This is a Better Homes and Gardens recipe. The tahini (sesame seed paste) gives them an interesting flavor that compliments the chocolate. The sesame seeds add a fun little crunch. When I baked them, they were a lot flatter than the picture in the cookbook we bought at Home Depot. They were also sticky on the bottom so didn’t travel very well to the hospital. They got eaten!
8 ounces semisweet chocolate
2 tablespoons butter
3 tablespoons tahini
2/3 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¾ cup packed brown sugar
1 teaspoon vanilla
½ cup sesame seeds, toasted
1. In a small saucepan melt chocolate and butter over low heat, stirring frequently until smooth. (I like to use a double boiler.) Remove from heat. Stir in tahini. Set aside.
2. In a small bowl combine flour, baking powder, and salt. Set aside.
3. In a large mixing bowl beat eggs until frothy. Add brown sugar and vanilla. Beat until well combined and light.
4. Beat in chocolate mixture.
5. Beat in flour mixture, just until combined.
6. Cover dough. Chill about 30 minutes, until easy to handle. (It took longer for mine to get solid enough to be able to handle it but I made a triple batch.)
7. Heat oven to 350 degrees F. Roll dough into 2 tablespoon-sized balls. Roll balls in sesame seeds to coat. (I coated only the tops.) Place on cookie sheets 2 inches apart. Bake 10 to 12 minutes, until puffed and set on the bottoms. (Mine didn’t puff and didn’t set on the bottoms.) Transfer cookies to wire rack. Cool completely.
Makes about 18 cookies. I tripled the batch to take to the emergency department.
I found the tahini in the kosher section of our grocery store. You might have to get it in a Middle Eastern food store or, of course, online.