Best chewy chocolate chip cookies
Enjoy these soft and chewy chocolate chip cookies with a cup of tea. If you have time, leave the dough overnight for the best flavour and texture
Honey tahini cookies
- Preparation and cooking time
- Prep:
- Cook:
- plus 1 hr chilling
- Easy
- Makes 20-25
Skip to ingredients
- 125g buttersoftened
- 75g honey
- 75g golden caster sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- 90ml tahini(not roasted)
- 225g plain flour
- 5g baking powder
- 50-60g sesame seeds(regular or a mixture of black and white)
Nutrition: Per serving (25)
- kcal128
- fat8g
- saturates3g
- carbs12g
- sugars5g
- fibre1g
- protein2g
- salt0.2g
Method
step 1
Beat the butter, honey and sugar together using an electric whisk or in a stand mixer until light and fluffy. Add the vanilla, cinnamon, ¼ tsp sea salt and the tahini, and beat until smooth.
step 2
Mix the flour and baking powder together in a separate bowl, then add to the wet mixture. Mix at low speed or by hand until it starts to come together into a soft dough – it will be a little sticky. Cover and chill for at least 1 hr until firm.
step 3
Heat the oven to 180C/160C fan/gas 4. Pour the sesame seeds into a shallow dish and line two large baking sheets with baking parchment. Roll the dough into walnut-sized balls, about 25g each. Roll in the sesame seeds to coat, then arrange, well spaced apart, on the baking sheets. Bake for 18-20 mins until deep golden. Cool on the baking sheets for 10 mins – they will be crumbly while warm – then transfer to a wire rack to cool completely.
