Red Currant Bakery

Cookie Dough
0 In the bowl of a stand mixer, add in the butter, brown sugar, vanilla, salt and both eggs.
2 Use the paddle attachment to cream the mixture on medium speed for about 3 minutes until it becomes a few shades lighter. Scrape the sides and bottom of the bowl.
3 Dump in the bread flour, baking soda, and baking powder.
4 Use the mixer to mix on low until just combined. It's ok if some flour is still visible.
5 Melt the chocolate in a microwave safe bowl or on the stove in a double boiler.
6 Pour the tahini into the cookie dough and use a flat rubber spatula to mostly fold it into the batter, you want some still visible.
7 Pour the melted chocolate into the cookie dough and fold 5-6 times into the cookie dough. It should be visibly marbled, don't over mix.
8 I like big cookies so I used a quarter cup ice cream scoop but you could do any size you want, you'll simply need to adjust the baking time accordingly.
9 Line a small tray or baking sheet with parchment paper or a silicone baking mat and scoop the cookie dough on.
10 Once all the dough has been scooped, cover the cookies with plastic or a second baking sheet upside down.
11 Place in the fridge for at least 4 hours, ideally overnight or in the freezer for 2 hours.
Bake the Cookies
13 Preheat the oven to 350 F and place a rack in the center of the oven.
14 Roll the bottom and sides of the chilled cookie dough balls in sesame seeds. Place 6 of the cookies onto a lined baking sheet, leaving at least 3" of space between each cookie.
15 Bake for 8 minutes in the preheated oven, then rotate the pan and bake for another 3-4 minutes until the edges are golden brown.
16 The centers will look very soft but they are baked.
17 Take the tray out of the oven and bang the tray on the counter 2-3 times, forcefully to flatten the cookies. Leave them on the sheet for 5 minutes. Bake the next tray while this one cools.
18 After 5 minutes, use a spatula to transfer the cookies to a wire rack to cool fully.