Salted Tahini Chocolate Cookies
These Salted Tahini Chocolate Cookies are a delicate combination of nutty tahini, caramel-y brown sugar and bitter dark chocolate.
Ingredients
- 125 g spelt flour
- 100 g plain flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- Pinch fine sea salt
- 100 g unsalted butter at room temperature
- 75 g tahini
- 200 g light brown sugar
- 1 large egg + 1 egg yolk
- 1 tsp vanilla essence
- 200 g 70% dark chocolate
- Sesame seeds for rolling
- Flaky sea salt to sprinkle
Instructions
- Preheat your oven to 190C (170C fan) and line two baking trays with parchment paper.
- Place the flours, baking powder, bicarbonate of soda and salt into a large bowl and mix together to combine, then set aside.
- Put the butter, tahini and sugar into a large bowl and using an electric whisk, beat together until light and fluffy. This should take about 5-7mins.
- Add the egg, egg yolk and vanilla and beat again to combine.
- Scrape down the sides of your bowl using a spatula, then pour in your dry ingredients. Mix with your whisk until a dough starts to form.
- Add your chopped chocolate and use your hands to evenly distribute.
- If resting your dough to deepen the flavours, cover the bowl with clingfilm and refrigerate for 4 hours or overnight.
- Weigh the dough out using a portioner or scales into 50g balls, then roll in a bowl of sesame seeds to cover.
- Place onto parchment-lined baking trays, a few inches apart as they will spread and sprinkle with the flaky sea salt.
- Bake for about 25 minutes until golden around the edges, puffed up and still a little soft in the centre. Allow the cookies to cool on a baking tray for 10minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container for up to 3-4 days.