Chocolate and Sesame Cookies

Ingredients

• 120 g softened butter
• 100 g white sugar
• 100 g brown sugar
• 1 egg
• 100 g tahini (sesame paste)
• 150 g all-purpose flour
• 30 g unsweetened cocoa powder
• 100 g chocolate chips
• 40 g toasted sesame seeds
• 1 tsp vanilla extract
• 0.5 tsp baking soda
• 1 pinch salt

Instructions

1. 1In a large bowl, cream together the softened butter with the white and brown sugars until the mixture is light and fluffy.
2. 2Add the egg and vanilla extract to the mixture, then beat well to incorporate.
3. 3Stir in the tahini, ensuring the mixture is smooth and well combined.
4. 4In a separate bowl, whisk together the flour, cocoa powder, baking soda, and a pinch of salt.
5. 5Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. 6Fold in the chocolate chips and toasted sesame seeds, mixing gently to distribute them evenly.
7. 7Refrigerate the dough for at least 30 minutes. This helps the cookies maintain their shape and prevents them from spreading too much during baking. (Chilling the dough is crucial to prevent the cookies from spreading too thin.)
8. 8Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Form the dough into uniform-sized balls. (Weigh your dough balls (about 60g each) for even baking.)
9. 9Bake for approximately 10-12 minutes. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.