Makes 12 cookies
Prep time: 20 minutes
Total time: 1 hour 30 minutes
INGREDIENTS
1 ¼ cups|185 grams all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
10 tablespoons|135 grams unsalted butter, at room temperature
⅔ cup|140 grams light brown sugar
¼ cup|50 grams granulated sugar
2 large egg yolks
1 ½ teaspoons vanilla extract
2 tablespoons tahini
2 tablespoons cocoa powder
flaky sea salt, to taste
white sesame seeds, to sprinkle on top
DIRECTIONS
In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, beat the butter and sugars on medium speed of a hand mixer until fluffy, about 3 minutes. Add the egg yolks, beating well until smooth, then beat in the vanilla. Add the dry ingredients and beat until just combined. Divide into two equal-sized balls. Beat the tahini into one ball and the cocoa powder into the other ball. Flatten each ball slightly, then flatten them together and roll into another ball. Divide into 12 balls and place on two parchment paper-lined baking sheets. Flatten each cookie ball slightly and sprinkle with the flaky salt and sesame seeds. Refrigerate for 1 hour. Heat the oven to 350°F. Bake the cookies, turning once and rotating halfway through, about 12 minutes. Cool slightly before eating.
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