These moreish tahini chocolate cookies are dead easy to make and they are a real treat with a cup of coffee. Just don't expect them to hang around!
Soft and gooey made with our organic wholegrain tahini for extra nutty flavour and chunks of rich, indulgent dark chocolate. The tahini gives them a subtle savoury taste that pairs remarkably well with dark chocolate and a touch of salt.
These cookies will be the best cookies that have ever come out of your oven, and we don't say that lightly!
125g wholemeal rye flour 100g wholemeal plain flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 100g unsalted butter, room temperature 75g tahini (wholegrain or plain) 200g light brown sugar 1 large egg 1 large egg yolk 1 tsp vanilla extract 250g chocolate (65-75% cocoa solids), roughly chopped Sesame seeds, to coat
To make the cookie dough place the flours, baking powder, baking soda and salt into a large bowl and mix together to combine, set aside.
Place the butter, tahini and sugar into a large bowl and using an electric mixer beat together until light and fluffy, about 5 minutes. Add the egg, yolk and vanilla and beat until combined. Add the dry ingredients and mix until combined, then add the chocolate and mix until evenly distributed. Scoop the dough into a bowl, cover with clingfilm and refrigerate for about 4 hours until firm. I often make these in the evening and bake off the dough the next day.
Scoop the cookie dough into pieces about 60g in size. Roll into balls and then coat in sesame seeds, you’re not looking to completely cover the cookie just a nice even coating over all the cookie.
Place onto parchment lined baking trays, a couple inches apart, and then bake in an oven preheated to 190C (170C fan) for about 10-11 minutes. This temperature is a little higher than normal to help set the cookies earlier so they don’t spread as much. After they’ve been in the oven for about 7 minutes remove the trays from the oven and give them a firm tap on the surface before placing back in the oven for the remaining time until browned around the edges. Allow the cookie to cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.
These cookies will keep in a sealed container for about 3-4 days.
If you try this recipe, don't forget to post pictures on Instagram and tag @grecious_ltd
Recipe by the talented Edd Kimber @theboywhobakes