Sweet salty gooey chocolatey crunchy goodness!
As promised I said I would share my Salted Chocolate Chip and Tahini Cookie recipe with you before the week was out, so just scraping through here, perfectly timed for the weekend ahead.
Just about everyone who has attended one of our Relish Cooking School classes will confess that these cookies are "are simply to die for". As so many of you have asked for the recipe I thought it was time to share this with you and also disclose the genius pastry chef behind these treats. Firstly I'll confess it's not actually a recipe of my creation. Yup I know, sometimes you just have to leave things be as they are rather than muck with the simple ingredients to try to make it your 'own'. The very original recipe was actually from the cookbook, Modern Israeli Cooking: 100 New Recipes for Traditional Classics by Danielle Oron. Having said that, David Lebovitz has made his own tweaks to this delightful recipe and he has nailed the brief on all accounts. Soooo now it already has 2 versions, I can comfortably say, this is an absolutely beautiful recipe which will be a keeper in your household for many years to come.
Now we have all that out of the way, just thought it would be crazy not to mention a little plug for Mr David Lebovitz. I've been following him since I was introduced to one of his wonderful recipes by a friend of mine who brought some amazing cranberry and chocolate, melt in your mouth, gooey chockie brownies to a Chrissy gathering a few years ago. I've been hooked on David since and follow him on Instagram and via his website and blog which is such a treat. I'll let you check him out at your leisure here, as I don't want to delay this moment anymore than necessary, so you can get stuck into these amazing treats.
Ok actually one final comment, I usually make a double or even triple batch of this recipe in the one go so I can freeze the uncooked dough, shaping it into glad wrapped ' dough sausages' and slice off 1cm thick rounds as necessary. This dough freezes perfectly, just give them about 20 mins on the tray to defrost a little before baking. If you go for the larger batch with the help of your freezer, you will be rewarded with yummy melt in your mouth bickies for longer than one sitting (well that's if you can hold off that long!).
There is no better way to look like a cookie Masterchef than whipping these into the oven for those impromptu guests, without lifting a bowl or wooden spoon in the process (except if you forget to remove the plastic around the edge of the dough before baking!!! haha).
Salted Chocolate Chip and Tahini Cookies
8 tablespoons (115g, 4 ounces) unsalted butter, at room temperature
1/2 cup (120ml) tahini, well stirred
1/2 cup (100g) granulated sugar
1/2 cup (90g) packed light brown sugar
1 large egg, at room temperature
1 large egg yolk
1 teaspoon vanilla extract
1 cup plus 2 tablespoons (150g) flour
3/4 teaspoon baking soda
1 teaspoon kosher or sea salt
2 cups (280g) bittersweet or semisweet chocolate chunks, or chocolate chips
flaky sea salt, such as Maldon or fleur de sel
1. In the bowl of a stand mixer, beat the butter, tahini, granulated sugar and brown sugar on medium speed for 2 to 3 minutes, until fluffy. (The dough can also be made in a large mixing bowl, stirred with a spatula.)
2. Stop the mixer and scrape down the sides. Add the egg, the yolk, and vanilla, and continue to mix for another minute, stopping the mixer to scrape down the sides of the bowl during mixing, to make sure the eggs are getting incorporated.
3. In a small bowl, whisk together the flour, baking soda, and kosher or sea salt. With the mixer on low speed, add the dry ingredients until just combined, then add the chocolate chips. Do not overmix. Cover the dough and refrigerate overnight. (meryl's note: or at this point, roll it into glad wrapped 'dough sausages' for the freezer)
4. Preheat the oven to 325ºF (160ºC). Line two baking sheets with parchment paper or silicone baking mats.
5. Form the cookies into rounds using an ice cream scoop, or your hands. For small cookies make each 1 1/2-inch (3,5cm), for larger cookies, make them 2-inches (5cm) round. Place them evenly spaced on the baking sheets, 3-inches (8cm) apart). Bake one sheet at a time, so you can keep an eye on them, in the middle rack of the oven.
6. Bake the cookies, turning the baking sheet in the oven midway during baking, until the cookies are golden brown around the edges but still pale in the center. For small cookies, about 12 minutes, for larger cookies, about 14 to 15 minutes. Remove from the oven, sprinkle cookies with a bit of flaky sea salt, and let the cookies cool on the baking sheet. Bake the remaining cookies the same way.
Storage: These cookies will keep for two or three days at room temperature, but are definitely better the same day they're baked. The unbaked dough can be refrigerated for up to one week, and frozen for up to two months.
Notes: Nut and seeds butters, such as peanut and almond, have different oil content than tahini, and I don't think they could be swapped out.
So there you have it, some melt-in-your-mouth, chocolate oozing bites of sweet and salty goodness. Perfect for a winters afternoon tea (or breakfast, lunch or dinner really, just try stopping at one!). Happy baking!