Swirled Chocolate & Vanilla Tahini Cookies

Servings: 12

• 1/4 cup Soom Foods Chocolate Sea Salt Tahini
• 1/4 cup Soom Foods Vanilla Bean Tahini
• 8 tbsp Unsalted Butter, room temp
• 1/2 cup Granulated Cane Sugar
• 1/2 cup Brown Sugar
• 1 large Egg
• 1 large Egg Yolk
• 1 1/2 cups All Purpose Flour
• 3/4 tsp Baking Soda
• Sesame Seeds, for rolling

1. In the bowl of a stand mixer, add butter and sugars together to beat for 2 minutes on HIGH speed.
2. In a separate bowl, mix the flour and baking soda together.
3. Add the flour mixture into the butter bowl, and stir just until combined.
4. Divide the batter into two bowls. Add the chocolate tahini in one bowl, and the vanilla bean tahini in the other bowl. Stir each individual batter just until combined.
5. Lay out a large sheet of saran wrap on a clean surface.
6. With wet hands, press the regular cookie batter in a rectangular shape on the Saran wrap (about 10x12”).
7. Add the chocolate batter on top.
8. Use the Saran wrap as a helper to roll up the dough in a log-like shape.
9. Wrap tightly in the Saran wrap and freeze for at least 20 minutes.
10. Slice into 1” thick cookies, roll the edges in sesame seeds and place a parchment line baking sheet pan.
11. Bake at 350F for 8-12 minutes. Until set in the center and golden along the edges.