Chocolate plus sesame…I think the jury is still out on this cookie. I made these this past weekend, and I enjoyed them when they were first baked, but not so much the day after. I had high hopes for these cookies though, since I love sesame seeds and I also love chocolate. Perhaps more importantly, there is a cookie that is commonly found in Italian bake shops simply called sesame cookies that I absolutely adore. They are a bit different than the chocolate sesame cookies pictured here in that they are much more dense, and have a much lower sugar content. I believe the Italian sesame cookies are meant to be dunked into a hot cup of coffee or tea or a big glass of milk, much like a biscotti.
I was perplexed by the original recipe for this cookie, which called for only 2/3 cup of flour. I followed the recipe as stated and ended up with a batter, not a dough. I didn’t see how the batter could possibly turn into a dough after a 1/2 hour in the refrigerator so I adjusted the recipe. And so, what you are seeing and reading about is the result of a higher amount of flour added to the original recipe. I remain curious though because the original recipe had a very high rating; I was unable to read specific comments from those who rated the recipe so I’m unsure of what others have said about this recipe. I also remain curious about how to get those lovely cracks shown in the photo on Better Homes and Gardens. I noticed some of my cookies did crack slightly and I’m wondering if those were the ones where my hands were slightly wet while rolling the dough into balls. I’ve read that adding wetness will help cookies crack, but I haven’t personally tried this.
They did have a wonderful chewy center:
chocolate sesame cookies
- 8 ounces semi-sweet chocolate , chopped
- 2 tablespoons butter
- 3 tablespoons tahini
- 2 eggs
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla
- 1 2/3 cups all purpose flour*
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup sesame seeds
- In a small saucepan, combine chocolate, butter, and tahini, and heat over low heat stirring frequently until melted (do not overheat chocolate)
- In the bowl of a standing mixer, whip eggs and brown sugar for about 5 minutes on medium speed; add vanilla and mix to combine
- In a small bowl, mix dry ingredients: flour, salt, and baking powder. Set aside.
- After chocolate mixture has slightly cooled, add it to the egg mixture and mix for 1 minute.
- Add flour mixture and mix only until combined.
- Place dough into the refrigerator for 30 minutes
- Preheat over to 350 degrees
- Arrange sesame seeds onto a small dish
- Roll the dough into 1-inch balls and then coat with sesame seeds (roll balls around in the seeds)
- Place cookies on cookie sheet lined with parchment paper or silpat
- Bake for 10 to 12 minutes (longer if you made larger cookies)