Chocolate- Sesame Cookies

Sesame seeds are tiny, oil-rich seeds that grow in pods on the Sesamum indicum plant. Despite their tiny size, they are a valuable cash crop. The plant is native to Africa but is now found mostly throughout Asia, with Myanmar and India the largest producers. Sesame seeds have many potential health benefits and have been used in folk medicine for thousands of years. The nutty and slightly sweet toasted seeds add texture and depth to these unique cookies. To ensure the dough is easy to handle, chill in the refrigerator for 1-2 hours, or until firm. Makes approx. 3 ½ dozen.

INGREDIENTS​:

• 8 ounces (230g) semi-sweet chocolate
• 2 tbsp butter
• 3 tbsp tahini (sesame seed paste)
• 2/3 cup all-purpose (plain) flour
• ½ tsp baking powder
• ½ tsp salt
• 2 eggs
• ¾ cup packed brown sugar
• 1 tsp vanilla
• ½ cup sesame seeds, toasted

DIRECTIONS:

1. In a small saucepan, melt chocolate and butter over low heat, stirring frequently until smooth. Remove from heat; stir in tahini. Set aside.
2. In a small bowl, combine flour, baking powder and salt; set aside. In a large mixing bowl, beat eggs until frothy. As brown sugar and vanilla; beat until well combined and light. Beat in chocolate mixture. Beat in flour mixture until just combined. Cover dough; chill about 30 minutes until easy to handle.
3. Preheat oven to 350°F (180°C). Roll dough into 1” (2.5cm); roll balls I sesame seeds to coat. Place on cookie sheets 2” (6cms) apart. Bake for 10-12 minutes, until puffed and set on the bottom. Transfer cookies to wire rack; cool completely.

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