Crispy, Chewy Chocolate Chip Tahini Cookies With Tahini White Chocolate Drizzle
Adapted from the New York Times
Makes: anything from 12-30 cookies depending on how big you make them and how large your ice cream scoop is
Preparation time: 20 minutes plus resting time
Cooking time: 16 minutes
- 113g or 1 stick butter, softened
- 125ml or 1/2 cup tahini
- 1 cup caster or superfine sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla bean paste
- 150g/5ozs. plain all purpose flour
- 1/2 teaspoon bicarb soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 250g/8.83ozs. dark chocolate (I used half dark chocolate, half peanut butter chips)
-
Fleur de sel to sprinkle
-
100g white chocolate
- 2 teaspoons hulled tahini
Step 1 - Beat the butter, tahini and sugar on medium speed for 5 minutes. Add the egg, egg yolk and vanilla and beat for an additional 5 minutes.
Step 2 - Whisk the flour, bicarb, baking powder and salt together. Add the flour mixture and chocolate at low speed or by hand until just combined. Refrigerate for 6-12 hours. You can also bake these straight away.
Step 3 - Preheat oven to 160C/320F and line four baking sheets with parchment (or do these in lots, you can also freeze the balls of dough and bake them fresh). Take a small ice cream scoop and place on the lined trays 2 inches apart (further apart if you use a larger scoop). Bake for 16 minutes.
Step 4 - Melt the white chocolate over a double boiler or in the microwave on 50% power (making sure not to burn it). Once melted, stir in the tahini. Place in a piping bag with a small plain nozzle and pipe zig zags over the cookies.