Panera Bread (called St. Louis Bread Company in the St. Louis metropolitan area) is a chain of bakery–café quick casual restaurants in the United States and Canada that sells breads, sandwiches, soups, salads, and other bakery items. This site will provide copycat recipes and recipes using products sold at the Panera Bread restaurants. Panera Bread Co. has 1,736 bakery cafes in 45 states and Canada under the Panera Bread, Saint Louis Bread Co. and Paradise Bakery & Cafe brands.

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Dark Chocolate and Tahini Cookies


DARK CHOCOLATE and TAHINI COOKIES
Panera Bread Restaurant Recipe

4 ounces dark chocolate (about 60 percent cacao), chopped
1 3/4 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter, softened
1 cup light brown sugar
3 tablespoons tahini (sesame seed paste)
1 egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons white sesame seeds

Heat the oven to 350 degrees. Place the chocolate in a medium heatproof bowl and place the bowl in the oven, stirring every 30 seconds or so, until the chocolate melts just enough to be stirred smooth, about 3 minutes. Lightly grease a large baking sheet.

Whisk together the flour, baking powder, and salt in a small bowl.

Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy, 3 to 4 minutes. Beat in the melted chocolate, tahini, egg, vanilla extract, and almond extract. Mix in the flour mixture on low speed.

Cover and chill the dough for 30 minutes or up to 8 hours (if chilling that long, let the dough warm up for 30 minutes before rolling). Roll into 1-inch balls between your palms and place the balls on the prepared sheet, leaving at least 1-inch between each ball. Dip a fork in cold water and flatten the balls by pressing the fork in a crisscross pattern on each one. Sprinkle with the sesame seeds.

Bake until the cookies are almost firm and the tops are barely dry (slightly underbaked), 6 to 8 minutes. Cool 5 minutes on the sheet, then transfer to racks to cool completely.

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