Tahini and Rye Chocolate Chip Cookies are savory & not too sweet, tender and damn good with a cup of coffee, another Little Jewel from the Kitchen.
I love to grab something quick on days when there is just not time for a real breakfast and what better way to start the day than with a cookie? Coffee is a must and my espresso machine hums every morning. These cookies are a delicious partner. While roaming around the inter-web, my love of tahini led me to these cookies – already adapted, like most recipes, we all make changes. That’s what I love about recipes, they are fully adaptable-that is the way recipes has always grown.
TAHINI AND RYE CHOCOLATE CHIP COOKIES
I am a big fan of every ingredient in these cookies. Buckwheat, for my favorite pancakes, tahini for toast and my healthy bowl recipes. Using alternative flours, like buckwheat and rye make for a rich cookie experience. These cookies are very tender, not crisp, almost a cake-like texture.
I took the recipe adaptation a bit over the top by using large chunks for chocolate, which melt throughout the cookies. I love the color combination of white and black sesame seeds coating the cookies.
Keep an eye on the bake time, do not over-bake. Removing the cookies half way through baking time and banging the pan on the counter will flatten the cookies slightly and create the cracks on the tops. The cookies firm up and should be cool before removing from the pan.
BEAUTIFUL FOOD BY DESIGN
Start your day, and every meal with a bit of beauty. I enjoy pulling out my Mother’s 60’s snack set for a pastry/cookie and coffee/tea, treat yourself as if you were someone you really loved.