Every now and then all the stars align and I find myself in the middle of a perfect parenting moment. One of those cup filling parenting moments that makes all the crying, whining, hair pulling moments survivable. Yesterday, with the baby asleep, no preschool to rush off to, and an empty hour to fill, Adelaide and I made memories together. And while the stars were so obviously in our favor, we also made cookies – Dark Chocolate Sesame Cookies that were good in a hundred different ways.
The cookies were delicious. Even better than the Dark Chocolate Sesame Cookies though was the conversation that went down as we were making them.
As we scooped balls of chocolate dough and rolled them in toasted sesame seeds, I fielded questions about whether or not God gets His hair cut, who I think she should marry next year when she’s all grown up, and some tricky questions (given the tenuous grasp I have of physics and such) about how gravity works. She wanted to know how sesame seeds grow (I have no idea!), where exactly heaven is located and if you have to float, fly, or climb to get there, and why some people have curly hair.
I can’t answer most of her questions, but that’s not really the point. We made cookies together and while we scooped and stirred, she talked and I listened. That’s the point of course. And in between her silly questions and wide eyed wonder, we licked chocolate off our sticky fingers and giggled. It was really fun, which was another valid point. We also made a terrible mess, which is entirely beside the point.
Thanks to our cookie making session, I know that Hannah and Audrey are Ada’s favorite friends from church and school. I know that her favorite color used to be pink, but “Rainbow” is her new favorite color. She prefers crayons to colored pencils, but markers beat all. And she doesn’t really like circle time at preschool because you have to be really quiet, which is apparently not her forte.
We also had, what turned out to be a pretty serious discussion on hair styles. She thinks “pigtails” should be renamed because it’s her favorite way to wear her hair but she resents the reference to pigs. She proposed unicorn or pony tails as more appropriate alternatives. I tried to explain that a “pony tail” is just one tail whereas “pig tails” refer to a two tail hairstyle, but then she wanted to know why pig tails are in the double because pigs only have one tail on the farm. Ponies and Unicorns, she explained, can actually have two tails because they have hair in the front and in the back . . . hmm, well, she’s right you know. So, it’s unicorn tails from now on, spread the word.
But about those cookies, those delicious perfect Dark Chocolate Sesame Cookies. They are fudgy on the inside with a crispy layer on the outside. The toasted sesame seeds add a flavorful crunch and the addition of tahini, sesame seed butter, adds a slightly nutty flavor to the dark chocolate. They are simple to make, but they taste so unique that they seem a little bit fancy . . . or so says Adelaide.
Adelaide also wants you to know, with my full support, that once this cookie dough has been refrigerated as it must necessarily be, it is very, very tasty. You may not actually get 24 cookies like the recipe says you will, consider yourself warned. (Oh, and beware raw eggs of course).
- ½ cup dark chocolate chips (60 or 70% cacao)
- 2 tablespoons butter
- 3 tablespoons tahini
- ⅔ cup all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- ¾ cup packed brown sugar
- 1 teaspoon vanilla
- ⅔ cup toasted sesame seeds
- In a small microwaveable bowl, combine chocolate and butter. Microwave at 50% power for 2 minutes, or until chocolate and butter have melted. Whisk together, then stir in the tahini. Set aside.
- In a small bowl, combine the flour, baking powder, and salt.
- In a large mixing bowl, beat the eggs for 1 minute. Add the sugar and vanilla and beat for 2 to 3 minutes, or until mixture is well combined. Beat in the melted chocolate mixture. Beat in the flour mixture, stopping as soon as the flour is combined.
- Cover the dough and chill for an hour (or up to 12 hours) to make the dough easy to handle.
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Roll refrigerated dough into 2 inch balls, then roll them in sesame seeds to coat. Place on cookie sheets 2½ inches apart. Bake for 12 to 13 minutes or until puffed and set on bottoms. The cookies may look a little gooey on the top, but if the bottoms are set (gently lift with a metal spatula) they are done. Transfer cookies to a wire rack and cool completely.