Chocolate Tahini Sesame Cookies

These Chocolate Tahini Sesame Cookies are chewy and arguably my all-time favorite cookie. Think classic chocolate chunk cookie but the chocolate and tahini are swirled into the cookies and then rolled in sesame seeds.

By Redcurrantbakery

Original recipe source

Cook time: 42 minutes

Servings: 18

Ingredients

• 275 grams unsalted butter
• 400 grams dark brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon fine sea salt
• 2 large eggs
• 375 grams bread flour
• 1 teaspoon baking soda
• 0.5 teaspoon baking powder
• 175 grams dark chocolate
• 90 grams tahini
• 40 grams sesame seeds

Instructions

1. Preheat the oven to 350°F (175°C) and place a rack in the center of the oven.
2. In the bowl of a stand mixer, add 275 grams of room temperature unsalted butter, 400 grams of dark brown sugar, 1 teaspoon of vanilla extract, 1 teaspoon of fine sea salt, and 2 room temperature large eggs. Use the paddle attachment to cream the mixture on medium speed for about 3 minutes until it becomes a few shades lighter.
3. Scrape the sides and bottom of the bowl with a spatula to ensure even mixing.
4. Dump in 375 grams of bread flour, 1 teaspoon of baking soda, and 1/2 teaspoon of baking powder. Mix on low until just combined. It's ok if some flour is still visible.
5. Melt 175 grams of dark chocolate in a microwave-safe bowl or on the stove using a double boiler.
6. Pour 90 grams of tahini into the cookie dough and using a flat rubber spatula, mostly fold it into the batter leaving some visible.
7. Pour the melted chocolate into the cookie dough and fold 5-6 times to create a marbled effect. Avoid overmixing.
8. Line a small tray or baking sheet with parchment paper or a silicone baking mat and scoop the cookie dough on using a quarter cup ice cream scoop.
9. Cover the scooped dough with plastic wrap or another baking sheet and chill in the fridge for at least 4 hours or freeze for 2 hours.
10. Roll the bottom and sides of the chilled dough balls in 40 grams of sesame seeds.
11. Place 6 cookies onto a lined baking sheet, leaving at least 3 inches apart. Bake in the preheated oven for 8 minutes.
12. Rotate the pan and bake for an additional 3-4 minutes until the edges are golden brown.
13. Remove the tray from the oven and bang it on the counter 2-3 times to flatten the cookies. Let them cool on the sheet for 5 minutes.
14. Transfer the cookies to a wire rack using a spatula to cool fully.