Description
They're black, they're white, they're everything you ever wanted in a cookie. Equally earthy and sweet, they're soft on the inside with a crunchy sesame shell. A yin-yang of flavor and texture.
Ingredients
Units
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter (2 sticks)
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 3/4 cup tahini
- 1/4 cup honey
- 2 large eggs (at room temperature)
- 2 teaspoons pure vanilla extract
- 2 tablespoons black sesame seeds
- 2 tablespoons white sesame seeds
Instructions
- Combine the flour, baking powder, baking soda and salt together in a bowl, whisk to combine.
- Using a stand mixer with the paddle attachment, blend together the butter, sugar and brown sugar on medium-high speed until light and fluffy, about 5 minutes. Be sure to scrape the sides of the bowl down a couple of times with a rubber spatula.
- Add the tahini and honey, then cream together for about a minute. Scrape the sides of the bowl down again.
- Crack the eggs into a liquid measuring cup and add the vanilla. Slowly add to the sugar mixture one egg at a time, allow the first egg to blend in completely before adding the second egg. Scrape the sides of the bowl down.
- With the mixer on a low speed, gradually add the dry ingredients. Once fully mixed, be sure to scrape down the sides of the bowl and blend until the dough is cohesive and well mixed.
- Using a 2 tablespoon cookie scoop, form cookie dough balls and slightly press the cookies down to form chubby little disks. Place on a lined baking sheet.
- Pour the black and white sesame seeds into two separate bowls, then carefully dip the cookie dough disks halfway into the white sesame seeds, gently pressing the seeds into the dough if they aren't sticking. Repeat on the other side with the black sesame seeds. Transfer the sesame cookie dough disks to a lined baking sheet and chill in the refrigerator for at least 20-30 minutes to firm up.
- Preheat oven to 350°F. Arrange the cookie dough balls evenly on pans, 6-8 per pan.
- Bake for 9-11 minutes until the cookies are lightly browned and crisp around the edges but still soft in the middle.
Notes
*Cookie dough can be stored in the refrigerator for up to 5 days or frozen for a few months.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: Cookies