Chocolate Tahini Cookies
Persian inspired chocolate cookie made with nutty and creamy tahini.
Cook Time: 30 minutes

Difficulty: Easy
Serves: 4

INGREDIENTS


Unsalted butter; 8 tbsp.
Tahini; ½ cup
Granulated sugar; 1 cup
Egg; 1; large
Egg yolk; 1
Vanilla extract; 1 tsp.
All-purpose flour; 1 cup
Baking soda; 1/2 tsp
Baking powder; 1/2 tsp
Salt; 1 tsp.
Chocolate chips; 230g
Fleur de sel; a pinch

METHOD


  1. Cream the butter, tahini and sugar together on medium speed until light in colour and fluffy, for about 5 minutes. Add the egg, egg yolk and vanilla extract and continue mixing on medium speed for another 5 minutes.
  2. Sift the flour, baking soda, baking powder and salt into a large bowl and combine. Add the flour mixture to the butter mixture and mix on low until just combined. Add the chocolate chips and mix it with a rubber spatula.
  3. Make small balls of 30g from the cookie dough and freeze. When ready to bake take out as required.
  4. Heat the oven to 165 degree C and line a baking sheet with silicone mat. Space the cookie dough balls at least 3 inches apart to allow them to spread.
  5. Bake for 12-15 minutes until just golden brown around the edges. Sprinkle each with fleur de sel when they come out of the oven.
  6. Allow to cool for 20 minutes on the baking sheet or on a cooling rack.

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