Double Chocolate Tahini Sesame Cookies

Updated at: Thu, 17 Aug 2023 04:42:29 GMT

Step 1

In a medium bowl mix together by hand the all-purpose flour, unsweetened cocoa powder, espresso powder, baking soda, baking powder and salt. Set aside.

Step 2

Using a hand/stand mixer with the paddle attachment on, cream together the unsalted butter, tahini, light brown sugar and granulated sugar on medium speed until smooth for 2-3 minutes.

Step 3

Incorporate the egg, egg yolk and vanilla extract.

Step 4

With the mixer running on low speed, add the flour mixture in thirds until there are no visible lumps. Do not overmix.

Step 5

Remove the mixing bowl from the mixer and fold in the chocolate chips using a spatula. The dough will be thick and sticky. You may reserve a few chocolate chips for topping the cookies before baking.

Step 6

Transfer the bowl with the cookie dough in the refrigerator for at least 1 hour if using right away or refrigerate overnight if baking later. Cover the bowl air tightly with plastic wrap.

Step 7

Preheat the oven at 350°F (180C).

Step 8

Line 2 large baking sheets with parchment paper and set aside.

Step 9

Remove bowl with cookie dough from refrigerator and let it sit for 10 minutes on the kitchen counter.

Step 10

Fill a shallow bowl with the sesame seeds.

Step 11

Use a large cookie scoop/spoon to scoop cookie dough. Roll the cookie balls in the bowl with sesame seeds coating all sides.

Step 12

Transfer cookies onto the lined baking sheets leaving 2 inches space between them. Use your palm to flatten the cookie balls.

Step 13

Press the reserved chocolate chips on top of the cookies.

Step 14

Bake one pan at a time for 11 minutes until the edges of the cookies are set.

Step 15

Remove from oven and let them sit in the baking sheets for 5 minutes before transferring to a cooling rack.

Step 16

Sprinkle cookies with flaky salt for a nice salty kick.

Step 17

Enjoy!

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