Tahini Chocolate Chip Cookies

Instructions

PREPARING THE COOKIE DOUGH

1. In a standing mixer add the butter (at room temperature) and both sugars (granulated and light brown sugar). Fit the paddle attachment and cream the ingredients. Start on low speed, then increase it to medium speed, until the mixture is light, aerated and fluffy. This will take 3 or 4 minutes. Stop from time to time to clean the sides of the bowl, using a rubber spatula. This is an extra step to make sure that all ingredients are well combined. Continue mixing on medium speed for another 2 or 3 minutes. Taking the time at this stage to properly cream the butter and sugars will result in a crispy cookie on the edges, but light and fluffy in the middle. You can use a hand mixer as well, however, bear in mind that it will take longer to properly mix the ingredients.
2. Scrape de bowl sides again using the rubber spatula, then turn on the mixer at low speed (speed 2 if you are using a Kitchenaid) then start adding the tahini paste in 2 or 3 batches. Allow for each batch to fully incorporate before adding more. Then, continuing on low speed, add the eggs (lightly beaten) also in batches, and again, allowing for all the liquid to incorporate before adding more.
3. Add the chocolate to the bowl where you have the two types of flour and stir gently with a spoon to combine. Add the chocolate-flour mixture over the mixture of butter and sugar and pulse on and off the stand mixer just until the ingredients are almost mixed in.
4. Remove the bowl from the standing mixer and using a rubber spatula finish combining the ingredients. Be careful not to overwork the dough. otherwise, this will result in tough cookies.
5. Transfer the cookie mixture into an air-tight container and refrigerate for at least 3 - 4 hours, however, if you can, it's best to rest it overnight. Chilling the dough overnight will allow for the liquid from the eggs, tahini and butter to fully be absorbed by the flour.

BAKING THE TAHINI CHOCOLATE COOKIES

1. Take the cookie dough out from the refrigerator and allow 1 hr to come at room temperature. This way it will be easier to scoop the dough. You can also form the cookie balls straight from the fridge, however, it will be harder to scoop them.
2. Preheat the oven to 175°C.
3. Line a baking tray with parchment paper. Use an ice cream scoop, a spoon or your hand to form the cookie dough balls and place them about 4 cm apart from one another. The cookies will expand whilst baking and the space will be required so that they don't overlap. Sprinkle over the mixed black and white sesame seeds.
4. Bake for 15 minutes on the middle rack, until the edges of the cookies, turn into a golden-brown colour and the centre is still not completely set.
5. Allow them to cool down on the baking sheets for 10 minutes then transfer them onto a cooling rack and allow them to cool completely.