I'm back! I'm sorry I was away for so long. I was suffering with a bit of blogging burnout so I decided to take some time out and then my laptop died so the time out lasted a little longer. Oh yeah and then I got married! So I'm full of excuses but now I'm also back and full of cookies. I blame Em at Mbakes for this recipe. After her ice cream recipe I went out and bought tahini and decided I needed to use it in everything. I really love the flavour, the tahini just makes the whole cookie taste better.
The wedding was awesome and I will write more about it soon but I want to wait until we have the beautiful photos to put with the post. It was overwhelming but it was perfect and I was so happy with how everything went. Yesterday I had new bank cards arrive with my new name on - very strange. I must have written my new signature about 50 times to get it right. I'm really anal about handwriting so if something doesn't look right I will keep writing it until it does. It took many attempts to get the double 'b' in my new surname to flow from the pen. Yes you read that right.
I always planned to take Nick's surname because I wanted us to be a team. Me, Nick and Matilda. Team Gibbons FTW! But that doesn't mean I wasn't incredibly sad to not be a Hunter anymore. Hunter is a bloody good name. I love it so much I put it on my blog, so I'm really glad that I still get to be called Hunter in some form. I also don't have any brothers, so the name kind of lives and dies with me and my sisters. No pressure there. I'm an extremely sentimental person, not in a sappy cheesy way, I just hold a lot of emotional value in little things, or big things, like my surname. When I blog now I'm blogging for my old team and sending them an internet five from my sofa.
- I used 50g (about 1/4 cup) in this recipe but if you want a stronger tahini flavour I would up it to 70g and add another tablespoon of flour to account for the extra liquid.
- Let the cookies rest for between 6 and 12 hours. If you leave them longer than this they will still taste awesome but, in my opinion, the tahini flavour seems to diminish. They do still need to rest though to get the best texture.
- Dark chocolate is best, milk makes them abit too sweet.
Salted Chocolate Chip Tahini Cookies
makes 20-22 cookies
170g unsalted butter
50g dark tahini
220g light brown sugar
100g caster sugar
1 large egg and 1 large egg yolk
260g plain flour
1/2 teaspoon baking powder
1/4 teaspoon of sea salt, plus extra to sprinkle on top
100g dark chocolate, chopped into chunks
- Line two baking trays with greaseproof paper (these ready cut parchment sheets from If You Care are fantastic).
- Met the butter over a medium heat. Mix in the tahini and leave to sit.
- Whisk the sugars, flour, baking powder and salt together and add the butter/tahini mixture. Mix with a wooden spoon until it resembles wet sand.
- Mix in the egg and egg yolk until it comes together.
- Finally, add the chocolate and mix until evenly distributed.
- Using your hands roll into balls the size of a ping pong ball. Place on a tray and flatten the top slightly.
- Sprinkle with a little sea salt. cover and leave in the fridge for 6-12 hours.
- When you're ready to bake, preheat the oven to 160 C / 325F / Gas Mark 3 and bake for 15 minutes, until golden.