These Chewy Tahini Gingersnaps with Dark Chocolate and Sea Salt are a modern take on the classic gingersnap cookie! They're filled with rich molasses flavor, ginger, cinnamon, as well as an added twist - tahini! It adds a slight nuttiness, richness, and unexpectedly delicious depth of flavor! To finish, the cookies get drizzled with dark chocolate and flaky sea salt!
Preheat oven to 350℉. Line a baking sheet with a silicone baking mat or parchment paper. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, salt, and cloves until combined (make sure the baking soda gets incorporated evenly if you want those crackly tops!). Set aside.
To a stand mixer fitted with the paddle attachment (you can also use a large mixing bowl with electric beaters), add the butter and beat for 1 minute on medium-high speed. Add the tahini and sugar and beat for an additional 2-3 minutes or until light and fluffy. Add the vanilla, egg, and egg yolk and beat until incorporated. Add the molasses and beat for another minute or until incorporated. Lower the speed to low and gradually add the dry ingredients until incorporated.
Place the coarse sugar in a bowl. Scoop the dough into 1 1/2 tablespoon-sized dough balls, then roll in the coarse sugar. Place on the baking sheet and bake for 10-12 minutes, or until cookies are golden brown on the edges. Let cool for a few minutes on the baking sheet before transferring to a wire rack to cool the rest of the way.
Once cookies are completely cool, add the dark chocolate to a microwave-safe bowl. Microwave in 30 second increments, stirring in between, until chocolate is melted (mine usually takes about 1 1/2-2 minutes). Drizzle the cookies with the dark chocolate and immediately sprinkle with flaky sea salt. Let the dark chocolate set and harden before storing in an air-tight container.
*I like to use turbinado sugar to roll the cookies in, but any coarse sugar will work. Decorative sparkly sugar, demerara sugar, or sanding sugar all will work!
*Cookies will stay fresh for up to 1 week in an airtight container.