Tahini Chocolate Cookies
It's time to fish that Tahini jar from the back of the cupboard...3 hours (including chilling) prep
30 mins cook
Ingredients
- 281 gPlain Flour
- 1 tspBaking Soda
- 1 tspCornstarch
- 1 tspSalt
- 2 Large Eggs
- 118 mlOlive Oil
- 60 ml mlTahini
- 1 tbspHoney
- 150 gSugar
- 150 gLight Brown Sugar
- 8 Medjool Dates (Diced)
- 100 gChocolate Chips
- 120 gMilk Chocolate
- Sesame Seeds
Crispy edges, chewy centers - exactly how every cookie should be! These cookies are perfect mix of sweet and savory, using some of that jar of tahini hiding in the back of the cupboard along with some other tasty extras.
Method
In a bowl combine flour, baking soda, cornstarch and salt.
In a separate bowl beat together eggs, oil, tahini and honey until the mixture is emulsified then add in both sugars and mix for a further minute.
Fold through all the dry ingredients including the diced dates and chocolate chips, scraping down the sides of the bowl as needed. Refrigerate the dough for at least a couple of hours.
Preheat the oven to 180ºC and line a tray with baking paper. Equally space 6 scoops of cookie dough onto the tray, spacing out evenly to account for spread. Press a square of milk chocolate into the top of each mound, sprinkle with sesame seeds and then bake for around 14 mins.
Remove the cookies from the oven and leave to cool for a couple of minutes. For option decoration mix tahini and honey to form a paste, pipe over the cookies and then finish is another sprinkle of sesame seeds or flaky salt.
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