Chocolate Tahini Cookies

Tahini gives these cookies a deep, nutty edge that keeps the dark chocolate from becoming too sweet. Pull them early for soft centres.

Ingredients

• 115 g unsalted butter, softened
• 100 g light brown sugar
• 80 g tahini
• 1 egg
• 1 teaspoon vanilla extract
• 180 g plain flour
• 1/2 teaspoon baking soda
• 150 g dark chocolate, chopped
• 1 tablespoon sesame seeds
• Flaky salt

Method

1. Heat the oven to 180°C and line a baking tray with paper.
2. Beat butter, sugar, and tahini until smooth. Beat in egg and vanilla.
3. Fold in flour, baking soda, chocolate, and sesame seeds. Chill the dough for 15 minutes if it feels soft.
4. Scoop 12 mounds onto the tray and bake for 10 to 12 minutes, until the edges set but the centres look soft. Sprinkle with flaky salt and cool.

Serve it with

Enjoy warm with coffee, milk, or a scoop of vanilla ice cream.