Salted chocolate chip tahini cookies
Salted chocolate chip tahini cookies
Ingredients
Nutrition
- 120g salted butter softened
- 120g tahini well stirred
- 90g golden caster sugar
- 110g soft light brown sugar
- 1 tsp vanilla bean paste
- 1 egg plus a yolk (save the white for another recipe)
- 175g plain flour
- ½ tsp bicarbonate of soda
- 100g milk chocolate roughly chopped
- 125g dark chocolate roughly chopped
- 3 tbsp white sesame seeds
- 3 tbsp black sesame seeds
Instructions
- 1
In a large bowl or the bowl of a stand mixer, put the salted butter, tahini, golden caster sugar, soft brown sugar, vanilla bean paste and a small pinch of salt. Whip using electric beaters until fluffy, about 5-6 mins.
- 2
Crack in the egg and add the extra yolk, then beat to combine, about 2 mins. Sieve over the flour and bicarb, mixing gently until just combined, then mix through both chocolates.
- 3
Chill the dough in the fridge for at least two hours.
- 4
Heat the oven to 190C/170C fan/gas 5. Use an ice cream or cookie scoop to measure out 12 balls of dough – roughly 65g each. Pour the sesame seeds into a shallow bowl and gently mix them. Roll each cookie dough ball in the sesame seeds.
- 5
Put them onto two large, lined baking trays, spaced well apart as they will spread.
- 6
Bake for 13-15 mins until lightly golden, then remove from the oven and give the tray a good tap on the kitchen side. This helps create a crispy, chewy texture. Leave to cool completely on the tray before serving.
Nutrition
Per serving (based on 12 servings)


