Chewy-centered cookies made with nutty rye flour and toasted sesame tahini, studded with pools of 70 % dark chocolate and finished with a flutter of flaky sea salt. Unexpected, sophisticated, and totally addictive.
Ingredients (makes 18 cookies) • ½ cup (115 g) unsalted butter • 2 Tbsp runny tahini (well-stirred) • ¾ cup (150 g) light brown sugar • ¼ cup (50 g) granulated sugar • 1 large egg • 1 tsp vanilla extract • 1 cup (130 g) all-purpose flour • ¾ cup (95 g) light rye flour • ½ tsp baking soda • ½ tsp fine salt • 6 oz (170 g) 70 % dark-chocolate bar, roughly chopped • Flaky sea salt, for topping
Method 1. Brown the butter – Melt butter in a small pan, cook until deep amber with nutty specks (≈ 3 min). Pour into a bowl; cool 10 min, then whisk in tahini, both sugars, egg, and vanilla until glossy. 2. Dry mix – In another bowl whisk the all-purpose flour, rye flour, baking soda, and salt. Fold into wet mixture until just combined. Stir in chocolate chunks. Cover and chill 30 min. 3. Bake – Heat oven to 350 °F / 175 °C. Scoop 2-Tbsp mounds onto a parchment-lined tray, spacing 2 in / 5 cm. Bake 10–11 min until edges are golden and centers still soft. 4. Finish – While hot, sprinkle each cookie with flaky sea salt. Cool on tray 5 min, then transfer to a rack. Enjoy warm or store airtight up to 4 days (texture actually improves by day 2!).
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