Salted Chocolate Tahini Cookies

This cookie is everything I want a cookie to be; crispy, gooey, chewy, chocolate-y, quick and easy to make. Yeah, I want it all and this cookie delivers. This not a cookie of your childhood (at least it’s not of mine. If it is of yours, please tell me who your parents are so they can adopt me). This cookie is grown up, well travelled and is introducing it’s basic friends to exotic ingredients like tahini. Ooh fancy!

Jokes aside, this is one of the best cookies I’ve made in a while. It’s not overly sweet, which is totally up my alley and hint of tahini gives it a lovely nuttiness. Obvs, the dark choc and salt are mandatory for this and I would recommend a max of 60% with the dark chocolate. I find going up to 70% or higher brings out the bitterness in the tahini.

It comes together in one bowl and no special equipment required to mix. If you don’t devour them all right out of the oven, try them slightly warm with some vanilla ice cream. You can thank me later.

Store them in an air tight container and they should last up to a week. If you don’t eat them all on the day of.

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Salted Chocolate Tahini Cookies

Yield: 12

Ingredients

• 2/3 cup (170g) tahini
• 2/3 cup (150) unsalted butter, melted
• 1/3 cup (75g) caster sugar
• ¾ cup (165g) brown sugar
• 2 tablespoons vanilla bean paste (or extract)
• 1 large egg, at room temperature
• 1 ½ cup (210g) all-purpose flour
• ½ teaspoon salt (I use pink Himalayan salt)
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• 200g 60% dark chocolate, chopped roughly
• Flaky sea salt, for topping

Instructions

1. In a large bowl, beat together the tahini, melted butter and both sugars until combined. Add in the egg and vanilla and mix together again.
2. Add in flour, baking soda, salt and baking powder and mix to combine thoroughly until no more dry flour is visible*. Stir in the chocolate and ensure it is evenly distributed.
3. Cover the cookie dough tightly and chill in the fridge for a minimum of 30 minutes or up to 24 hours.
4. Preheat oven to 180C (160C fan-forced) and line 2 sheet trays with baking paper, set aside.
5. Remove the dough from the fridge and form into balls that are approximately 3 tablespoons in size. This should make about 12 large cookies. Place 6 on each tray, spreading out to allow at least 4 cm in between each cookie as they will spread.
6. Bake cookies for 15-18 minutes** rotating the trays halfway through the cooking time. Remove from oven, sprinkle with flaky salt and allow to cool for 10 minutes on the tray before transferring to a rack to completely cool down.

Notes

*If the room is cold or you’ve left the butter to cool down a while, the mixture will be thick and a little difficult to mix. It’s not a big deal, just mix together until all the dry flour is incorporated. You don’t want to work the dough to much as this will develop gluten and make the texture of the cookies weird.

**The exact time will depend on your oven. If you like your cookies more on the crispy side, cook them for longer. I like a crispy edge and a soft fudgy centre, so usually bake for 15-17 minutes in my oven.