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Chocolate Tahini Thumbprint Cookies

  • Author: Shambhavi
  • Total Time: 1 hour 30 minutes (including chilling time)
  • Yield: 12 cookies 1x

Ingredients

Scale
  • ½ cup (113g) unsalted butter, at room temperature
  • ⅓ cup (67g) granulated sugar
  • ⅓ cup (73g) light or dark brown sugar
  • 1 large egg yolk, at room temperature
  • ½ teaspoon pure vanilla extract
  • 1 cup (125g) all-purpose flour
  • ¼ cup (25g) natural unsweetened cocoa powder
  • ¼ teaspoon espresso powder
  • ¼ teaspoon salt
  • ¼ – ½ cup natural drippy tahini, for pouring 

Instructions

  1. Preheat oven to 350°F (177°C). Meanwhile, line a large baking sheet with parchment paper or a silicone baking mat and set aside.
  2. In a large bowl, add the unsalted butter, brown sugar and granulated sugar. Using a hand mixer or a stand mixer, beat on medium speed until creamy, about 2 minutes. Add in the egg yolk and vanilla extract. Beat again until combined. The mixture will now be light and fluffy.
  3. In a separate bowl, combine the flour, cocoa powder, espresso powder and salt.
  4. Add the dry ingredients into the wet ingredients about 4-5 tablespoons at a time and beat on low speed until combined. Repeat until all dry ingredients are added. The cookie dough will be slightly thick.
  5. Beat the dough on low speed until it comes together and forms a smooth ball (see photo above). You can use your hands towards the end. However, make sure not to overmix as the butter will start melting.
  6. Roll the cookie dough into 1-inch balls to form 12 cookies total. Place them on the lined baking tray or mat spaced 2-inches apart. Press your thumb gently into center of each cookie to form indentation, about 1/2-inch deep. 
  7. Allow cookies to chill in the freezer, uncovered for 30 minutes or alternatively in the refrigerator, covered for 2 hours. This is very important to avoid your cookies from over-spreading while baking in the oven.  
  8. Bake cookies at 350°F (177°C) for 10-12 minutes or until edges start to brown. Take them out of the oven, they will be soft and moist. To get perfectly round cookies, use a large round cookie or biscuit cutter to round out each cookie immediately after they come out of the oven.
  9. Transfer cookies to a wire rack immediately and let them cool completely. These cookies will continue to bake while they cool.
  10. Spoon approximately 1/2 to 1 teaspoon tahini into center of each cookie. Refrigerate cookies until icing is just set, about 20 to 30 minutes. 
  11. Store these cookies in an airtight container in the refrigerator for upto 1 week. 

Notes

  • If baking in batches, keep the remaining cookies in refrigerator instead of the freezer, until they are ready to bake.
  • You can freeze these cookies before baking. Transfer the frozen dough to the refrigerator a night before you want to bake it. You can keep the frozen dough for 3 months. I do not recommend freezing the cookies after baking them.  
  • To get perfectly round cookies, use a large round cookie or biscuit cutter to round out each cookie immediately after they come out of the oven.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Cookies, Dessert
  • Cuisine: American

Keywords: thumbprints, dark chocolate, tahini, cookies

Find it online: https://thatbakeblog.com/chocolate-tahini-thumbprint-cookies/