Ingredients
Dry Ingredients
- 2 1/4 cups Bob’s Red Mill Organic All-Purpose Unbleached White Flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1/2 cup unsalted butter, softened to room temperature
- 1/3 cup tahini
- 1 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla bean paste
- 1/4 cup molasses
For Coating and Topping
- 1/2 cup coarse sugar
- 6 ounces dark chocolate, chopped
- Flaky sea salt
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350℉ (177℃). Line a baking sheet with a silicone baking mat or parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, salt, and cloves until well combined. This helps evenly distribute the leavening and spices for consistent flavor and texture.
- Cream Butter, Tahini, and Sugar: Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with electric beaters), beat the softened butter on medium-high speed for 1 minute. Add the tahini and granulated sugar and continue to beat for 2-3 minutes until the mixture is light and fluffy, which adds air for a tender cookie.
- Add Wet Ingredients: Beat in the vanilla bean paste, egg, and egg yolk until fully incorporated. Then add the molasses and beat for another minute to blend thoroughly and enhance the rich, deep flavor.
- Combine Wet and Dry Ingredients: Lower the mixer speed to low and gradually add the dry ingredient mixture, mixing only until just incorporated to avoid overdevelopment of gluten and keep the cookies tender.
- Coat Dough Balls: Pour the coarse sugar into a bowl. Scoop the dough with a cookie scoop or tablespoon (about 1 1/2 tablespoons each) and roll each ball in the coarse sugar to create a crackly, sweet exterior.
- Bake Cookies: Arrange the sugared dough balls evenly spaced on the prepared baking sheet. Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown, indicating perfect doneness while keeping the centers chewy.
- Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This step ensures they set properly and maintain their chewy texture.
- Melt Chocolate: Once the cookies are cool, place chopped dark chocolate in a microwave-safe bowl. Microwave in 30-second increments, stirring well between each, until the chocolate is fully melted and smooth, usually taking 1 1/2 to 2 minutes.
- Decorate and Set: Drizzle the melted dark chocolate over the cooled cookies and immediately sprinkle with flaky sea salt to enhance the flavor contrast. Let the chocolate harden at room temperature before storing the cookies in an airtight container to maintain freshness.
Notes
- Rolling the cookie dough in coarse sugar gives a delightful crackly texture on the surface.
- Using tahini adds a unique nutty flavor and moisture, differing from typical butter-only cookies.
- Be sure not to overmix the dough after adding the dry ingredients to keep cookies tender and chewy.
- Microwaving chocolate slowly in short bursts prevents burning and ensures a smooth melt.
- Store the cookies in an airtight container at room temperature for up to one week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
