Friday, November 11, 2011

More Autumn Baking (Chocolate Sesame Cookies)

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.

It calls for:
  • 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.

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