Sesame Chocolate Chip Cookies

Recipe:

Ingredient Notes:

• Tahini. This creamy sesame paste can be found in most large supermarkets, as well as in Middle Eastern, Turkish, or Indian grocery stores. If you can’t find it ready-made, you can easily make your own at home.
• Butter. For the best results, use unsalted butter with a fat content of 72% or higher. It’s crucial for the butter to be softened to room temperature, but not melted, before you begin.
• Sugar. For the cookie dough, fine granulated sugar (caster sugar) is ideal as it dissolves more easily, ensuring a smoother texture. For rolling the cookies, coarse sugar adds a nice crunch. I strongly advise against reducing the amount of sugar in the dough, as it significantly impacts both the final texture of the cookies and the consistency of the raw dough.
• Flour. Stick to regular all-purpose flour with a protein content of around 10%. Strong bread flour is not suitable for this recipe, as it will make the cookies too tough.
• Chocolate. I recommend using heat-resistant dark chocolate chips for this recipe, as they hold their shape well during baking. However, you can certainly use any type of chocolate you prefer, whether it’s chips or a chopped bar.
• Eggs. Use medium-sized eggs, which typically weigh around 55g (2 oz) each. For optimal blending, ensure your eggs are at room temperature. If you’re short on time, simply place them in a bowl of warm tap water for about 15 minutes to bring them up to temperature.

Let’s start cooking!

In a bowl, combine the room temperature butter, both types of sugar, salt, and tahini. Beat the mixture until creamy, about 5 minutes.

Then, add the egg and vanilla extract and beat again.

Then, add the sifted flour and baking soda, kneading it into a soft dough.

Add the chocolate chips and mix until evenly distributed.

Place the dough in the refrigerator for 30 to 40 minutes. Then, form the dough into balls, each weighing about 45 grams, and place them on a baking sheet. Leave enough space between the balls because they will flatten into cookies during baking.

Place the baking sheet in an oven that has been preheated to 180°C (355°F) and bake it for 7 minutes. Remove the baking sheet, turn it 180 degrees, and bake for another 7 minutes.

Immediately remove the finished cookies from the baking sheet and transfer them to a wire rack. Allow them to cool completely.

Enjoy!

This Sesame Chocolate Chip Cookies recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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