It’s no secret that tahini is a staple in my house so when I make cookies at home - it’s in there. I make these rich, nutty cookies along with even more sesame on top and a healthy pinch of fleur de sel just before baking. I like to keep them portioned and ready to go in the freezer so we can have freshly baked cookies any time. They really make great Ice Cream Sandwiches!
It’s no secret that tahini is a staple in my house so when I make cookies at home - it’s in there. I make these rich, nutty cookies along with even more sesame on top and a healthy pinch of fleur de sel just before baking. I like to keep them portioned and ready to go in the freezer so we can have freshly baked cookies any time. They really make great Ice Cream Sandwiches!
In a mixer fitted with a paddle attachment, cream the butter, half of the tahini, and sugar until smooth and fluffy.
Add the eggs, one at a time, as they become smoothly incorporated and mix in the vanilla – scraping the sides of the bowl as needed.
Whisk the flour, baking soda, baking powder, and salt together and mix it into the butter and tahini until just mixed.
Fold in the chips at the end.
Refrigerate the dough to hydrate and allow the tahini to set overnight, or at least 12 hours. If freezing this dough for later, divide the dough into 18 portions and freeze them on a tray and store them in an airtight container when ready.
Preheat the oven to 325°F.
Onto paper lined baking trays, divide the dough (or place the frozen dough) into 18 portions, about 3” apart on the trays – they will spread.
Drizzle on the remaining tahini, the sesame seeds, and a healthy pinch of fleur de sel onto each dough portion.
Bake for 14-18 minutes or until golden brown and cooked, rotating the tray halfway through baking.
