All of this sesame and chocolate chip cookies are so easy to make, you'll love them! A little twist compared to the classic version thanks to the addition of tahini (sesame puree).
How can you resist a batch of cookies? The answer is simple: it is impossible. I love it when they're all still hot, right out of the oven ...
How to prepare these sesame chocolate chip cookies?
For this recipe, I used sesame puree (tahini or tahini). It helps bring a discreet sesame / hazelnut flavor - but really delicious. Usually tahini, I use it mainly in sauce to accompany raw vegetables. The tahini is packed with 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 eating cookies, do you? For the full-bodied side, opt for a minimum of 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 puree (tahini) in addition to butter, the dough requires refrigeration. Without refrigeration, the cookies would spread out too much during baking.
I also advise you not to overload your hob too much: these sesame and chocolate chip cookies take up space while cooking! To avoid them 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 don't hesitate to tag @liliebakery on Instagram so that you can see your achievements! Besides, I published on my Instagram account a video to find in the "Reels" tab to show you how I prepare my batch :)
Tahini chocolate chip cookies
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
Instructions:
- 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:
Leroy
A good idea the sesame in cookies! With a good tea after my cross-country skiing trip! Yum ! Beautiful day
Louise Grenadine
It's been far too long since I tried a new cookie recipe, and this one makes me crave! * - *
Thank you for sharing !
Lilie bakery
I hope it will please you ! :)))
Carochocolate
Hello,
I will test this recipe without delay! One question, however: what is blond sugar?
Merci :)
Good night
Caroline
Lilie bakery
Hello, the blond sugar is indicated as is on the package, but you can take white powdered sugar or brown sugar as a replacement, you don't have any :) See you soon
Fabian
loved recipe here! besides I did not resist, I remade a tour this weekend!
Lilie bakery
Awesome ! Thank you Fabienne for your return :)
Laura
Cooked this morning after a night in the fridge and tasted, they are really good, I keep this recipe in my favorites :) I added pecans, yum.
Lilie bakery
Great idea with the pecans in addition :) Thank you for your return, see you soon!
Juliette
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.
Lilie bakery
Thank you Juliette for your feedback :)
Rachel
Hello, do we have to let the dough refrigerate in the fridge for 4 hours before cooking?
I guess it's useful for something?
But I don't know enough about baking.
Thank you.
Lilie bakery
Hello Rachel, refrigeration here prevents the cookies from melting on the baking sheet (we want them to keep their cookie shape). See you soon :)
Morgane
Hello, very good recipe and good result, however I would have liked to have more of the taste of sesame (I used black sesame) if I add 50g of sesame, which ingredient should I remove in proportion? Thank you very much lily
Lilie bakery
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 :)