Pastry Chef Justin Burke-Samson taught us how to make Bonjour Ya’ll Bakery‘s most popular cookie, the dark chocolate tahini crinkle cookie. He walked us through the mixing process. You won’t believe how long it took to master the cookie!
Here’s the recipe:
Dark Chocolate Tahini Crinkle Cookies
1 ¼ cups all-purpose flour ½ cup unsweetened cocoa powder 2 teaspoons baking powder ½ teaspoon salt 1 stick unsalted butter, chilled and diced 2 tablespoons tahini 1 ½ cups packed light brown sugar 2 eggs 8 ounces bitter-sweet chocolate, melted and cooled 1 teaspoon vanilla extract ⅓ cup whole milk 1 ½ cups powdered sugar
1. In medium mixing bowl sift together flour, cocoa powder, baking powder, and salt; 2. Using a stand mixer with the paddle attachment, cream together butter, brown sugar, and tahini for 8 minutes until light and fluffy. Stop the mixer and scrape down the sides and add the eggs and chocolate and mix for another 2 minutes or until incorporated; 3. Staying on low speed, alternate adding the flour mixture and milk – begin and end with flour; 4. Preheat oven to 350 degrees, line a sheet tray with parchment paper. 5. Scoop the dough into preferred scoop size, roll the cookies in powdered sugar to coat completely; 6. Place cookies on prepared sheet tray ½ inch apart. Bake until puffed and cracked and just set around the edges, about 14 to 16 minutes. The centers will be soft and appear underbaked. Cool completely before serving.
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