Salted Tahini Chocolate Chip Cookies
Made with tahini & rolled in sesame seed sugar, these cookies pack a serious sesame kick!Paired with two types of chocolate & finished with sea salt for maximum flavour.
Servings: 15 Cookies
Equipment
- Stand Mixer
- Small Saucepan
- Cookie Scoop
- 3 Large Baking Tray
- 9cm Circular Cutter
Ingredients
Cookie Dough
- 125 g Unsalted Butter
- 75 g Tahini
- 150 g Dark Brown Sugar
- 125 g Caster Sugar
- 1 tsp Vanilla Paste
- 1 Egg & 2 Yolks - lightly beaten
- 325 g Plain Flour
- 3/4 tsp Baking Powder
- 3/4 tsp Bicarbonate Of Soda
- 1/2 tsp Table Salt
- 150 g Dark Chocolate 72% is best!
- 100 g Milk Chocolate
- Maldon Salt - To Finish
Sesame Seed Sugar
- 2 tbsp Granulated Sugar
- 2 tsp Sesame Seeds
Instructions
- First, cut the butter into small pieces & leave to soften at room temperature for 30 minutes - 1 hour.
- Next, place the butter, tahini, both the sugars & the vanilla into the bowl of a stand mixer. With the paddle attachment, mix the butter & sugar on a medium speed until fully combined, no more than 2 minutes. It’s important not to incorporate too much air at this stage as it will affect the texture of the baked cookie.
- With the mixer still running, add in the egg & yolks & mix to combine.
- Add in the flour, baking powder, bicarbonate of soda & salt and mix on a low speed until just combined.
- Roughly chop 100g of the dark chocolate & all of the milk chocolate then use a spatula to stir through the cookie dough. Cut the remaining dark chocolate into 15 even chunks then set aside.
- Combine the granulated sugar & sesame seeds in a bowl. Set aside.
- Using a cookie scoop, portion the dough into 70g pieces. You should get 15.With your hands, roll a portion of cookie dough into a ball then press a dark chocolate chunk into the top.Repeat with the remaining dough.
- Next, roll each ball of cookie dough in the sesame seed sugar, making sure that they are completely coated then place into a container & refrigerate overnight
- The next day, preheat an oven to 180°c/160°c fan.Place 3-4 balls of cookie dough onto a lined baking tray, making sure that there’s plenty of room between them.
- Bake the cookies for 9 minutes then open your oven door, lift up the baking tray inside the oven by a few inches then let it drop down against the oven rack. Use enough force so that the cookie starts to deflate. (This is the “Pan Banging” method.)Bake for a further 2 minutes then repeat the pan banging process.Bake for another 2 minutes (bringing the total bake time to 13 minutes) then remove from the oven.
- Using a large, round cookie cutter, scoot each cookie into a perfect round shape (this step is optional but makes the cookies more uniform).Sprinkle each cookie lightly with Maldon salt, leave to cool slightly then transfer to a wire rack to cool completely.Repeat the cooking process with the remaining cookies, baking 3-4 cookies at a time.
Notes
To Cook In An Aga.
Place the tray of cookies on the grid shelf which is placed on the bottom set of runners in the baking oven.
Kept in an an airtight container, these cookies will last for several days.
The butter for the cookie dough needs to be soft but not melted. Letting it sit for 30 minutes to an hour at room temperature usually does the trick.
The cookie dough requires an overnight chill in the fridge before being baked. Don’t be tempted to skip this step otherwise the cookies will spread out too much when baked.
The way we bake these cookies, is by using a technique called “Pan Banging”. This was created by Sarah Kieffer (The Vanilla Bean Blog) & is used in this recipe to create pools of melted chocolate & to give the cookies a crinkled texture.
When making cookies, it’s best to use bars of chocolate that have been roughly chopped as appose to chocolate chips. Chocolate chips won’t melt properly & you won’t get the molten pools of chocolate that can be achieved with chopped chocolate.