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tahini_chocolate_chip_cookies

Tahini salted chocolate chip cookies (the best cookies ever!)

  • Author: Tooting Mama
  • Prep Time: 20 minutes
  • Cook Time: 10 - 15 minutes
  • Total Time: -25805231.866667 minute
  • Category: Tea Time Treat
  • Cuisine: Vegetarian

Ingredients

  • 120 g unsalted butter
  • 200 g soft brown sugar
  • 100 ml tahini
  • 1 egg (large)
  • 1 egg yolk (large)
  • 1 tsp vanilla extract
  • 150 g plain flour
  • 1 tsp baking powder
  • 1 tsp sea salt (flaked)
  • 100 g dark chocolate (broken into pieces)
  • 200 g milk chocolate (broken into pieces)

Instructions

  1. Cream the butter, soft brown sugar and tahini in a large mixing bowl. I only have a handheld food mixer, and this was sufficient.
  2. Add the egg and egg yolk and vanilla extract to the biscuit mix. Continue creaming the mixture until all the egg has been fully incorporated.
  3. In another bowl, measure out the flour before adding the baking powder and sea salt. Pour all the dry ingredients into the cookie dough mixture and mix.

    You will end up with a thick, butterscotch coloured cookie dough.

  4. Break the chocolate into small pieces and fold into the cookie dough.
  5. Cover the bowl with clingfilm and place in the fridge overnight.
  6. The next day. Pre-heat the oven to 160 degrees.
  7. Cover two baking trays with baking parchment.
  8. Make the cookies by shaping the cookie dough into 3cm balls.

    Place each biscuit dough ball on the parchment covered baking tray at least 5cms apart. (These cookies will spread).

  9. Place one baking tray at a time on the middle shelf of the oven.

    Bake for between 10 minutes for smaller cookies, to 15 minutes for larger cookies.

  10. Take out of the oven when the cookies are lightly toasted, turning a beautiful golden brown at the edges.

    Leave the cookies to cool and harden before transferring to your biscuit tin.

  11. These cookies will last for up to three days in an airtight container.

    But I have a feeling they won’t last that long!


Notes

  • This recipe made around 20 cookies.
  • I’ve used soft brown sugar rather than a combination of soft brown sugar, and granulated sugar
  • My kids aren’t overly keen on dark chocolate, which is why I have used a combination of milk and dark chocolate
  • If the cookie dough mix has hardened after the overnight refrigeration, leave the bowl with the cookie dough mix to stand at room temperature. The cookie dough will start to soften and will be easier to shape into cookie dough balls.
  • After you take the baking tray with the baked cookies out of the oven, they will very soft and liable to break. Leave the cookies to cool. They will harden and you will be able to transfer them to a cookie tin.
  • Or, just eat them.
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