Chocolate Puddle Tahini Cookies (eggless)
These cookies are filled with chocolate chunks, tahini and brown butter. Comes together in under 20 mins and they are chewy, fudgy with chocolate puddles and a sesame seed crust.
Equipment
- Sauce pan
- Mixing bowl
- Spatula
- Baking tray
- Baking paper
- Ice cream scoop
- Wire rack
Ingredients
- 2 tbsp butter
- 4 tsp tahini
- 4 tsp water
- 1 tsp vanilla
- 1/3 cup brown sugar
- 1 tsp espresso powder
- 1/2 cup flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 70 gm dark chocolate
Optional
- Sesame seeds
- Sea salt
Instructions
- Preheat the oven to 180℃ and we line your baking tray with baking paper, set aside.
- Browning the butter - In a sauce pan add the butter and we want to brown this. Keep the heat on low to medium , the butter will melt, it will start to sizzle, bubble up and them get foamy. The foam will increase and the sizzling will stop. The color will start to change from yellow to light brown to dark brown, it should take 2 minutes.
- Take it off the heat and transfer to a mixing immediately as the butter will continue to cook in the hot pan. Add the tahini, water and stir to combine.
- Add the brown sugar, espresso powder and stir again, make sure there are no lumps. Add the flour, baking powder, baking soda, salt, chocolate chunks and stir well.
- Once there are no flour pockets scoop the dough onto the lined baking tray. Bake the cookies for 9-10 mins until the top is set, the cookies have risen and spread.
- Transfer to a wire rack and let them cool for a few minutes. They should be soft when you take them out of the oven, they will firm up as they cool down. Do not over bake them as they will get tough and hard once baked.
Notes
- You don’t need to brown the butter but it definitely is worth it!
- If you want chocolate puddles you need chocolate chunks and not chips.
- Do not over bake them as they will get tough and hard once baked.