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
- 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)
- In a double boiler, melt chocolate.
- Add butter to melted chocolate and incorporate well.
- Stir in tahini.
- In another large bowl, beat eggs. Add the brown sugar and vanilla. Stir to combine and smooth.
- Add to the chocolate mixture.
- In another bowl, sift together flour, baking powder and salt.
- Add the flour mixture to the chocolate and sugar mix.
- 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.
- At this point, preheat the oven to 350F.
- Using a cookie scoop, drop r into roasted sesame seeds. Roll to coat.
- Place on cookie sheet. Space about 2 inches apart from other cookies.
- Bake for about 12-15 minutes, until the cookies puff up a bit. (Once you take them out, they will flatten.)
- Cool on a wire rack and store in an airtight container.