These sesame and chocolate chip cookies are so simple to make that you will love them! A little twist on the classic version thanks to the addition of tahini (sesame paste).
How can you resist a batch of cookies? The answer is simple: it's impossible. I love it when they're still warm, straight out of the oven...
How to prepare these sesame chocolate chip cookies?
For this recipe, I used sesame puree (tahini or tahini). It brings a subtle sesame/hazelnut flavor - but really delicious. I usually use tahini mainly in sauce to accompany raw vegetables. Tahini is full of antioxidants and minerals, it really is one of the superfoods to have in the kitchen!
I also added some full-bodied dark chocolate chips (well, "chunks" would be more appropriate!). I love finding big chunks when I eat cookies, and you? For a full-bodied side, opt for at least 65% cocoa, otherwise I find that the taste is not strong enough.
For the sugar, I used a mixture of blond sugar and whole sugar. The blond sugar brings the crunchy side, the whole sugar brings the soft side. You can of course adjust the dose to your liking.
Tips for making these cookies successful
Due to the use of sesame paste (tahini) in addition to butter, the dough requires refrigeration. Without refrigeration, the cookies would spread too much during baking.
I also advise you not to overload your hob too much: these sesame and chocolate chip cookies take up space when cooking! To prevent them from sticking together then you know what you have to do :)
If you are a fan of cookies, then I also recommend this recipe from Granola cookies or this recipe from rustic cookies caramelized decan nuts dark chocolate.
If you make a batch of these cookies, then please tag @liliebakery on Instagram so that you can see your achievements! Besides, I published on my Instagram account a video to be found in the "Reels" tab to show you how I prepare my batch :)
- 120 g softened butter
- 100 g tahini (sesame puree), lightly beaten in organic store
- 80 g blond sugar
- 40 g dark brown sugar
- 1 large egg
- 1 cc natural vanilla extract
- 155 g all-purpose flour wheat or spelled
- 0,75 cc baking soda
- 0,75 cc salt
- 240 g full-bodied dark chocolate 65% cocoa
- 1 cs Sesame seeds
- Sea salt
- In a container, mix the butter, the melting tahini, the two sugars to obtain a creamy texture.
- Add the egg and vanilla then mix again to obtain a homogeneous mixture.
- Separately, combine the flour, baking soda and salt. Then pour these dry ingredients into the previous mixture, incorporating it with a fork or a spoon: be careful not to over mix at this stage (just enough).
- Coarsely crush the chocolate. Keep the equivalent of 2tbsp for the decoration and add the rest to the dough. Cover the container and refrigerate for at least 4 hours.
- Preheat the oven to 165 ° traditional heat.
- Place a sheet of parchment paper on a baking sheet. Using an ice cream scoop, form cookie balls (5cm in diameter) and place them on the baking sheet, spacing them well (put 8 on mine). Add the remaining pieces of chocolate to each cookie. Sprinkle with sesame seeds.
- Bake for about 15 to 18 minutes: watch when the edges of the cookies are golden, they are ready!
- Place the baking sheet on a wire rack, and let cool gently. Sprinkle with sesame seeds and a touch of fleur de sel (optional).
A good idea the sesame in cookies! With a good tea after my cross-country skiing trip! Yum ! Beautiful day
It's been way too long since I've tried a new cookie recipe, and this one is making me want to try it! *-*
Thank you for sharing !
I hope you like it! :)))
Hello,
I'm going to try this recipe without delay! One question though: what is brown sugar?
Merci :)
Good night
Caroline
Hello, the brown sugar is indicated as is on the packet, but you can use white caster sugar or brown sugar as a replacement if you don't have any :) See you soon
recipe loved here! besides I couldn't resist, I made another batch this weekend!
Awesome ! Thank you Fabienne for your return :)
Cooked this morning after a night in the fridge and tasted, they are really good, I'm keeping this recipe in my favorites :) I added pecans, yum.
Great idea with the pecans in addition :) Thank you for your return, see you soon!
Recipe tested several times and always a success!
I last time reduced it in butter and replaced it with a little grapeseed oil, and I also put a little less sugar, and it's still just as good.
Thank you Juliette for your feedback :)
Hello, do we have to let the dough refrigerate in the fridge for 4 hours before cooking?
I guess it serves some purpose?
But I don't know enough about baking.
Thank you.
Hi Rachel, the refrigeration here prevents the cookies from melting on the baking sheet (we want them to keep the shape of cookies). See you soon :)
Hello, very good recipe and good result, however I would have liked to have more the taste of sesame (I put black sesame) if I add 50g of sesame, I should remove which ingredient in proportion? Thank you very much lilie
Hello Morgane, if you want to add sesame (in grains), then you reduce the chocolate a little which takes up a lot of space in this recipe. See you soon :)
I never usually comment but we've actually done them twice now and it's killer! The second we tested using butter with noirmoutier salt crystals and semi-whole grain tahini, it was crazy. Thank you for this great recipe and happy new year :-)
Glad you like them so much! See you soon :)
This has become one of my favorite cookie recipes because I've made it so many times! You can even have fun replacing the tahini with other nut butters to vary the pleasures, it works great
Thanks Leila! So glad you like these cookies :) See you soon
Hello, thank you for the recipe! What is baking soda used for?
Hello Agathe, to answer you, baking soda is a leavening agent that reacts with the acidic ingredients in the recipe. It is essential if you want cookies that hold together! You can find it in the salt section. I also use it in this recipe: https://liliebakery.fr/cookies-moelleux-pepites-de-chocolat/
Thank you Lilie for sharing this recipe! I bought a jar of Tahini today and I'm delighted to be able to try it this evening. The dough is in the fridge. I discovered to my horror during the preparation that someone had nibbled almost the entire bar of dessert chocolate but fortunately I had some dark tasting chocolate left and I added a spoonful of sugar-free cocoa to the mixture. + a vanilla pod from Madagascar for me who lives in Reunion! The culinary test of the dough already deserves a 5 star! Looking forward to seeing you tomorrow to try this recipe. Thanks again for sharing!
Thank you Florence for your feedback! I'm really glad you like these cookies! :) See you soon
Many thanks for this superb recipe. My second batch is validated by the whole family (the first had already been approved by my partner). In short, it is now THE favorite cookie recipe in the house.
Thank you very much Linda! Glad you found YOUR favorite cookie recipe for you and your family! See you soon :)
Top!
Thank you Isma! See you soon :)
These cookies are absolutely perfect. They've become my #1 recipe.
Oh, thank you so much! See you soon :)