Tahini, Rye, & Chocolate Chip Cookies


Holiday cookies are a cherished tradition for many. Whether they be spicy gingersnaps or heartwarmingly iced sugar cookies, these sweet treats fill cookie jars and plates ready to fill us with nostalgic holiday cheer. Our cookie trays have a special, more sophisticated, addition: tahini, rye and chocolate chip cookies.


An earthy blend of buckwheat and rye are combined to form the dough of these tender cookies. Rich savory nutty tahini paste offers a mature balance to the sweetness of sticky dates and bold chunks of chocolate. The final cookies are coated in beautiful sesame seed teardrops that spotlight the flavour of tahini and offer a subtle crunchy texture. It's a really magnificent cookie.


Inspired by the Parisian restaurant, Mokonuts, the original recipe for these cookies was created by the ever so talented Boy Who Bakes, Edd Kimber. This recipe is fantastic and produces beautiful cookies but we love the adaptations by Green Kitchen Stories. Substituting dates for some of the sugar and buckwheat for the whole wheat flour results in a bit more complex flavour profile that we prefer. We also follow the recommendations from Bijouxs Little Jewels from the Kitchen to use large chunks of chocolate to created melted ribbons of decadent chocolate and to use a blend of black and white sesame seeds for the coating for added style. However you choose to make these cookies, you won't be disappointed and you won't be able to return to ordinary chocolate chip cookies at the holidays!


 

Recipe by Green Kitchen Stories (adapted from Boy Who Bakes)

*notes by Bijouxs Little Jewels from the Kitchen



INGREDIENTS:

125 g / 1 cup wholemeal rye flour

100 g / 3/4 cup buckwheat flour

1 1/2 tsp baking powder

1/2 tsp salt

100 g / 3 1/2 oz unsalted butter, roo