Sesame cookies with chocolate chips

Votes: 2

How to Make Sesame Chocolate Chip Cookies

Time: 7 hours 30 minutes
Complexity: easily
Quantity: 24 cookies

Traditional chocolate chip cookies get their rich, nutty flavor from the addition of tahini, a thick paste made from ground sesame seeds, and a sprinkle of mixed white and black sesame seeds, which adds a pleasant crunch to the soft, chewy cookie. The tahini-infused dough is light, airy, and sticky, so let it set well in the refrigerator before shaping.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 and 3/4 cups premium flour
1 teaspoon baking powder
1 teaspoon of baking soda
1 teaspoon fine salt
1 and 3/4 cups dark brown sugar
275 g (1 1/4 cups) unsalted butter, room temperature
1 cup tahini
1/3 cup granulated sugar
2 large eggs, room temperature
1 tbsp vanilla extract
1 package (300 g) semi-sweet chocolate chips (about 2 cups)
2 tablespoons white sesame seeds
2 tablespoons black sesame seeds

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, brown sugar, semi-sweet chocolate, tahini, sesame

Cooking the dish according to the recipe:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, beat the brown sugar, butter, tahini, and granulated sugar with a mixer on medium-high speed until pale and fluffy, about 5 minutes (if using a stand mixer, use the paddle attachment).
Beat in the eggs one at a time, then add the vanilla extract. Reduce the mixer speed to low. Add the flour mixture and mix until smooth. Use a spatula to fold in the chocolate chips. Place plastic wrap directly on the surface of the dough and refrigerate until firm, at least 6 hours or overnight.

Position oven racks in the upper and lower thirds of the oven and preheat to 375°F (190°C). Line two baking sheets with parchment paper.

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
Combine white and black sesame seeds in a small bowl. Scoop out 1/4 cup of cookie dough (use an ice cream scoop for best results), then dip the top of the dough ball into the sesame seeds and place on one of the parchment-lined baking sheets.
Continue scooping out dough until you have 6 balls on each baking sheet. Refrigerate any remaining cookie dough.
Bake, rotating the baking sheets and rotating them halfway through, until the cookies are golden brown around the edges but still soft in the center, about 18 minutes. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Let the baking sheets cool, then line them with clean parchment paper and repeat with the remaining dough.