Who doesn’t love a chocolate chip cookie? I have yet to meet the person who says they don’t, although I have to mention that I am a rather fussy contender myself. The ultimate choc chip cookie needs to be the perfect balance of chewy and crunchy and also a balance of sweet and savoury. Shop bought biscuits never come close to the home-made version and these cookies are just as good fresh out the oven as they are 5 days later stored in a jar (if they last that long).
I have been searching for the perfect recipe for quite some time and I am 100% sure that this is it! Well – for me anyway 😉 If you are not a Tahini fan then don’t be put off as when these cookies have cooled you really don’t get an overpowering tahini flavour but the tahini is essential to the texture and overall finish of the biscuit.
These biscuits have passed the adult friend approval as well as the fussy purist teenager who confirmed their epic greatness! I don’t think I will ever make another type of chocolate chip cookie again and that’s why I am adding them to my blog!
This recipe will be done in minutes if you have a food processor or Kitchen aid. If not a hand beater or elbow grease will suffice.
INGREDIENTS for about 15 large cookies
100 g unsalted butter at room temperature
½ cup creamy tahini, well stirred and evenly mixed – I love Oh Mega
180 g soft brown sugar – I use Natura (the texture of the cookie will not be quite the same if you don’t use soft brown)
2 medium eggs
1 teaspoon vanilla extract
150 g plain flour – I like Eureka Cake Flour for cookies and bakes
½ teaspoon bicarbonate of soda
½ teaspoon baking powder
100 g chocolate chips or chunks, bittersweet or semisweet
Cream the butter, tahini and sugar at until light and fluffy, about 5 minutes or if you use a food processor or Kitchen aid then a couple of minutes.
Add the eggs & vanilla and continue to mix for another 4 minutes by hand or a couple of minutes with a mixer.
In a separate bowl mix your flour with the salt and bicarb of soda and baking powder. Add the dry ingredients to the mixer and mix gently by hand till just combined.
Add your chocolate chips and refrigerate for at least 4 hours or overnight as the dough will be soft and will melt too fast if you bake without refrigerating it.
When ready to bake, heat oven to 180 C and line a baking sheet with baking paper or silicone baking mat. Use an ice cream scoop or tablespoon to form dough balls into approx 15 balls. Make sure there is plenty of room between the cookies as they will spread.
Bake for about 14 minutes if you want a chewy centre or 16 minutes if you prefer a more crispy cookie. Let the cookies cool before you lift them off with a spatula and make sure they cool thoroughly before storing them in a jar or tupperware.
If you make double the quantity you can also keep half the dough in the fridge and make the cookies fresh each time you want to eat them. The dough will store for at least a week.