A GORGEOUS new book straight from NYC!

Seed and Mill co-founder Rachel Simons has published a must-have cookbook with stories and (incredible) recipes focusing on something close to her heart, sesame! The recipes range from simple breakfasts to extraordinary salads and sides, from mains to wonderful sweet treats and everything in between. With lots of tahini, sesame seeds and halva, there is really so much deliciousness in just one book. You should see how many pages I have tagged! Buy it here.

Rachel is a Sydney girl, part of our Jewish community, who now lives in New York City with her family. She is the co-founder of the iconic Seed and Mill – who sell all things sesame including the most sublime tahini – at the well known Chelsea Market.

Lisa xx

(Top and bottom photo of cookies from ‘Sesame’ by Alan Benson, Photographer)

Brown Butter, Choc Chip & Halva Cookies

Edited excerpt from 'Sesame – Global Recipes & Stories of an Ancient Seed' by Rachel Simons (Ten Speed Press 2025)

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

2 hours hrs

Servings: 16 cookies

Course: Sweet Things

Cuisine: International

Ingredients Method Notes

Ingredients

  

• 170 g (6 oz) unsalted butter
• 115 g (4 oz) tahini
• 60 g (⅓ cup, firmly packed) light brown sugar
• 140 g (⅔ cup) caster sugar
• 1 egg plus 1 egg yolk at room temperature
• 1 teaspoon vanilla extract
• 200 g (1 ⅓ cups) plain flour
• 1 teaspoon baking soda
• 1 teaspoon flaky salt
• 1 cup walnuts roughly chopped
• ½ cup coarsely chopped 70% dark chocolate
• ⅓ cup roughly chopped halva
• ½ teaspoon flaky salt

Method

 

1. In a small saucepan, melt the butter over medium heat. When it begins to foam, lower the heat slightly so it doesn't burn and continue cooking for a few more minutes, until the butter has turned a deep golden brown and the milk solids have separated and settled at the bottom of the saucepan. Keep a close eye on the butter as it cooks so it doesn't burn-the butter will very quickly go from sizzling to silent once it's almost ready. Pour into a small (heatproof) bowl to cool slightly. Cover and refrigerate until solidified, at least 20 minutes.
2. Place the solidified browned butter in the bowl of a stand mixer fitted with the paddle attachment or a large bowl if using a handheld mixer. Add the tahini and beat until smooth on medium speed. Stop the mixer and scrape down the sides before adding egg, egg yolk, vanilla, and both sugars. Beat until well combined and light.
3. In a separate bowl, whisk the flour, baking soda, and salt. Add the flour mixture to the mixer and beat on low speed until just combined. Fold in the walnuts and chocolate.
4. Scoop 16 golf ball-size portions of dough and place on the prepared baking sheets, allowing at least 3 cm between each scoop. Place a small chunk of the halva in the center of each cookie and use your thumb to gently press it into the dough.
5. Refrigerate for at least 2 hours (or preferably overnight).
6. When ready to bake, preheat the oven to 175°C (conventional). Line 2 baking trays.
7. Bake for 15 minutes until the edges are golden (mine took closer to 18 mins), rotating the baking trays halfway. They may look a little underdone in the centre, but they will firm up as they cool.
8. Sprinkle with the sea salt while they are still warm

Notes

The cookies are best eaten warm or on the day you bake them, but they can also be stored in an airtight container at room temperature for up to 3 days.

I have made a few minor tweaks in measurements and method to Rachel’s original recipe which can be found in her book.