We thought the sesame seeds on the outside of these cookies made them look like snowballs, but depending on how well they’re coated you may wind up with the dreaded muddy snowballs! No matter how they turn out looking, the taste is amazing! Tahini paste and semi-sweet chocolate give them a slightly salty-sweet flavor and they stay soft and moist for days when kept in a sealed container.
- 8 oz. semi-sweet baking chocolate squares
- 2 Tbsp. butter
- 3 Tbsp. tahini paste
- 1 c. all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 eggs
- 3/4 c. brown sugar
- 1 tsp. vanilla extract
- 1/2 c. sesame seeds
Melt chocolate and butter until smooth, remove from heat and stir in tahini, set aside.
Mix flour, salt and baking powder in small bowl. In large bowl beat eggs until frothy. Add brown sugar and vanilla, beat until well combined and light in color.
Beat in chocolate mixture until incorporated, then add flour mixture slowly, mixing just until combined.
Cover dough and freeze about 2-3 hours, sometimes overnight, until firm enough to roll. (time will depend on how loose the tahini paste is)
Preheat oven to 350. Roll dough into 1” balls and coat in sesame seeds.
Place 2 inches apart on cookie sheet and bake for 12-15 minutes or until puffed and set on bottom. Let cool on pan for 5 minutes and transfer to a wire rack to cool completely.
Store in an airtight container for maximum freshness. Makes about 2 dozen cookies.
Note: Tahini paste is made of ground sesame seeds, similar to peanut butter, and is quite salty. It can typically be found in the international aisle of most major grocery stores. If you’re having trouble finding it, it’s available through Amazon.com and many other gourmet online retailers.