoons milk
In a medium bowl, stir to combine flour, cocoa powder, baking powder, and salt.
Using a stand mixer with a paddle attachment or an electric mixer, beat butter and sugar until fluffy, about 3 minutes. Add egg and vanilla and stir until batter is smooth. Slowly add the dry ingredients with the mixer on low and mix until combined, batter will be thick. Fold in the chocolate chips. Cover with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 375°F and line a baking sheet with parchment paper. Using a small ice cream scoop or large spoon, soup out dough and form into balls, about 1 1/2 inches in diameter. Place on the baking sheet 2 inches apart from each other. If there is not enough room; use two baking sheets, placing them on the top and bottom third racks of the oven and rotate halfway through cooking or bake multiple batches. Bake for 15 to 18 minutes until cooked through. Carefully (they will be delicate) remove from the oven and transfer to a cooling rack.
While cooling, create the frosting. Using a food processor or stand/electric mixer combine all ingredients for the frosting and beat until smooth and lightly fluid. No tahini is created equal: if the frosting is too thick, add milk a spoonful at a time until you reach the right consistency. If the frosting is too thin, add powdered sugar a little at a time. Transfer frosting to a pastry bag or a zip-top plastic bag with the bottom corner cut off and drizzle the frosting over the cooled cookies. Serve.
Cookie batter can be made up to 2 days in advance.