These rich cocoa-based cookies may look like a typical brownie-like chocolate cookie, but don’t let its looks deceive you. These cookies are unlike any you have ever tasted, thanks to the secret addition of…tahini. As evidenced by this experimental bake, chocolate and tahini surprisingly make phenomenal partners in deserts. The magical combination of sweet, earthy, nutty, rich, and slightly bitter works so well in this cookie that every bite will be one pleasant surprise after another. They basically taste like chocolate halva in cookie form.
Unlike brownies, these are tall, puffy, slightly cakey cookies with a delicate crumb texture. Apart from the expected richness of the cocoa, which gets a boost from espresso powder (I used finely ground Armenian coffee), they’ve got a subtle nutty flavor from the tahini that tastes almost like peanut butter. And we all know chocolate and peanut butter are a heavenly match, which this recipe takes to new heights. Pair these either with a cup of coffee or milk to play up the rich espresso notes while also balancing the sweet white chocolate. It’s also nice that they don’t spread much during baking, so dropping fat globs of cookie dough onto the baking sheets is very much encouraged.
With one sample of these babies, you’ll wonder “I know chocolate, but what in the world are these other flavors?” and irresistibly devour a whole batch in no time. You’re certainly in for an exotic, yet familiar treat with these chocolately cookies. Make them.
