These are absolutely fantastic - they're the classic choc chip cookies we know and love, with an undertone of sesame provided by the addition of tahini in the batter. They also have a great texture - chewy at the edges with a soft centre.
Recipe adapted from: My Name Is Yeh
240g white sugar
1 egg yolk
1 tsp vanilla
1/2 tsp bicarb soda
1/2 tsp baking powder
1 tsp salt
1 3/4 cup choc chips (I used dark chocolate chips)
1. Cream the butter, tahini and sugar together until light and fluffy. I use my stand mixer fitted with the paddle attachment.
2. Add the egg, egg yolk and vanilla; beat together until combined.
3. Add the flour, bicarb soda, baking powder and salt to the batter, mix gently until just combined.
4. Stir through the chocolate chips.
5. Line a baking tray that will fit in your freezer with baking paper or a silicon mat. Scoop out balls of dough; I make mine a bit bigger than tablespoon size. If you make your cookies larger or smaller, remember that you'll need to adjust the baking time!
6. Place the tray of cookie dough balls into the freezer and let them rest there for 12 hours/overnight. This really helps the cookies develop a lovely texture.
7. When you're ready to bake the cookies, preheat the oven to 160C (325F).
8. Place the cookie dough on baking trays lined with baking paper/silicon mats, leaving space between the cookies as they will spread! You can bake as many or as few cookies as you like - store extra cookies in a seal-able storage bag in the fridge and bake them when you want them!
9. Bake the cookies for 11 minutes; the edges should be lightly golden but they should still be soft. (Remember you'll need to bake them for a longer time if your cookies are larger.)
10. Let the cookies cool on the trays for a few minutes, before transferring to a wire rack to cool completely.