Dark Chocolate Sesame Cookies
Serves: 24 cookies
  • 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
  1. 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.
  2. In a small bowl, combine the flour, baking powder, and salt.
  3. 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.
  4. Cover the dough and chill for an hour (or up to 12 hours) to make the dough easy to handle.
  5. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
  6. 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.
Recipe adapted from Better Homes & Gardens
Recipe by Some the Wiser at https://somethewiser.com/2014/09/dark-chocolate-sesame-cookies.html