Salted Dark Chocolate Tahini Brownie Cookies
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1 cup semi-sweet chocolate chips
6 Tbsp unsalted butter
⅓ cup Soom Dark Chocolate with Sea Salt Tahini
3 large eggs
¾ cup granulated sugar
½ cup light brown sugar
2 tsp vanilla extract
¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
½ tsp baking powder
Combine chocolate chips and butter in a small saucepan over medium-low heat. Cook, stirring often, until chocolate melts and mixture is smooth and glossy. Remove from heat and stir in Dark Chocolate with Sea Salt Tahini.
In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs, granulated sugar, brown sugar, and vanilla on high speed for 4 to 5 minutes, until the batter is pale in color and creamy. Reduce speed to low, and very gradually stream in the tahini mixture until well combined.
Add flour, cocoa powder, and baking powder; stir until just combined. (The batter should be similar in consistency to a thick brownie batter.)
Cover and refrigerate for a minimum of 1 hour, or up to 8 hours (overnight).
Preheat the oven to 350F and line a large baking sheet with parchment paper. Use a 1½ Tbsp. cookie scoop to drop batter onto baking sheet, spacing cookies at least 2 inches apart.
Bake for 8 to 10 minutes, until the cookies are set around the edges. Remove from oven and let cool on the baking sheet for 10 minutes before transferring to a wire rack and letting cool completely. Repeat with remaining batter.
In between batches, keep batter in the refrigerator so it doesn’t continue to soften at room temperature.)
Dietary Preferences: Family-Friendly, Kosher