Fig, Tahini, and Dark Chocolate Cookies with Orange Peel

Fig, Tahini, and, Dark Chocolate Cookies with Orange Peel

I came across a recipe for these amazingly scrumptious cookies on David Lebovit’s food blog ( see recipe here)  that was inspired by Margarita Manzke’s recipe in her Baking at Republique cookbook. 

These cookies are decidedly Eastern Mediterranean in spirit along with a flourish of hearty home baked irresistible goodness. Gladly this recipe is open to personal interpretations that make for all that much more fun for the home baker.

My adaptations include using Lindt Intense Orange Dark Chocolate with Orange Peel that pairs perfectly with the dried Mission figs. I also used roasted sesame seeds instead of raw as the raw seeds which would not have enough time in the oven to to roast them and release their subtle flavor.

So without further ado…let’s get baking!

Fig, Tahini, and Dark Chocolate with Orange Peel Cookies  makes 20 cookies

Plan to make the dough the day before you intend to bake the cookies.

• 1 1/3 cups + 1 tablespoon all purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon sea salt
• 4 0z (115 g ) unsalted butter at room temperature
• ½ cup (100 g) granulated sugar
• ¾ cup (120 g) packed light brown sugar
• 1 teaspoon pure vanilla extract
• ½ cup (120 g) well stirred tahini
• 1 large egg
• 1 cup chopped soft dried Mission figs, hard stems removed
• 100 g Lindt Intense Orange Dark Chocolate, coarsely chopped
• ½ to ¾ cup roasted sesame seeds (see recipe here)

In a small bowl whisk the flour, baking soda, and salt until well combined.

In the bowl of a stand mixer fitted with a paddle attachment, mix the butter, granulated sugar, brown sugar, and the vanilla extract on medium peed until well combined. Mix in the tahini and then the egg, Then stop the mixer and scrape down the sides of the bowl to make sure everything is incorporated,

Stir in the flour mixture on low speed, and then add the chopped figs, and finally the chopped chocolate, and mix until just combined.

Line a baking tray with parchment baking paper and portion the dough into balls using and ice cream scoop. Roll the balls gently between the palms of your hands and place them in the lined baking tray. Cover with cling film and refrigerate overnight.

The following morning preheat the oven to 350 f/180 c with the baking rack set in the middle of the oven. To insure even accurate temperature use an oven thermometer to verify the correct temperature.

Have 2 baking sheets on hand lined with parchment or silicone baking mats.

Put some of the roasted sesame seeds in a shallow bowl.

Remove the chilled cookie dough from the refrigerator and roll each ball gently, slightly flattening the dough. Then gently roll and press the top side of each cookie into the bowl of sesame seeds to coat evenly. Turn the cookie over and place on the lined baking tray. Be sure to allow about 2 inches between each cookie.

Transfer the tray of cookies to the oven and bake for 7 ½ minutes. Then open the oven and reverse the tray and bake another 7 ½ minutes. The cookies should be lightly browned around the edges and the centers slightly raised. This timing is accurate and insures that the cookies are baked to perfection without over baking.

Promptly remove the cookies from the oven and place the baking tray on a rack to cool for a couple of minutes.

Gently tap the top of each cookie with a flat spatula to pat down the domed tops of the cookies.

You can then transfer the cookies to a wire rack and cool to room temperature.

Follow the same procedure for baking the remaining tray of cookies.

Store the cookies in an airtight container for Up to a week or refrigerate for longer storage, though I am pretty sure they will be devoured in no time at all!

Best served at room temperature.