Chocolate Tahini Cookies
Tahini is winning popularity in the kitchen. You’re probably thinking of a salty sauce in a sandwich combined with fresh falafel. But there is so much more to do with this beautiful product!
If you like cookies but are not such a sweet tooth you must try this recipe. By using bittersweet dark chocolate this doesn’t taste as sweet as a regular chip cookie. Replacing a part of the butter with tahini gives the cookie more depth.
Ingredients (+/- 20 cookies):
100g unsalted butter, room temperature
85g tahini
100g brown sugar
50g white sugar
1 egg
1 egg yolk
225 g self-raising flour
½ teaspoon salt
1 teaspoon of vanilla extract
200g chopped dark chocolate (Minimum 60%)
Sesame seeds, to coat
Flaky salt (fleur de sel or Maldon), to sprinkle
Directions:
In a big bowl or an kenwood (with the paddle attachment), cream the soft butter, tahini and 2 sugars at medium speed until light and fluffy, about 5 minutes.
Add the egg, yolk and vanilla extract and continue mixing at medium speed for another 5 minutes.
Place the flour and salt into a large bowl and mix together to combine. Add this to butter mixture at low speed until just combined. Fold in the chocolate chunks until evenly distributed.
Refrigerate the dough for at least 6 hours.
When ready to bake, heat the oven to 180°C and line a baking sheet with parchment paper or a non-stick baking mat.
Using your (cold!) hands, roll the dough into balls and then coat in sesame seeds. Place each cookie ball onto the baking trays with some place in between (the will spread out a bit), and then bake in an oven for about 12 minutes or until golden brown.
When the cookies are done, sprinkle them with flaky salt while they’re still hot.
Let them cool down on a cooling rack for at least 30 minutes.
These cookies will keep in a sealed container for about 4-5 days.
Nina Beckers
