Print

Chocolate Tahini Slice-and-Bake Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

  1. 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.
  2. Add flour and salt to the tahini dough and mix just until a soft dough forms. Shape into a rectangle and set aside.
  3. In a separate bowl, cream butter and sugar for the chocolate dough. Add egg yolk and vanilla, mixing until smooth.
  4. Mix in flour, cocoa powder, and salt until a soft dough forms. Shape into a rectangle matching the tahini dough in size.
  5. Roll each dough into a 30 cm (12-inch) log. Cut each log lengthwise into four quarters.
  6. Alternate the dough quarters to form a checkerboard pattern and press them gently together.
  7. Roll the checkerboard log in a mix of black and white sesame seeds, pressing lightly so they stick.
  8. Wrap the log tightly and refrigerate for at least 1 hour until firm.
  9. Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
  10. Slice the chilled log into 1 cm (1/2-inch) thick rounds and arrange on the prepared baking sheet.
  11. 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.

Nutrition

Find it online: https://savorymomskitchen.com/chocolate-tahini-slice-and-bake-cookies/