- Total time
- 22 min
- Prep time
- 10 min
- Cook time
- 12 min
- Difficulty
- Easy
- Rating
- ★ 5.0 (2)
- Reviews
- 2 reviews
An original recipe combining the intense richness of chocolate with the subtle flavor of tahini and the crunch of toasted sesame seeds.
Ingredients
Serves : 12 servings
- 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
Step 1
In a large bowl, cream together the softened butter with the white and brown sugars until the mixture is light and fluffy.
Step 2
Add the egg and vanilla extract to the mixture, then beat well to incorporate.
Step 3
Stir in the tahini, ensuring the mixture is smooth and well combined.
Step 4
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and a pinch of salt.
Step 5
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Step 6
Fold in the chocolate chips and toasted sesame seeds, mixing gently to distribute them evenly.
Step 7
Refrigerate 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.)
Step 8
Preheat 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.)
Step 9
Bake for approximately 10-12 minutes. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Tips
- Use unsweetened cocoa powder for a deeper, richer chocolate flavor.
- Opt for tahini from Middle Eastern grocery stores; it is often creamier than the varieties found in health food stores.
- Space the cookies well apart on the baking sheet as they will spread while baking.
Substitutions
- tahini → almond or nut butter — This will change the sesame flavor profile.
- butter → plant-based margarine — Vegan option.
- egg → flax egg — Vegan option (1 tbsp ground flax + 3 tbsp water).
Nutrition
Approximate values per 100 g; they vary with ingredients and preparation.
Frequently asked questions
Can I replace the tahini with another nut or seed butter?
For this chocolate sesame cookie recipe, I don't recommend replacing the tahini as it is made from sesame seeds and provides the specific flavor we're looking for. However, if you cannot find tahini or prefer not to use it, you can opt for almond or cashew butter. Keep in mind that this will change the flavor profile, and they will no longer have that distinctive sesame taste.
What is the best way to toast sesame seeds?
Place the sesame seeds in a dry skillet over medium heat and stir frequently until they are golden brown and fragrant, about 3-5 minutes.
How can I make this recipe vegan?
To make this chocolate sesame cookie recipe vegan, replace the butter with plant-based margarine and the egg with a flax egg. To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit until thickened.
Reviews
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