Our Recipes
Tahini & Chocolate Cookies

Tahini & Chocolate Cookies

Recipe for 12 large cookies
15 minutes of preparation
2h of cooling in refrigerator
15 minutes of baking


  • 120g of salted butter at room temperature
  • 100g of brown sugar
  • 80g of muscovado powdered sugar (or white sugar)
  • 120g of tahini
  • 1 egg
  • 180g of T65 flour
  • 1 tsp of baking powder
  • 100g of white milk chocolate chips or chunks
  • 50g of dark chocolate chips or chunks
  • Sesame seeds
  • 50g of white chocolate squares, cut in half



  1. In a bowl, whisk together butter, sugars and tahini. Add the egg and mix well.
  2. Add the flour, baking powder and mix to obtain a homogeneous dough. Stir in the chocolate chips (milk and dark).
  3. Using a spoon (ice cream or salad type), shape 12 balls into large cookies of about 70g. Roll them in sesame seeds and press a few squares of milk chocolate on the surface, then film them.
  4. Keep the wrapped balls in the refrigerator for at least 2 hours, ideally overnight.
  5. Preheat oven to 200°C. Place dough balls in distant rows on a baking tray lined with baking paper.
  6. Place in the oven and immediately lower temperature to 180°C.
  7. Bake them for about 15 minutes, or until edges are cooked through and centers are still slightly soft.

Let cool and enjoy!

Recipe by : Lucie Venet.
Photos : Joël Dodeman

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