Tahini Chocolate Cookies
Tahini Chocolate Cookies
Course: Recipes, Dessert, Kids, TreatThese delicious cookies come from the boy who bakes, as I love his recipes and inspiration. I changed a few elements in the making, such as swapping rye flour out for buckwheat and using jaggery instead of sugar, and a little less chocolate.
Makes 20 or so.
INGREDIENTS
125g Twajenga buckwheat flour
100g plain flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
100g Brown’s unsalted butter, room temperature
75g Achva tahini
150g Fairleigh’s jaggery brown sugar
1 large egg
1 large egg yolk
1 tsp Epicurious Hedgehog vanilla extract
200g Absolute chocolate (65-75% cocoa solids), roughly chopped
Twajenga sesame seeds, to coat
Directions
- To make the cookie dough place the flours, baking powder, baking soda and salt into a large bowl and mix together to combine, set aside.
- Place the butter, tahini and sugar into a large bowl and using an electric mixer beat together until light and fluffy, about 5 minutes.Â
Add the egg, yolk and vanilla and beat until combined. - Add the dry ingredients and mix until combined, then add the chocolate and mix until evenly distributed.Â
- Scoop the dough into a bowl, cover with clingfilm and refrigerate for about 1 hour until firm. I often make these in the evening and bake off the dough the next day.
- Scoop the cookie dough into pieces about 60g in size.
Roll into balls and then coat in sesame seeds, you’re not looking to completely cover the cookie just a nice even coating over all the cookie. - Place onto parchment lined baking trays, a couple of inches apart, and then bake in an oven preheated to 190C (170C fan) for about 10-11 minutes.
 This temperature is a little higher than normal to help set the cookies earlier so they don’t spread as much.  - After they’ve been in the oven for about 7 minutes remove the trays from the oven and give them a firm tap on the surface before placing back in the oven for the remaining time until browned around the edges.Â
- Allow the cookie to cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.
- These cookies will keep in a sealed container for about 3-4 days.
Shop the Ingredients