A really yummy cookie. The tahini is not overwhelming but adds richness and gives you that ‘mmm what is that?’ kind of feeling.
These are simple and quick but you really do need to let the dough chill for 12 hours or they will spread out too much while baking. I shaped mine into balls and froze them.
I found this recipe in the NY Times.
115g soft, unsalted butter
100g caster sugar
90g soft dark brown sugar
1 egg yolk
1 tsp vanilla extract
3/4 tsp baking powder
1 tsp sea salt
250g dark chocolate chips
2 tbsp toasted sesame seeds
In the bowl of an electric stand mixer cream the butter, sugars and tahini together until fluffy and lighter in colour.
Add the egg, yolk and vanilla and mix until combined
Add the salt, flour and baking soda, mix until combined.
Finally stir through the chocolate chips and toasted sesame seeds.
Refrigerate the dough for at least 12 hours.
Preheat oven to 180°C and place balls of dough onto a parchment lined baking sheet. I used a mini cookie scoop for mine and got balls of dough that weighed 30g.
Bake for 10 – 12 minutes, or until golden brown at edges. I like to remove them from the oven before they’re done and let them finish cooking in the residual heat on the baking tray for an extra soft, chewy cookie.