Public service announcement: these are the best cookies in the land. Well, that I've made. I've often struggled with getting the absolute perfect consistency, chewy on the inside and crisp on the outside. Often my cookies are more like cakies as my boss has named them.
I've stowed a secondary batch of dough in the freezer, although its pretty tempting to dig it out for a mid week treat. The tahini is a perfect match for gooey chocolate chunks, but peanut butter can be substituted if you prefer. I'd imagine that white chocolate will also work just as well too.
D A R K C H O C O L A T E A N D T A H I N I C O O K I E S
(Recipe adapted from BBC, makes a dozen)
50g salted butter, softened
125g dark brown muscovado sugar
125g golden caster sugar
80g tahini paste
1 egg, beaten
200g self raising flour
2tbsp cocoa powder
200g dark chocolate chunks or chips
- Heat the oven to 180 degrees and line two cookie sheets with baking paper.
- Beat together the butter and sugar on a medium speed until light and fluffy.
- Add the eggs and the tahini and continue to beat on a low speed until combined.
- Tip in the dry ingredients and continue to beat, again until combined and the mixture forms a cookie dough.
- Use an ice cream scoop or two spoons to scoop each cookie into shape. Place each cookie evenly spaced on the prepared trays, with half an inch gap between each.
- Bake for 6-8 minutes until soft in the middle, they will firm up on the outside as they cool.
- Place on a wire cooling rack to cool for 10 minutes before serving.