SEE RECIPE FOTO ON FACEBOOK/THE KITCHEN BUZZZ AND INSTAGRAM/THE KITCHEN BUZZZ
These cookies burst with rich flavors – chocolate, vanilla and sesame. And the best part is that the cookies have a low sugar content.
Delight your guests with these Chocolate Easter Cookies on April 20th or anytime!
You can make these scrumptious cookies ahead and freeze them in double freezer bags.
Active Prep time: 30 minutes
Chill time: 30 minutes
Bake time: 9-12 minutes
Makes: 25-30 cookies
Ingredients:
8 ounces semisweet or bittersweet chocolate chips
2 tablespoons unsalted butter
3 tablespoons tahini
2/3 cup all-purpose, unbleached flour
1/2 teaspoon salt
2 large eggs
1 teaspoon baking powder
3/4 cup packed brown sugar
1-1/2 teaspoons vanilla extract
3/4 to 1 cup toasted sesame seeds (TO TOAST SESAME SEEDS: PLACE SEEDS IN A NONSTICK SKILLET AND TOAST ON MEDIUM-LOW HEAT UNTIL LIGHT BROWN, STIRRING CONSTANTLY)
Prepare Cookie Batter:
1. In a double-boiler, heat and melt the chocolate chips and butter together. Stir in the tahini and set aside.
2. In a 3-cup bowl, stir together the flour, salt and baking powder; set aside.
3. In a 4 to 6-cup mixing bowl or stand mixer, beat the eggs until blended.
4. Stir brown sugar and vanilla into eggs; beat until uniform.
5. Next, stir in the chocolate/butter/tahini mixture and mix until uniform.
6. Add the flour mixture to wet ingredients and beat until combined and a batter has formed.
7. Cover and chill the cookie batter for 30 minutes.
8. After 30 minutes, preheat oven to 375°F and line a 18-inch X 16-inch cookie sheet with parchment paper; set aside.
Shaping & Baking Cookies:
1. Place toasted sesame seeds in a 2-3 cup bowl; set aside.
2. Wet your hands with water and grab enough cookie batter to shape a 1-inch ball.
3. Roll ball in sesame seeds, shaking out excess.
4. Place cookie ball on cookie sheet.
5. Repeat wetting hands, shaping cookie batter into balls, rolling in seeds and placing on cookie sheet – cookie balls should be 2 inches apart on sheet.
6. When all cookies have been placed on baking sheet, transfer the sheet to a rack positioned in center of oven.
7. Bake cookies for 9 to 12 minutes, or until puffed.
8. Cool completely. Cookies can be made a day ahead or they can be frozen in double freezer bags up to 2 months.
Text & Photograph ©2025 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
