If you know me you probably know that I like to do some little experiments when it comes to cookies. I love to use more or less “unconventional” ingredients for cookies as often as possible. Cookies are normally easy to prepare and done really quickly – so whenever one of these experiments is failing it’s not a big deal. Fortunately, that does not happen very often. That’s why I got a batch of delicious Sesame Tahini Chocolate Cookies for you today. That cookie experiment went really well ;P
Sesame paste is something most people normally use for savory dishes. Hummus would be a good example here. Tahini has a certain bitterness that fits wonderfully for dips like hummus. Fortunately, it also works well when used for sweet treats. Many probably did not know that ;)
Tahini plus sweetness is an exciting combination. If you add chocolate as well to the game it gets even better. If you try these cookies here you will probably agree. At least I hope so ;)
These cookies here are quite easy to prepare. You start with the wet ingredients (including sugar) and mix them until light and fluffy. Works best with a food processor and paddle attachment but can also be done by hand. Takes a bit longer though ;) Then you add the dry ingredients and fold them in. Dry ingredients should never be mixed in for too long or with a lot of enthusiasm. Stay calm and work slowly. You want wet and dry to just be combined. That will guarantee the perfect texture later on ;P
The cookies rise quite a bit when baked. If you want them slightly flatter you should take them out of the oven halfway through the baking time and bang the baking sheet on your working surface once or twice – that will deflate the cookies. You can also flatten them gently with any flat object in your kitchen if you like…
If you are into chocolate chip cookies you might want to take a look at these recipes as well – all of them are very delicious!
INGREDIENTS / ZUTATEN
(8-9 cookies)
3.1 oz. (90g) butter, at room temperature
1 tbsp. tahini
1/2 cup (100g) brown sugar
1 tsp. vanilla extract
1 medium egg
1 cup (130g) spelt flour
1/4 tsp. baking powder
1/4 tsp. salt
1.8 oz. (50g) semisweet chocolate, chopped
black & white sesame seeds
(8-9 Cookies)
90g weiche Butter
1 EL Tahini (Sesampaste)
100g brauner Zucker
1 TL Vanille Extrakt
1 Ei (M)
130g Dinkelmehl (Type 630)
1/4 TL Backpulver
1/4 TL Salz
50g Zartbitterschokolade, gehackt
Sesamsamen (schwarz & weiß)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C). Line two baking sheets with baking parchment and set aside. Chop the chocolate coarsely and set aside.
2. Add the butter, tahini, brown sugar, and vanilla extract to the bowl of your kitchen machine and mix on high for 3-4 minutes until everything looks pale and fluffy. Add the egg and mix in on low until incorporated completely. Mix the flour with baking powder, and salt. Add to the bowl and mix until just combined. Add the chopped chocolate and fold in. Use a cookie scoop* and place about four dough portions with enough space in between on each baking sheet. Sprinkle with sesame seeds and bake the first baking sheet for 15-16 minutes. If you want the cookies flat, take the baking sheet out after about 6 minutes and let it drop on your work surface to deflate the cookies a bit – place back in the oven and continue baking. The cookies are done when the edges got a bit of color but the centers are still a bit soft. Take out of the oven and let the cookies cool down on a wire rack. Repeat with the second batch.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Zwei Backbleche mit Backpapier auslegen und zur Seite stellen. Die Schokolade grob hacken und zur Seite stellen.
2. Butter, Tahini, braunen Zucker und Vanille Extrakt in die Schüssel der Küchenmaschine geben und für 3-4 Minuten auf höchster Stufe hell und luftig aufschlagen. Das Ei dazugeben und auf niedriger Stufe unterrühren. Mehl mit Backpulver und Salz mischen, dann zur Schüssel dazugeben und nur kurz unterrühren. Gehackte Schokolade unterheben. Mit einem Cookie Scoop* (Eisportionierer) etwa vier Teigportionen mit genügend Abstand zueinander auf ein Backblech setzen. Mit Sesam bestreuen und dann das erste Backblech für etwa 15-16 Minuten backen. Wer die Cookies etwas flacher haben möchte, kann nach etwa 6 Minuten das Backblech aus dem Ofen nehmen und auf die Arbeitsfläche fallen lassen, damit die Kekse ein wenig zusammenfallen, dann zurück in den Ofen schieben. Die Kekse sind fertig, wenn sie in der Mitte noch leicht weich sind und die Ränder etwas Farbe bekommen haben. Aus dem Ofen nehmen und auf einem Kuchengitter abkühlen lassen. Den Vorgang mit dem zweiten Blech wiederholen.
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Here is a version of the recipe you can print easily.
Print
Sesame Tahini Chocolate Cookies
- Prep Time: 00:20
- Cook Time: 00:16
- Total Time: 01:00
- Yield: 8 1x
- Category: Cookies
- Cuisine: United States
- Diet: Vegetarian
Description
It might not be the most common combination but these Sesame Tahini Chocolate Cookies are absolutely delicious! I love them!
Ingredients
3.1 oz. (90g) butter, at room temperature
1 tbsp. tahini
1/2 cup (100g) brown sugar
1 tsp. vanilla extract
1 medium egg
1 cup (130g) spelt flour
1/4 tsp. baking powder
1/4 tsp. salt
1.8 oz. (50g) semisweet chocolate, chopped
black & white sesame seeds
Instructions
1. Preheat the oven to 350°F (180°C). Line two baking sheets with baking parchment and set aside. Chop the chocolate coarsely and set aside.
2. Add the butter, tahini, brown sugar, and vanilla extract to the bowl of your kitchen machine and mix on high for 3-4 minutes until everything looks pale and fluffy. Add the egg and mix in on low until incorporated completely. Mix the flour with baking powder, and salt. Add to the bowl and mix until just combined. Add the chopped chocolate and fold in. Use a cookie scoop* and place about four dough portions with enough space in between on each baking sheet. Sprinkle with sesame seeds and bake the first baking sheet for 15-16 minutes. If you want the cookies flat, take the baking sheet out after about 6 minutes and let it drop on your work surface to deflate the cookies a bit – place back in the oven and continue baking. The cookies are done when the edges got a bit of color but the centers are still a bit soft. Take out of the oven and let the cookies cool down on a wire rack. Repeat with the second batch.
Notes
Enjoy baking!
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