Chocolate Sandwich Cookies Filled with Tahini Cream

These chocolate sandwich cookies filled with tahini cream from Honey & Co Baking (published as Golden in the US) are really, intensely chocolately. Several people said the cookie itself was like eating fudge. Since they need to stay refrigerated and the cookies are so fudge-like, it's best to cut them in half (if you'll be eating half at a time) prior to storing them.

I am not sure how it's possible to beat two eggs and light brown sugar until they look like a white meringue, which is what the recipe instructs you to do. I assumed they mean beat until as light and airy as possible, then proceed, so I beat my sugar and eggs about 5 minutes until they were quite light tan in color and full of air.I thought I would like the chocolate cookies by themselves a bit more than I actually did. Perhaps it's because the baking time in the cookbook is longer than they took in my oven. They were done in 7 minutes and 15 seconds, not 9 minutes. That minute and ¾ is pretty crucial to fudgy cookies, and I think mine were a little more done than they ought to be. My cookies also didn't look like the cookbook photo, they didn't quite crack in the same pretty way. Maybe I ruined the loft through my bad folding skills. Also, my cookies spread in somewhat odd ways, so they weren't quite circular. Making these again, I'd spend more time ensuring round dough balls in advance of baking.The tahini cream filling is what makes these cookies fantastic. It is delicious, and pairs really well with the dark chocolate cookies. When I made these, I doubled the cream filling (reflected in the posted recipe) as it didn't seem like the recipe amount was quite enough. The doubled amount was more than necessary, but it's delicious and I can think of plenty of ways to use it up.

Chocolate Sandwich Cookies Filled with Tahini Cream

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Course: Dessert

Cuisine: Middle Eastern

Prep Time: 40 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 48 minutes minutes

Servings: 7 filled cookies

Ingredients

Dough

• 40 g unsalted butter
• 300 g 70% dark chocolate chopped and divided
• 2 eggs
• 150 g golden brown sugar
• 20 g cocoa powder

Filling

• 80 g tahini paste
• 100 g full fat cream cheese
• 100 g/ml double cream
• 50 g confectioner's sugar

Instructions

Dough

• Preheat the oven to 390 F. Line to baking sheets with parchment paper.
• Melt the butter and 250g of the dark chocolate in a microwave or over a double-boiler. If using a microwave, heat at 30 second intervals, stir, then repeat until butter is melted and chocolate is not quite melted. Stir rapidly to finish melting the chocolate. Let cool slightly to room temperature.
• Whisk together the eggs and brown sugar until the mixture lightens and increases substantially in volume (by about double), about 5 minutes. Fold the melted chocolate-butter mixture into the egg yolk-sugar liquid. Sprinkle with the cocoa powder and remaining 50 g of chopped dark chocolate, fold to combine.
• Using two spoons or a piping bag, make 14 rounds of cookie dough (30-35 g each) and place on the lined baking sheets. Allow 2-inches between each, as cookies will spread significantly during baking.
• Bake for 7-9 minutes, until cookies have formed a crust but remain quite soft. Do not overbake.
• Remove from the oven, cool on the sheet 5-10 minutes, then transfer to a wire cooling rack to cool completely.

Filling

• Place all the ingredients into the mixing bowl of a stand mixer and mix at very low speed. Alternately, whisk together by hand, being careful not to over-whisk. Filling should be smooth, creamy, and stiff enough to hold a shape.

Assembly

• Flip the cookies bottom-up, pair with a similar-sized cookie. Place a spoonful of filling in the center of half the cookies, then close the sandwich with the other half of the cookie pair. Press lightly to push the filling just to the edges.
• Serve or keep in the refrigerator up to 3 days.