another ‘fast food’ post! today, we’re having cookies. ooh, yes. tahini chocolate chunk sea salt cookies, to be exact. how can you go wrong with that?
these few weeks have been tough. but hey, easter is up around the corner and there are coping mechanisms like chocolate and cookies! life isn’t too bad when you have one of these babies in your hands, especially if you’re a big tahini fan. if you don’t know what tahini is then dear friend, please get yourself acquainted asap with drippy, thick heaven–sesame seeds, sometimes hulled, sometimes unhulled, ground into a smooth beautifully rich milky tan paste that is full of nutty goodness, with a fair bit of rich bitterness that can enhance a dish greatly. it goes into hummus, dressings, sandwiches, cookies, your mouth…it’s perfect.
these cookies are for the utmost tahini lover–i used unhulled to get even more of the flavor and a dark smoky charcoal hue to my cookies. crisped edges, a moist cakey soft centre, and generous chunks of melty velvety chocolate throughout. the crumbs are perfumed with the buttery richness of tahini and a little sprinkle of flaked sea salt on top add a brittle zing to bring out the caramelly soft undertones of muscovado sugar. perfect for rainy evenings like today, and non-rainy evenings too, these take a breeze to whip up, all in one bowl.
tahini chocolate chunk sea salt cookies
-2 tbs butter/coconut oil, softened
-1/4 cup hulled/unhulled tahini, room temperature
-1/4 cup muscovado sugar, or brown sugar
-1 egg (room temperature)
-1/2 tsp vanilla
-1/2 cup+2 tbs plain flour
-1/4 tsp each baking soda and powder
-1/4 cup chocolate chunks
-sea salt flakes
Preheat your oven to 180 degrees Celsius and line a cookie tray with parchment paper. Cream butter/coconut oil,
tahini, sugar and vanilla together until thick and fluffy, scraping down the sides of the bowl at least once. Crack in
the egg and beat till incorporated. Add your dry ingredients and fold together till you get a thick, craggy dough; then
add in your chocolate. Split your dough into 8 balls of cookie dough and press them down to 1/2 inch thick rounds. Bake
for 10-12 minutes, till the edges start to crisp and brown. Sprinkle with a few flakes of sea salt once out of the oven, and
let cool for 2 minutes before removing to a wire rack to cool. Store in an airtight container.