These eye-catching slice-and-bake cookies combine rich cocoa and nutty tahini in a striking checkerboard pattern. Despite their bakery-worthy appearance, the dough comes together easily and can be made ahead, making these cookies perfect for entertaining, gifting, or keeping on hand for a special treat with coffee or tea.
Why You’ll Love This Recipe
The dough is simple to prepare and does not require chilling before shaping
Tahini adds a deep, savory nuttiness that balances the sweetness beautifully
Slice-and-bake format makes the cookies convenient and stress-free
The dramatic two-tone design looks impressive with minimal effort
Ideal for making ahead and baking fresh when needed
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the tahini dough
unsalted butter, softened: 113 g (1/2 cup)
granulated sugar: 100 g (1/2 cup)
tahini: 80 g (1/3 cup)
large egg yolk: 1
vanilla extract: 1 teaspoon
all-purpose flour: 180 g (1 1/2 cups)
salt: 1/4 teaspoon
For the chocolate dough
unsalted butter, softened: 113 g (1/2 cup)
granulated sugar: 100 g (1/2 cup)
large egg yolk: 1
vanilla extract: 1 teaspoon
all-purpose flour: 155 g (1 1/4 cups)
unsweetened cocoa powder: 25 g (1/4 cup)
salt: 1/4 teaspoon
For rolling
black sesame seeds: 3 tablespoons
white sesame seeds: 3 tablespoons
Directions
In a bowl, cream the butter and sugar for the tahini dough until smooth and fluffy. Add the tahini, egg yolk, and vanilla extract, mixing until fully combined.
Add the flour and salt and mix just until a soft dough forms. Shape into a rough rectangle, wrap, and set aside.
In a separate bowl, repeat the process for the chocolate dough by creaming butter and sugar, then mixing in egg yolk and vanilla. Add flour, cocoa powder, and salt, mixing until combined.
Shape the chocolate dough into a rectangle similar in size to the tahini dough.
Roll each dough into a log about 30 cm (12 inches) long. Cut each log lengthwise into quarters.
Alternate the tahini and chocolate quarters and press together gently to form a checkerboard log.
Roll the log in a mixture of black and white sesame seeds, pressing lightly so they adhere.
Wrap tightly and chill for at least 1 hour until firm.
Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper.
Slice the log into 1 cm (1/2-inch) thick rounds and arrange on the baking sheet.
Bake for 14–16 minutes, until the edges are set and lightly golden. Cool completely before serving.
Servings and timing
Servings: about 24 cookies
Prep time: 30 minutes
Chilling time: 1 hour
Baking time: 15 minutes
Total time: approximately 1 hour 45 minutes
Variations
Replace half of the tahini with almond butter for a slightly sweeter, milder flavor
Use only white sesame seeds for a cleaner, minimalist look
Add a pinch of cinnamon or cardamom to the chocolate dough for warmth
Shape the dough into pinwheels instead of checkerboards for a different visual effect
Storage/Reheating
Store baked cookies in an airtight container at room temperature for up to 5 days.
The unbaked dough log can be wrapped tightly and refrigerated for up to 3 days or frozen for up to 2 months.
Bake directly from frozen, adding 1–2 minutes to the baking time.
FAQs
Can I make the dough ahead of time?
Yes, the dough can be prepared and refrigerated or frozen until ready to bake.
Does tahini make the cookies taste savory?
The tahini adds depth and nuttiness but the cookies remain pleasantly sweet.
Can I use natural cocoa powder?
Yes, natural unsweetened cocoa powder works best for this recipe.
Do I need a stand mixer?
No, a hand mixer or even mixing by hand works well.
Why do my cookies spread too much?
Ensure the dough is well chilled before slicing and baking.
Can I reduce the sugar?
You can reduce the sugar slightly, but too much reduction will affect texture.
Are these cookies crispy or soft?
They are tender and crisp around the edges with a shortbread-like texture.
Can I skip the sesame seed coating?
Yes, the cookies will still bake beautifully without it.
What flour works best?
Standard all-purpose flour gives the most consistent results.
Can I double the recipe?
Yes, this recipe doubles easily for larger batches.
Conclusion
Chocolate Tahini Slice-and-Bake Cookies offer a perfect balance of flavor, texture, and visual appeal. With their rich cocoa notes, nutty tahini base, and striking design, they prove that an elegant cookie does not need to be complicated. Whether for special occasions or everyday treats, these cookies are sure to impress with every slice and bake.
These Chocolate Tahini Slice-and-Bake Cookies feature a striking checkerboard design made from rich cocoa and nutty tahini doughs. Easy to make ahead and perfect for gifting or entertaining, they offer a beautiful balance of flavor and texture.
Author:Sophia
Prep Time:30 minutes
Cook Time:15 minutes
Total Time:1 hour 45 minutes
Yield:24 cookies
Category:Dessert
Method:Baking
Cuisine:Middle Eastern
Diet:Vegetarian
Ingredients
113 g (1/2 cup) unsalted butter, softened (for tahini dough)
100 g (1/2 cup) granulated sugar (for tahini dough)
80 g (1/3 cup) tahini
1 large egg yolk (for tahini dough)
1 teaspoon vanilla extract (for tahini dough)
180 g (1 1/2 cups) all-purpose flour (for tahini dough)
1/4 teaspoon salt (for tahini dough)
113 g (1/2 cup) unsalted butter, softened (for chocolate dough)
100 g (1/2 cup) granulated sugar (for chocolate dough)
1 large egg yolk (for chocolate dough)
1 teaspoon vanilla extract (for chocolate dough)
155 g (1 1/4 cups) all-purpose flour (for chocolate dough)
25 g (1/4 cup) unsweetened cocoa powder
1/4 teaspoon salt (for chocolate dough)
3 tablespoons black sesame seeds (for rolling)
3 tablespoons white sesame seeds (for rolling)
Instructions
In a bowl, cream butter and sugar for the tahini dough until smooth and fluffy. Mix in tahini, egg yolk, and vanilla until fully combined.
Add flour and salt to the tahini dough and mix just until a soft dough forms. Shape into a rectangle and set aside.
In a separate bowl, cream butter and sugar for the chocolate dough. Add egg yolk and vanilla, mixing until smooth.
Mix in flour, cocoa powder, and salt until a soft dough forms. Shape into a rectangle matching the tahini dough in size.
Roll each dough into a 30 cm (12-inch) log. Cut each log lengthwise into four quarters.
Alternate the dough quarters to form a checkerboard pattern and press them gently together.
Roll the checkerboard log in a mix of black and white sesame seeds, pressing lightly so they stick.
Wrap the log tightly and refrigerate for at least 1 hour until firm.
Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
Slice the chilled log into 1 cm (1/2-inch) thick rounds and arrange on the prepared baking sheet.
Bake for 14–16 minutes, until edges are set and lightly golden. Cool completely before serving.
Notes
Dough can be made ahead and stored in the fridge or freezer.
Use only white sesame seeds for a minimalist look.
Add cinnamon or cardamom to the chocolate dough for flavor variation.
Roll into a pinwheel shape instead of checkerboard for a different design.
Ensure dough is chilled before slicing to prevent spreading.
