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A chocolate chip cookie sprinkled with sesame seeds being lifted with a spatula off a green-and-white checkered sheet of them

Sesame Dark Chocolate Cookies

Helena and Vicki Moursellas share their recipe for Greek chocolate chip cookies with tahini and sesame seeds.
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Ingredients

  • 9 oz (255 g) brown sugar
  • 4½ oz (120 g) unsalted butter melted
  • 2 tbsp hulled tahini
  • 1 egg
  • 1½ cups all-purpose flour sifted
  • ½ tsp baking soda
  • 5½ oz (150 g) dark chocolate (40% cocoa solids) roughly chopped
  • ⅓ cup white sesame seeds

Instructions
 

  • In a large bowl, whisk the sugar, butter and tahini until creamy and smooth. Whisk in the egg until smooth. Fold in the flour, baking soda and chocolate and stir to form a dough, then rest in the fridge for 30 minutes to firm up.
  • Place the sesame seeds in a large bowl. Line two large baking trays with baking paper.
  • Roll 2 tbsp of the cookie dough into a ball, then roll in the sesame seeds to coat and place on one of the prepared trays. Using your hand, lightly flatten the cookie to a 2½ in (6 cm) circle. Repeat with the remaining dough to make 14 cookies, then place the cookies in the fridge for another 30 minutes.
  • Meanwhile, preheat the oven to 340°F (170°C).
  • For soft cookies, bake for 12 minutes or until lightly golden; for slightly crunchy cookies, bake for 14 minutes.
  • The cookies can be stored in an airtight container for 5 to 7 days. If you only want to bake half the cookies, store the remaining rolled uncooked cookies in the freezer for up to 3 months.

Notes

The cookie dough can be made ahead and stored in the freezer for a rainy day. Thaw the dough and follow the same cooking instructions.