Tahini Espresso Cookies
These Tahini Espresso Cookies are rich, nutty, and packed with deep coffee flavor. The combination of tahini and espresso creates a perfectly chewy cookie with a hint of bitterness, balanced by sweetness. A unique twist on classic cookies for coffee lovers!
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup tahini well-stirred
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 1 tbsp espresso powder
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dark chocolate chips
- 1 tbsp sesame seeds for topping
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, beat the butter, tahini, brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 2 minutes.
- Add the egg and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together the flour, espresso powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the dark chocolate chips.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Sprinkle each cookie with sesame seeds before baking.
- Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Extra Flavor: Add a pinch of cinnamon for extra warmth.
- Substitutions: Swap dark chocolate chips for white or milk chocolate for a different flavor twist.
Nutrition
Serving: 1cookieCalories: 140kcalCarbohydrates: 16gProtein: 2gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 60mgPotassium: 50mgFiber: 1gSugar: 9gVitamin A: 100IUCalcium: 20mgIron: 0.8mg
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