makes
24
prep
10 minutes
cook
15 minutes
difficulty
Easy
makes
24
serves
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 112 g unsalted butter, room temperature
- ⅓ cup (80 g) tahini
- ½ cup (100 g) packed dark brown sugar
- ½ cup (100 g) granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup + 3 tsp (140 g) flour
- ½ tsp baking soda
- 1 tsp kosher salt
- 2 cups (225 g) chocolate chunks
- Sesame seeds, optional
- Flaky sea salt, optional
Makes: 12 large or 24 regular cookies.
Chilling time: 1 hour or up to overnight.
Instructions
- Using a hand mixer or a stand mixer fitted with a paddle attachment, beat together the butter, tahini and sugars in a large bowl until light and fluffy, about 2 to 3 minutes, scraping down the bowl once or twice. Beat in the egg and vanilla and set aside.
- Stir together the flour, baking soda, salt and chocolate chunks in a medium bowl. Add to the wet ingredients and mix just to combine. Cover the cookie dough with plastic and place in the fridge for 1 hour or up to overnight.
- Preheat your oven to 160°C (325°F) and line two baking sheets with parchment paper.
- For small cookies, scoop 24 walnut sized balls of dough out onto the prepared baking sheets, leaving 5 to 8 cm (2 to 3 inches) between each. For larger cookies, scoop twelve ¼ cup sized balls of dough, leaving about 10 cm (4 inches) between each. Sprinkle the top with a small pinch of sesame seeds and flaky sea salt, if using.
- Bake small cookies for 12 to 14 minutes and large cookies for 18 to 20 minutes or until lightly golden on the edges and puffy in the middle. Remove the tray from the oven and tap on the counter or stovetop to collapse the cookies.
- Allow the cookies to cool slightly before transferring to a rack to cool to room temperature. The cookies will keep at room temperature in a sealed container for up to 4 days.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
