I found a wonderful gourmet cookie recipe.
It blends the two unexpected flavors of chocolate and sesame.
I don't like overly sweet treats, and these are just right.
- 8 ounces semisweet chocolate
- 2 tablespoons butter
- 3 tablespoons tahini (sesame seed paste)
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla
- 1/2 cup sesame seeds, toasted
Here's the recipe:
1. Melt chocolate and butter over low heat, stirring frequently until smooth. Remove from heat; stir in tahini. Set aside.
2. In a small bowl combine flour, baking powder, and salt; set aside. In a large mixing bowl beat eggs until frothy. Add brown sugar and vanilla; beat until well combined and light. Beat in chocolate mixture. Beat in flour mixture just until combined. Cover dough; chill about 30 minutes, until easy to handle.
3. Preheat oven to 350 degrees F. Roll dough into 1-inch balls; roll balls in sesame seeds to coat. Place on cookie sheets 2 inches apart. Bake for 10 to 12 minutes, until puffed and set on the bottoms. Transfer cookies to wire rack; cool completely.
Sooooo delicious...moist and fudgy-brownie like on the inside...
With a light little crunch on the outside,
and a slight nutty taste of the toasted sesame seeds and tahini.
My teenage son and his two friends bounded into the kitchen one day
just as I was taking them out of the oven.
They snarfed about a dozen or more down in what seemed like a few seconds
before bouncing out the door again.
Note: These are not snarfing cookies!
They are gourmet take-a-slow-bite-and-savor cookies.
They were a huge hit at our lady's neighborhood Bible study.
For my delicious PUMPKIN BREAD recipe, click here.