Salted choc chip tahini cookies

Salted choc chip tahini cookies

By
From
Feasting
Makes
12
Photographer
Elisa Watson

This recipe is also from Seed + Mill, the sesame concept store in New York. We couldn’t get enough of these giant cookies, so we’ve added them to the counter at Miss Ruben.

Ingredients

Quantity Ingredient
115g unsalted butter
110g tahini
230g caster (superfine) sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
150g plain (all-purpose) flour
1/2 teaspoon bicarbonate of soda (baking soda)
1/2 teaspoon baking powder
1/2 teaspoon salt
305g dairy-free dark chocolate couverture buds or small buttons
115g sesame seeds
pinch of himalayan sea salt

Method

  1. Using an electric mixer, cream the butter, tahini and sugar in a bowl until light and fluffy.
  2. Add the egg, egg yolk and vanilla and beat for 5 minutes.
  3. Sift the flour, bicarbonate of soda, baking powder and salt into a large mixing bowl and combine with the tahini mixture. Add the chocolate buds and stir.
  4. Line two baking trays with baking paper. Shape the cookie dough into 70 g balls and roll each ball in the sesame seeds before placing on the trays. Gently flatten them to about 1 cm (½ in) thick. Space them 3 cm apart, because they do spread. Refrigerate for 1 hour before baking.
  5. Preheat the oven to 190°C.
  6. Bake the cookies for approximately 15 minutes, or until golden brown. Be careful not to overcook them, because they are better when they’re a bit gooey on the inside.
  7. While the cookies are still warm, sprinkle them with pink salt and serve.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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