- 6 oz. bittersweet chocolate, chopped (60%-70% cocoa)
- 1 Tbsp. unsalted butter, or vegan shortening
- 5 Tbsp. tahini, (sesame seed paste)
- 2/3 cup Hodgson Mill Gluten Free Multi Purpose Baking Mix
- 1/2 tsp. baking powder
- 1/2 tsp sea salt
- 2 large eggs
- 3/4 cup dark brown sugar, packed
- 1 tsp. vanilla extract
- 1/2 cup sesame seeds, toasted, for coating
- 1/2 tsp. sea salt, for coating (optional)
- 1 tsp. white sugar, for coating (optional)
Melt chocolate and butter together, using either a microwave or a double boiler. To microwave, heat chocolate and butter in a bowl on high for 15 seconds at a time, stirring between heating until melted (2 to 3 minutes total). To use double boiler, bring a small saucepan of water to boil. Set a small metal bowl over the water, add chocolate and butter, and stir mixture until melted and smooth. Remove pan from heat. Once chocolate and butter are melted and smooth, stir in tahini until smooth. Set chocolate mixture aside.
In a small bowl combine gluten free baking mix, baking powder, and salt. Beat eggs in a large bowl with an electric mixer until frothy, then add dark-brown sugar and vanilla and beat again. It will start out thick like caramel, but keep beating for 2 or 3 minutes until it’s thick and light. Pour in slightly cooled chocolate mixture and mix again. Add reserved dry ingredients and mix well. Final mixture should be thick and fudgy like brownie batter. Cover bowl with plastic wrap. Refrigerate at least 30 to 60 minutes or as long as overnight.
Preheat oven to 350° F. Line two cookie sheets with foil, parchment paper, or a light coating of nonstick spray. Place toasted sesame seeds in a bowl, then stir in ½ tsp. salt and 1 tsp. white sugar if using (gives an extra sweet/salty kick to the coating). Scoop dough out in 1-Tbsp. portions. Use fingertips to quickly shape cold dough into rough spheres the size of walnuts. Move quickly, or the dough will melt when handled. (If shaped cookies slump or don’t keep their shape, return dough to fridge for another 30 minutes and then try again.) Next roll each ball in sesame seeds to coat it and arrange shaped cookies 1½ to 2 inches apart on a cookie sheet. Bake for 12 to 14 minutes or until cookies have puffed and begun to crack in spots. Let cookies sit for 2 to 3 minutes, then transfer them to a wire rack to finish cooling.
To toast sesame seeds, heat a pan over medium heat. Add sesame seeds in an even layer over hot pan; let sit 30 seconds, then shake vigorously. Repeat until seeds are a uniform dark brown and smell deliciously toasted. They will steam slightly, but they shouldn't smoke or turn black.
If you wish to make a version of this cookie that is not gluten free, substitute Hodgson Mill Whole Wheat Pastry Flour or Naturally White Flour instead of the Gluten Free Multi Purpose Baking Mix.
Makes 24 to 30 cookies
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