These Tahini Chocolate Chip Cookies are rich, earthy, chewyand packed full of chocolaty goodness. They are my favourite cookies right now because they are burstingwith flavours that I love - Tahini, Chocolate, Vanilla. They come together very quickly, they have the most gorgeous crispy edges, the middles are perfectly chewy and the pools of chocolate are dreamy. These cookies are the best cookies I have had in a really long time!
Preheat the oven to 160 C/Gas Mark 3.
Cream together the butter, tahini caster and light brown sugars till well combined. You can do this in a stand mixer or use a bowl and wooden spoon.
Add the egg, egg yolk and vanilla and whisk to combine.
Add the flour, salt, baking powder, bicarbonate of soda, and salt and mix through.
Stir in dark chocolate. Sprinkle over sesame seeds.
Form cookie dough batter into cookies and add to lined trays (5cm apart).
Bake the cookies for 13-15 minutes. Add flaked sea salt on top.
Allow the cookies to cool for 10 minutes on the tray and then transfer to a cooling rack.
Store cookies in an airtight container at room temperature for up to 5 days.
You can freeze baked cookies or unbaked cookies dough balls for up to 3 months.
For baked cookies, freeze in an airtight box with baking paper between each layer. The cookies are best if eaten within 3 months. They should defrost in around an hour.
To freeze unbaked, scoop the cookie dough onto a baking tray lined with baking paper and freeze until solid, then transfer the cookies to resealable bags. The cookies should be baked at the same temperature and you will need to add about 2 minutes extra to the baking time.