How To Make: Tahini Cookies With Chocolate & Sea Salt
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Stand mixer with paddle attachment or electric whisk (not essential but highly recommended)
Ingredients
120mltahini
125gunsalted butterat room temperature
150gwhite granulated sugar
50glight brown sugar
1large egg
2tspvanilla extract
150gplain floursifted
½tspbaking powder
½tspbicarbonate of soda
1tspsea saltplus extra for topping
150gchocolate chunks or chocolate chipsdark, milk or a mixture of both
1tbspsesame seeds
Instructions
In a large mixing bowl or the bowl of a stand mixer, pour in the tahini and mix well. Add the butter and sugar then mix using an electric whisk or stand mixer fitted with a paddle attachment. Mix on medium for a few minutes, or until light and fluffy. This can be done by hand, but will take much longer.
Add the egg and vanilla and mix for another few minutes until well incorporated.
Meanwhile, add the sifted flour, baking powder, bicarbonate of soda and 1 tsp salt to a bowl and mix to combine. Pour into the bowl with the wet ingredients and mix at a low speed, or fold in with a spatula until just combined.
Finally fold in the chocolate using a spatula.
Place the cookie dough in the fridge for up to 12 hours, but at least 2 hours (or freeze for 30-60 minutes).
Once sufficiently chilled, preheat the oven to 220C/200C Fan/Gas 7) and line a baking sheet with greaseproof paper.
Use a tablespoon to scoop the dough and form into spheres roughly the size of golf balls. Place on the baking sheet at least 1.5 inches apart allowing them space to expand. If you don’t have enough space, bake in batches or on 2 sheets.
Place in the oven and bake for 8-10 minutes, turning the tray around midway through cooking. The cookies will be cooked when fairly pale in the centre but browned around the edges.
Remove the cookies from the oven, sprinkle with flaky salt and the sesame seeds, then let cool on a rack for at least 30 minutes.
Keyword Baking, Chocolate, Chocolate chip cookies, Cookies, Tahini, Tahini Cookies
