Tahini and dark chocolate cookies
I think I talked about my love for tahini before, I use it a lot in my cooking, and it also works great in baked goods!
I found this recipe on the blog The Boy Who Bakes, and it turned out great so I decided to share it with you! The texture is perfect to me, a bit crunchy on the outside and chewy on the inside. The tahini flavor is pretty light but still here and I put less chocolate chips because as much as I love it, I didn’t want it to overpower the other ingredients.
As I explained before, I live by myself, so when I make cookies, I simply bake a few and put the others, raw, in a food container in the freezer. I just bake them when I want to and don’t feel forced to eat cookies at every meal for a week 😉
Tahini and dark chocolate cookies
Ingredients
- 1 ¼ cup dark rye flour 125 g
- ⅔ cup AP flour 100 g
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter 100 g – room temperature
- ⅓ cup tahini 75 g
- 1 cup brown sugar 200 g
- 1 egg 50 g
- 1 egg yolk 20 g
- 1 tsp vanilla extract 5 ml
- 1 heaping cup dark chocolate chips 200 g
- sesame seeds for dipping
Using a stand up mixer with a paddle attachment, beat the butter, tahini and brown sugar until light and fluffy.
Then add the eggs in two or three times along with the vanilla extract, scraping the bowl each time.
When fully incorporated, add the flours, baking powder and soda, and the salt that you mixed together beforehand. Mix until just combined.
Lastly, add the chocolate chips and mix briefly.
Refrigerate for a couple of hours.
Preheat the oven up to 350°C.
Using an ice-cream scoop – I used the yellow one – shape the cookies and dip them in sesame seeds. Place on a tray lined with parchment paper.
Bake for about 10 to 12 minutes, rotating the tray halfway through.
Wait until it cools down and enjoy!!
