Chocolate Sesame Seed Cookies

This is not your typical cookie recipe.  Combining tahini, chocolate chips and sesame seeds may not conjure up the most ideal cookie, but I ask that you don’t disregard this cookie.

The seemingly random ingredients mesh nicely for a comforting cookie that is soft without being cake-y.  Full of sesame flavor without being overpowering.  The chocolate allows the tahini to really stand out as the nutty ingredient it is without being reminded of hummus or falafel.

It’s slightly sweet and healthier than your average butter/sugar laden cookie.  Not that there is anything wrong with those.  But, when you need a break from that, consider this.

Word to the wise: be careful when eating.  Sesame seeds.  Everywhere.  Use a napkin or plate to catch the sesame seeds.

Or, if you’re like me, stand over the kitchen sink.

Chocolate Sesame Seed Cookies
adapted slightly from here

Ingredients:

  • 8 oz semi-sweet chocolate chips
  • 2 tbsp butter (I used Earth Balance vegan butter)
  • 3 tbsp tahini
  • 2/3 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 3/4 packed brown sugar
  • 1 tsp vanilla extract
  • 1/2 cup sesame seeds, toasted (you can do it quickly over the stove)

Directions:

  1. In a double boiler, melt chocolate.
  2. Add butter to melted chocolate and incorporate well.
  3. Stir in tahini.
  4. In another large bowl, beat eggs.  Add the brown sugar and vanilla.  Stir to combine and smooth.
  5. Add to the chocolate mixture.
  6. In another bowl, sift together flour, baking powder and salt.
  7. Add the flour mixture to the chocolate and sugar mix.
  8. Put mixed dough into fridge for about 30 minutes.  It makes the dough easier to handle and keeps it from flattening too much during the bake.
  9.  At this point, preheat the oven to 350F.
  10. Using a cookie scoop, drop r into roasted sesame seeds.  Roll to coat.
  11. Place on cookie sheet.  Space about 2 inches apart from other cookies.
  12. Bake for about 12-15 minutes, until the cookies puff up a bit.  (Once you take them out, they will flatten.)
  13. Cool on a wire rack and store in an airtight container.
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9 Comments

Filed under Cookies, Desserts, Uncategorized, Vegetarian

9 responses to “Chocolate Sesame Seed Cookies

  1. This looks and sounds amazing! I’m a fan of all things sesame 🙂
    Definitely not afraid of a mess either!

  2. yum! I bet these would be good with a gluten-free flour, too..

  3. I love the flavor combination! I never thought of putting tahini in a cookie. I’ve had oatmeal with tahini and chocolate before and loved the sweet / salty combination.

  4. Awn

    Olie, these look so good. I’m impressed with your baking/baby juggling skills!

  5. These sound absolutely amazing to me – having become a chocolate/tahini convert through HEAB’s oat bran combo, these sound divine!! 🙂

  6. What a cool twist on a cookie – love that these remind me of something my mom used to buy from an Arabic store!

  7. What interesting sounding cookies. They must have tasted incredible. I have a sweet treat linky party going on at my blog till Monday night and I’d love it if you’d come by and link your cookies up. http://sweet-as-sugar-cookies.blogspot.com/2012/01/sweets-for-saturday-51.html

  8. Pingback: Spinach Pesto Omelet | OliePants

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