Tahini Chocolate Chip Cookies

Am on a cookie binge these days. These are SO GOOD. I love the rich flavour of sesame in basically anything - so why not cookies!

And the addition of tahini makes a regular chocolate chip cookie into a buttery, savoury, beautifully rich cookie.

And these cookies are really easy to make. I love cookie recipes where you chill the dough overnight, because when you're ready to bake them the next day, it's about 30 minutes from rolling the cookies to eating the (warm) cookies. DREAMY!

makes 14-16

Ingredients

• 115g butter
• 115g tahini
• 150g granulated sugar
• 50g demerara sugar
• 1 egg
• 1 egg yolk
• 210g plain flour
• 1 tsp bicarbonate of soda
• 1 tsp salt
• 200g chocolate chips

 

Method

Beat together the butter, tahini and sugars until fluffy (about 5 minutes).

Add in the egg and yolk and vanilla and beat for another few minutes.

Stir through the flour, bicarb of soda and salt, then fold through the chocolate chips.

This dough is lovely and soft, so it needs to set in the fridge overnight to firm up.

When you’re ready to bake, preheat the oven to 160 degrees C.

Roll into balls, mine made about 15, and place on lined baking tray.

Bake for 12-14 minutes – they’ll be golden and puffy.

Let cool on the tray for a few minutes (they’ll sink beautifully) and then move to a cooling rack to cool completely.