If you like sesame, these cookies are a beautifully soft, melty, chocolatey wholemeal sesame stuffed treat. I used our stoneground organic wholemeal flour milled from heritage wheats, the grain for which is grown just down the road from us at Broadfield Farm. The soft wholemeal has an amazingly aromatic flavour from these grains which have been developed from a seed bank by Heritage Harvest, but I think it would also work well with our wholemeal einkorn flour for a variation.
This recipe is designed to create a cookie that is soft and not too thin, that keeps its shape a bit while baking rather than spreading out. Muscovado sugar and tahini complement the nutty rich flavours of the stoneground wholemeal beautifully.
Makes 20 cookies
Beat the butter and sugars together for a couple of minutes until combined with an electric hand whisk or mixer. Add the beaten egg and tahini and combine.
Using a hand whisk, combine the baking powder, baking soda, sea salt flakes, and flour to ensure even distribution of raising agent.
Mix this together with the butter and sugar and combine quickly and thoroughly – you don’t want to overwork the dough. Stir through the chocolate chips.
Line two baking trays with baking parchment. Taking approximately a tablespoon of dough per cookie, roll them into balls using your hands. Weigh your sesame seeds into a bowl and roll each cookie in them.
Place the balls on a tray, cover, and leave to chill in the fridge overnight. Chilling them prevents the dough spreading too much when it comes to baking them.
The next day, preheat your oven to 160°C and bake the cookies for 12-14 minutes. Space them out evenly allowing roughly 10cm between each ball of dough to allow them to spread. You may need to do them in batches – I do roughly six per tray.
Leave them to cool on the tray. Stored in an airtight container, these will keep for three days and are best enjoyed fresh. I like to eat them while they are still a little warm from the oven and the chocolate is melted!