Tahini Chocolate Chip Cookies
Think peanut butter, chocolate chip cookies but more interesting, the final sprinkle of salt makes them.
Ingredients
- 100 grams Butter
- 100 grams Brown Sugar
- 100 grams Caster Sugar
- 1 Large Egg
- 140 grams Tahini
- 1 tsp Vanila Extract
- 240 grams Plain Flour All Purpose
- 1 tsp Bicarbonate of Soda
- 100 grams Milk Chocolate Chips
- 50 grams Dark Chocolate Chips
Instructions
- In a stand mixer with paddle attachment put the Butter and both Brown & Caster Sugar and beat together until fluffy. This should take 2-3 minutes.
- Add in the Egg and beat for a further 2 minutes.Add the Tahini and the Vanilla Extract and beat again until combined about 1 minute.
- Mix in the Flour and Bicarbonate of Soda until almost all the white flour is gone.Add all the Chocolate Chips and give one or two good mixes by hand to distribute throughout – but do not over mix.
- Take the dough and wrap tightly in cling film and chill in the fridge for at least 2 hours.
- Preheat oven to 170°C.Line baking tray with baking paper.
- Roll the Dough into small balls – I get about 20 small balls from this mix. (aim for approx. 1 inch - or a British 50p coin)Place onto the the lined trays leaving a gap between each.Squash the balls down slightly to spread them.
- Bake for 12-15 mins. Always check at 12 and I would never go further than 15.Let them cool for 5 minutes on the baking tray and then move to a wire rack.Sprinkle with sea salt flakes and enjoy.