Tahini Chocolate Chip Sesame Cookies
Ingredients
- 200 g all-purpose flour (Type 550 or 405)
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 175 g unsalted butter
- 150 g brown sugar
- 100 g granulated sugar
- 80 g tahini
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 teaspoons toasted sesame oil
- 250 g dark chocolate
Additional
- Flaky sea salt for sprinkling
Preparation
Whisk flour, salt, baking powder, and baking soda in a bowl.
Melt butter in a small saucepan over medium heat.
In a separate bowl, whisk together melted butter, brown sugar, granulated sugar, and tahini.
Mix in eggs until smooth.
Stir in vanilla extract and toasted sesame oil.
Stir the dry ingredients into the wet mixture with a spatula until just combined.
Coarsely chop the dark chocolate.
Fold in the chopped chocolate.
Divide the dough into 16 equal portions (about 60 g each) and roll into balls.
Place the dough balls on a parchment-lined baking sheet or cutting board, cover with plastic wrap, and refrigerate for at least 2 hours.
Preheat oven to 210°C conventional (190°C fan-forced).
Line two baking sheets with parchment paper.
Place 8 dough balls on one prepared baking sheet, leaving space between them, and sprinkle with flaky sea salt.
Bake for 10-12 minutes, or until the edges are golden brown.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Repeat with the remaining dough balls.
Tips
Using an ice cream scoop makes portioning the dough balls easy and uniform.
