Tahini chocolate chip cookies
A batch of delicious sesame-flavored cookies with chunks of chocolate ...
Ingredients
- 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
Prepare in advance
- 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).
Notes
Store for several days in an airtight container.