These cookies are unusually delicious, pleasingly tender, and completely cool-looking. They’re deeply chocolatey with a warm and nutty edge thanks to the sesame seed coating . These cookies are more bitter-sweet than super-sweet due to the cocoa powder mixed into the batter. If you prefer your cookies on the unabashedly sweet side, leave out the cocoa powder.
- 1 1/2 cups semi-sweet chocolate chips
- 2 tablespoons butter (cut into 8 small cubes)
- 3 tablespoons tehina
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking powder
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 eggs
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup toasted sesame seeds
1. Place chocolate chips and butter cubes in a medium sized bowl, and microwave on high for 2 minutes, remove from microwave and stir until chocolate is smooth and completely melted. Mix in tehina. Set aside.
2. In another medium-sized bowl whisk together flour, baking powder, cocoa powder, and salt; set aside.
3. In a large bowl beat eggs until light and frothy. Add brown sugar and vanilla extract, beat until combined. Fold in melted chocolate mixture, and then beat in flour mixture until combined. Cover with plastic wrap and refrigerate for approx. 30 minutes or until dough is firm enough to handle.
4. Preheat oven to 350F. Spread sesame seeds on a plate or platter. Shape cookie dough into tablespoon-sized balls. Roll cookie dough balls in sesame seeds. Place on cookie sheet, and flatten with your damp hand or the bottom of a glass (dip in flour to avoid sticking). Make sure cookies are at least 2 inches apart.
5. Bake for 12-14 minutes. Transfer cookies to wire rack and allow to cool
Makes approximately 30 cookies.