Tahini Cookies with Chocolate Dip
These tender, nutty tahini cookies are perfectly balanced with a rich, glossy chocolate dip for a sophisticated yet simple treat. The sesame-forward flavor pairs beautifully with dark chocolate for an elegant dessert or snack.
Ingredients
Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup tahini well-stirred
- 1/3 cup granulated sugar
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp water
- 4 oz dark chocolate chips at least 60% cacao
- 1 tbsp coconut oil for chocolate dip
Notes
Storage: Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze undipped cookies for up to 3 months and dip after thawing. Make-Ahead: The cookie dough can be made 2 days ahead and refrigerated; bring to room temperature before scooping. Variations: Add 1/4 cup chopped pistachios to the dough for extra crunch, or sprinkle sea salt on the chocolate before it sets. Serving Suggestion: Serve with a cup of mint tea or as part of a dessert platter with fresh fruit.