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
- 120 g softened butter
- 100 g tahini (sesame puree), lightly beaten in organic store
- 80 g blond sugar
- 40 g whole cane sugar
- 1 big egg
- 1 cc natural vanilla extract
- 155 g 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
- Fleur de sel
- 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).