We can’t get enough of these crave-worthy cookies—ideal for pairing with a mid-day coffee or evening tea.
Tahini and almond flour work together to keep the cookies dense and moist, and we’ll bake in thin pieces of chocolate and a sprinkle of salt for a little something extra.
You can make these cookies gluten free with gluten free flour, however the same measurement of all-purpose flour can easily be used, too. Instant espresso isn’t a necessity, but adds extra flavor and depth to the chocolate.
How to Make It
- 1 cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour or all-purpose flour
- 150g good-quality dark chocolate bar, such as Lindt, divided
- 100g good-quality milk chocolate bar, such as Lindt
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 tsp instant espresso (optional)
- 1/2 cup unsalted butter, room temperature
- 1/2 cup tahini
- 1/3 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 2 eggs
- Preheat oven to 350°F. Line a baking sheet with parchment.
- Chop chocolate into 1-in pieces. Reserve 28 pieces of dark chocolate for garnish.
- Stir flours with cocoa powder, baking soda, salt and instant espresso, if using, in a medium bowl. Set aside.
- Combine butter, tahini and sugars in a large bowl. Beat, using an electric mixer on medium speed, until light in colour and tripled in size, about 5 minutes. Switch mixer to low. Beat in the vanilla. Add the eggs, beating between each addition, until smooth.
- Add dry ingredients and stir, using a wooden spoon, until stir combined. Stir in chocolate, keeping reserved garnish aside.
- Roll dough into 1 1/4-in balls. Arrange, 2-in apart, on prepared baking sheet. Gently flatten each ball into a disc. Press a piece of the reserved dark chocolate into the top of each cookie.
- Bake, in centre of oven, for 4 minutes. Remove baking sheet from oven and evenly bang on stovetop 8 to 10 times to deflate cookies. Return to oven. Bake for 3 minutes then repeat the banging process.
- Let cool on baking sheet for 5 minutes; transfer to a wire rack to cool completely. If desired, sprinkle with sea salt. Repeat until all cookies are baked.
Bang (or tap) the cookie sheets while they are baking to help the cookies spread out, become more dense, and allow the chocolate pieces to pool into the cookie. (Drooling.)
Instant espresso can be found in speciality shops and some grocery stores in the coffee aisle.
How to Store It
Cookie dough can be made and kept in the fridge for 4 days until you’re ready to bake. Alternatively, you can flatten the discs and freeze them on a baking sheet. Once frozen, transfer to an airtight bag and freeze until you’re ready to use. Bake 15 minutes from frozen.