9 oz. 70% dark chocolate
2 tablespoons butter
3 tablespoons tahini (sesame seed paste)
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon sea salt
2 eggs, at room temperature
3/4 cup organic raw cane sugar
1 teaspoon vanilla extract
1/2 cup sesame seeds
- In a small sauce pan, melt chocolate and butter over low heat, stirring frequently until smooth. Remove from heat; stir in tahini and set aside to cool.
- In a small bowl, combine flour, baking powder and sea salt; set aside. Beat eggs, sugar and vanilla in a large mixing bowl until frothy and pale. Beat in chocolate mixture until just combined. Cover and chill dough in the refrigerator until it’s easy to handle.
- Preheat oven to 350 F. Pour sesame seeds into a shallow bowl. Roll dough into 1 inch balls; press the top of each ball into sesame seeds. Place on cookie sheets lined with parchment paper 2 inches apart.
- Bake for 10 to 12 minutes or until puffed on top and flat on the bottom. Transfer to a wire rack to cool completely. Makes about 40 cookies.