Tahini, a thick sesame paste commonly used in Middle Eastern cooking, is my go to ingredient for when I want to add a deep, nutty and slightly bitter flavour to a dish. I don’t usually think of incorporating tahini into my baking (for some unknown reason), and more often than not I’ll just pop it into baba ganoush, add it into a yoghurt dressing or drizzle it neat over slow cooked lamb and roasted roots to balance out a sweet date syrup glaze. This being said, yesterday I fancied making some cookies (someone put a stop to my wild and spontaneous lifestyle please…) and decided to bring tahini into the mix alongside sea salt and rich dark chocolate- the major players in my cookie game. The resulting cookies are absolutely delicious with a good balance of sweet, savoury, nutty and salty flavours; one hundred percent give the recipe a go, it’s a real winner.
- 115g tahini
- 110g unsalted butter
- 125g caster sugar
- 150g dark brown soft sugar
- 2 eggs
- 1tsp bicarbonate of soda
- 2tsp sea salt
- 300g plain flour
- 300g coarsely chopped dark chocolate, plus 50g extra for decoration (optional)
- 2tbsp toasted sesame seeds (optional)
- Preheat the oven to 180c. Line 3 large baking trays with greaseproof paper.
- Place the butter, tahini and both sugars in a large bowl (or bowl of a stand mixer) and beat until light and fluffy. Add in the eggs one at a time, beating well between each addition. If the mix curdles or you’re worried about curdling, add 2tbsp of the flour with each egg.
- Once the eggs are well incorporated add the bicarbonate of soda, salt and flour then mix to combine. Finally, add in the coarsely chopped chocolate and very briefly mix once more just to distribute through the dough.
- Pop the dough in the fridge for half an hour to firm up a little, then line even balls onto the prepared trays leaving room for spreading (I like to use an ice cream scoop for this). Bake for 12-15 minutes or until the edges of the cookies are turning a light golden colour but the middles are still very soft (they will firm up during cooling).
- To finish the cookies melt the additional dark chocolate and drizzle over the tops, then sprinkle with toasted sesame seeds.