Mini Sesame Chocolate Chip Cookies
- 1 cup light brown sugar
- 8 tablespoons (1 stick) unsalted butter, softened
- 2 tablespoons tahini
- 1 egg
- 2 teaspoons pure vanilla extract
- 2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup semi-sweet mini baking chips
- 1/2 cup sesame seeds, toasted and cooled
In a large bowl, beat sugar, butter and tahini with an electric mixer on medium speed until light and fluffy, about 3 minute.
Add egg and vanilla and beat again until combined.
In a medium bowl, whisk together flour, baking soda and salt, and then add to sugar mixture and beat until combined.
Stir in baking chips and sesame seeds and shape dough into four 12-inch-long logs, wrapping them individually in wax paper and twisting the ends.
Chill until firm, 4 hours or overnight. (To help maintain their shape, arrange the dough logs in a 9x13-inch dish to chill.)
Preheat the oven to 325F.
Slice each log of dough into 12 (for bigger cookies) or 24 (for smaller cookies) coins, arrange on parchment paper-lined baking sheets about 2 inches apart and bake until golden brown around the edges, 8 to 10 minutes for smaller cookies, 10 to 12 minutes for larger cookies.
Let cool and then serve.
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- 1 cup light brown sugar
- 8 tablespoons (1 stick) unsalted butter, softened
- 2 tablespoons tahini
- 1 egg
- 2 teaspoons pure vanilla extract
- 2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup semi-sweet mini baking chips
- 1/2 cup sesame seeds, toasted and cooled