Tuesdays with Dorie (Dorie’s Cookies): Cocoa-Tahini Cookies with Sesame Crunch

Dorie Greenspan Cocoa Tahini Cookies on eatlivetravelwrite.comThis week’s Tuesdays with Dorie recipe from Dorie’s Cookies was one I’d been curious to try for a while. Tahini seems to be the “it” ingredient in baked goods these days but I’ll admit I hadn’t baked with it until this past weekend. I was really interested to see if it would work with chocolate cookies as well as, say, peanut butter. Dorie remembers how when she was little, she used to love finding “birdseed” (sesame snaps) in her grandmother’s handbag …

Dorie says

My sesame crunch has all the caramel and nut flavor my grandma’s had and, when chopped, as it is here, adds just the right amount of intermittent crispiness to these cookies, which are as surprising as the crunch that speckles them. The unexpected ingredient is tahini, the sesame paste best known for its role in hummus. Here it’s used as you would peanut butter, to add a little more fat, another flavor and a slightly sandy texture to a cookie that is crisp on the edges and chewy at the center.

These cookies were pretty simple to make (for perfectly round cookies use your cookie scoop and, unlike me, make sure you leave enough room on the tray between them – these are “spreaders” as Dorie says!); though the sesame crunch was a little fussy. Mine didn’t actually set hard for some reason but I chopped it as best I could and pulsed it through the cookie dough so it produced cookies with pockets of more intense sesame flavour, but no real “crunch”. I’d definitely make these again but I’d use store-bought sesame snaps next time!

The cookies themselves are pretty subtle in terms of sesame flavour but it will make you stop and think “this is a familiar flavour… what IS it?” If you like chewy cookies with cripsy edges, err on the side of less time in the oven – I left mine for 15 minutes and they were a little too crispy the following day (perfect on the day they were baked). Next time, I’d pull them at 13 minutes… Will I bake with tahini again? I think I will!

Get the recipe for Dorie Greenspan’s Cocoa-Tahini Cookies with Sesame Crunch on page 131 of Dorie’s Cookies.

Dorie's Cookies on eatlivetravelwrite.com



Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!




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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.


MY BOOK! In the French kitchen with kids releases July 31, 2018! Click here for pre-order details!

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9 thoughts on “Tuesdays with Dorie (Dorie’s Cookies): Cocoa-Tahini Cookies with Sesame Crunch”

  1. i’ve never really paid much attention to the sesame candy in the store, but maybe i’ll look out for it as a bit of a cheat when i make these. yours look great and thanks for the tips on baking time.

  2. I never really thought of baking with tahini but I am looking forward to these. Most seem to really like them and we are chocolate lovers in this family. Now I have to decide to make the crunch or cheat and buy.

  3. Yes, my sesame crunch clumped a bit and was not that crunchy. It also coated my clothes when I chopped it as it popped everywhere. I agree these cookies were good.

  4. One of the many things I love about these cookies is their perfect cookie jar cookie look. Yours definitely have that and they look great. I loved the flavours and textures in these, as Gaye said.


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