Buy Now →Double Chocolate Chip Tahini Cookies
Chewy cookies that are slightly nutty and loaded with chocolate! The addition of tahini adds a wonderful salty, nutty twist to the classic chocolate chip cookie.
- Prep Time: 10 minutes
- Total Time: 1 hour
- Yield: 14 cookies (approx.) 1x
- Category: Desserts and Baking
Ingredients
Scale
- 100 g white granulated sugar
- 100 g light brown sugar
- 100 g unsalted butter, melted
- 5 tbsps tahini
- 1 medium egg, beaten
- 1 tsp vanilla extract
- 150 g self-raising flour
- 2 tbsps cocoa powder
- ½ tsp fine sea salt
- 150 g chocolate chips or chunks (any colour)
- flaky salt
Instructions
- In a large bowl, whisk the sugars, melted butter and tahini until smooth. Add the egg and vanilla extract and whisk until light and creamy.
- Sift the flour, cocoa powder and sea salt into the bowl and fold the mixture with a wooden spoon or spatula. Be careful not to overmix the cookie dough; overmixing causes gluten development, which makes for cakey (rather than chewy) cookies.
- Fold the chocolate chips. Cover and chill the cookie dough for at least 30 mins (or up to overnight). Don’t skip this step!
- Heat oven to 180℃ C/ 160℃ fan. Line two large baking trays with greaseproof paper.
- Form the dough into balls, about 1 heaped tablespoon of dough each. Arrange the cookies in a single layer on both baking sheets, leaving plenty of space for the cookies to spread.
- Bake for 10 minutes. The cookies will look a little soft, but don’t worry – they will harden as they cool. Sprinkle the cookies with a tiny pinch of flaky salt as soon as they come out of the oven.
- Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
Equipment
Buy Now →Notes
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Find it online: https://zenaskitchen.com/double-chocolate-chip-tahini-cookies/