169 grams (1 1/3 cups) all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 stick unsalted butter (melted)
1/2 cup granulated sugar
1/3 cup packed light brown sugar
2 tablespoons light corn syrup (or syrup alternative of choice)
1 large egg
1 tablespoon milk (milk of choice)
1 teaspoon vanilla extract
1 teaspoon almond extract
3/4 cup tahini
3 tablespoons unsalted butter (softened)
1 tablespoon powdered sugar
1 tablespoon honey
1/2 teaspoon kosher salt
Flakey sea salt
Cookie / Baking sheet
Medium size cookie scoop
Prep time: 40 minutes
Baking time: 12 minutes
1. In a medium bowl, combine flour (169 grams), baking soda (1/2 tsp), and salt (1/4 tsp).
2. In a large bowl, beat the butter (1 stick), granulated sugar (1/2 cup), brown sugar (1/3 cup), and corn syrup (2 tbs), until well combined. Then, add the egg, milk (1 tbs), vanilla (1 tsp), and almond extract (1 tsp) until combined. Gradually add in the flour mixture and stir until just combined. Do not over-mix the batter. Gently, stir in desired amount of sesame seeds and you should be left with a loose / sticky batter.
3. Using a medium size cookie scoop (1-2 tablespoons), scoop balls of dough and place on a parchment paper lined cookie sheet at least 2-3 inches apart. The dough will spread considerably when baking.
4. Bake cookies at 350°F for 12 minutes or until golden brown and flat. Let cookies cool completely on cookie sheet before transferring to a wire rack.
5. While cookies are baking, prepare the tahini cream filling. Combine: Tahini (3/4 cup), unsalted butter (3 tbs), powdered sugar (1 tbs), honey (1 tbs), and kosher salt (1/2 tsp). Adjust sugar and salt to taste. Store in fridge until ready for use.
6. Once the cookies have cooled completely, use a sharp knife to carefully cut each cookie in half. Coat the bottom side of a cookie half with the tahini cream filling and assemble the sandwich cookie with the other half of the cookie.
7. Optionally, you can choose to coat your cookies in melted chocolate as you desire. After dipping in chocolate, I topped the cookies with holiday sprinkles and some flakey salt.
The sesame cookie portion of the recipe was adapted from Handle the Heat’s Thin and Crispy Chocolate Chip Cookies recipe, which can be found here.