Tahini Cookies with Halva and Chocolate Recipe

The perfect sweet balance is achieved with chewy tahini cookies, crispy edges, nutty halva, and dark and white chocolate. 

– 113g or 1/2 cup unsalted butter – 200g or 1 cup dark brown sugar – 120g or ½ cup tahini stirred if separated – 1 large egg – 1 tsp pure vanilla extract – 190g or 1 ½ cups all purpose flour – ½ tsp fine sea salt – ½ tsp baking powder – ½ tsp baking soda – about 1 cup or 200g g add-ins mix of halva, white chocolate and dark chocolate




Melt the butter in a bowl that can handle heat. Mix the sugar, salt, and vanilla in with a whisk for three to five minutes

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STEP  1 .

Or until you can't see any butter that has separated. Add the tahini and mix it in a little. Now add the egg and mix it well.

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Add the soda, salt, powder, and flour, and then use a rubber spatula to mix the dough. Sprinkle the halva on top of the dough and mix it in. 

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Then add the chocolate and mix it in again. Put it in the fridge for two hours or overnight after covering it with plastic wrap. Warm the oven up to 350 F. 

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Put parchment paper on two cookie sheets that have been greased. Put about ½ tablespoon of dough per cookie on the pan, or 3 tablespoons of dough per cookie if you want big ones. 

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 Leave about an inch of space between each cookie because they will spread. Add more chocolate on top by pressing it in.

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Small cookies should be baked for 10 to 12 minutes, or until the edges are golden. Bigger cookies should be baked for up to 15 minutes.

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-105Calories -7gFat -11gCarbs -2gProtein 

See Also

Chocolate Hazelnut Tart Recipe