Modes

Ingredients

• 8 tablespoons unsalted butter, room temperature
• ½ cup tahini, well stirred
• ½ cup turbinado sugar
• ½ cup dark brown sugar
• 1 large egg
• 1 large egg yolk
• 1 tablespoon vanilla extract
• 1 cup flour
• 2 tablespoons buckwheat flour
• ¾ teaspoon baking soda
• 1 teaspoon kosher salt
• 7 oz 70% chocolate, roughly chopped
• ½ cup toasted chopped walnuts
• 2 tablespoons unsweetened toasted coconut flakes
• 2 tablespoons sesame seeds (black and white preferably)

Crunchy

• ½ teaspoon flaky sea salt, such as Maldon
• 2 teaspoons sesame seeds (black and white preferably)

Instructions

In the bowl of a stand mixer, beat butter, tahini, and both sugars on medium speed for 4 to 5 minutes, until very fluffy. Add the egg, yolk, and vanilla, and continue to mix for another 2 minutes, stopping to scrape down the sides of the bowl once or twice.

Meanwhile, in a small bowl, whisk the flours, baking soda, and salt. With mixer on low speed, add the dry ingredients until just combined, then add the chocolate, walnuts, sesame seeds, and coconut flakes. Pulse to just combine everything. Form the cookies into rounds using an ice cream scoop, or a ¼ cup measure. Space the dough balls on two parchment-lined baking sheets about 3-inches apart. Refrigerate at least 30 minutes.

Meanwhile, make the crunchy topping: combine all ingredients in a small bowl. Press the dough balls down gently to create a flat surface, then top each cookie with the crunchy topping, pressing gently into the dough. Refrigerate for another 30 minutes.

Preheat Wolf Convection Oven on mode Convection to 325 degrees. Bake the cookies straight from fridge the until the cookies are golden brown around the edges but slightly pale in the center, about 12 to 14 minutes. Remove from the oven and let the cookies cool on the baking sheet.