Ingredients

The following ingredients have 4 Servings
  • 2 cups rye flour*
  • 1 1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon flaky sea salt
  • 1 3/4 sticks (7 oz) unsalted butter (softened and cut into cubes)
  • 3/4 cup tahini
  • 1 3/4 cups light brown sugar
  • 1 teaspoon vanilla paste or extract
  • 2 large eggs (plus 2 egg yolks)
  • 9 ounces dark chocolate (at least 65% cocoa solids) (roughly chopped)
  • 3 1/2 ounces white chocolate (roughly chopped)

Instruction

  • In a large mixing bowl, combine flours, baking powder, baking soda, and sea salt, and mix to combine.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, combine butter, tahini, brown sugar, and vanilla and beat on medium speed until lighter in color and fluffy, about 5 minutes. Stop and scrape down the sides as needed.
  • Add eggs and yolks to the tahini mixture one by one and whisk to combine, until completely incorporated.
  • Add one-third of the flour mixture and beat to combine, then repeat twice with the remaining flour until no dry patches are visible.
  • Add both chocolates and mix well. Cover mixing bowl with plastic wrap and chill until firm to the touch, about 4 hours.
  • Preheat oven to 375°F (190°C). Line two rimmed baking sheets with parchment paper.
  • Using wet hands, roll dough into golf ball-sized rounds and place 3/4 inch (2 cm) apart on prepared baking sheets.
  • Bake until golden brown around the edges and just firm to the touch, 11 to 12 minutes. Allow cookies to cool on the baking sheets for 5 minutes before moving to a wire rack to cool completely.
  • Store in a sealed container for up to 5 days.