chocolate-sesame cookies

In recipe on February 7, 2012 at 2:36 am

this was a prize-winning recipe in an old better homes and gardens that i think i found at my grandmother’s house. the unique combination of flavors really caught my eye, and i have to say, they didn’t disappoint.

give it a try – the cookie is chewy and soft, the sesame is nutty and toasty, and the chocolate is, of course, chocolatey. all together, makes for an excellent and unique cookie. plus, they’re pretty cool looking, i think! and pretty easy to make.

chocolate-sesame cookies

8 oz. semisweet chocolate
2 tablespoons butter
3 tablespoons tahini (use the rest to make hummus!)
2/3 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
3/4 cup brown sugar (don’t forget to pack it in the cup)
1 teaspoon canilla
1/2 cup sesame seeds, toasted *

* note: toast your sesame seeds in a dry frying pan (that is, no oil) over low/med-low heat until they start to get light brown and smell nutty. careful not to burn them.

melt chocolate and butter together in a small sauce pan over low heat. remove from the stove, stir in tahini. set aside.

separately, combine flour, baking power, and salt. set aside.

in a large mixing bowl, beat eggs until frothy. add brown sugar and vanilla and beat until well combined. beat in chocolate mixture, then flour mixture. don’t overmix.

refrigerate dough at least 30 minutes.

preheat oven to 350 degrees. roll dough in one-inch balls, and roll in toasted sesame seeds. place on cookie sheets 2 inches apart and bake for 10-12 minutes. (they’re better if they are on the raw side. [insert salmonella disclaimer here.])

as you can see, i used a mixture of white and black sesame seeds.


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