Tahini + milk chocolate cookies

A classic choc chip cookie recipe at its core, it’s enriched with a generous dollop of creamy tahini, a sesame seed paste that brings a delicious flavour and unctuous texture to baking. These are also great to make ahead and freeze to bake from frozen at a later date. Use an ice cream scoop to portion the dough on to a baking sheet and freeze. Once frozen solid, transfer to a zip-lock bag and store in the freezer. To bake from frozen, spread out on a lined tray and bake for 15-20min.

MAKES 12 COOKIES PREP 20min, plus cooling COOK about 24min

• 100g unsalted butter, softened

• 150g dark brown soft sugar

• 1 medium egg

• 1tsp vanilla bean paste

• 125g plain flour

• 1tsp bicarbonate of soda

• 125g tahini

• 100g milk chocolate, finely chopped

• Flaked sea salt, to sprinkle

• 20g sesame seeds, optional

1 Preheat oven to 180°C/ mark 6 and line the base of a 20 x 30cm tin with baking parchment.

2 In the bowl of a stand mixer with the paddle attachment or a large mixing bowl with an electric whisk, cream the butter and sugar until pale and fluffy, then crack in the egg, add the vanilla and mix until well combined.

3 In a separate bowl, combine the flour, bicarbonate of soda and

1/2tsp fine salt, then tip this mixture into the bowl with the butter, sugar and egg, and beat until well combined. Add the tahini and beat again.

4 Measure out 60g milk chocolate and add to the bowl, then mix well to incorporate the chocolate through the dough. Using an ice cream scoop or tablespoon, scoop mounds of cookie dough into the prepared tin, leaving a little space between them to spread during cooking (you will need to do this in batches as they won’t all fit on 1 tin).

5 Sprinkle a little sea salt over each of the cookies, then bake for 8-12min, until well spread and starting to crisp at the edges. Leave to cool and firm up in the tin, then transfer to a wire rack and repeat the process for the rest of the cookie dough.

6 Once all the cookies are cooked, melt the remaining chocolate in sharp bursts in the microwave, then drizzle it over the cookies. If using the sesame seeds, sprinkle these

over while the chocolate is still molten.

SHELF LIFE These keep ● well for up to a week wrapped or stored in an airtight container.

SUBSTITUTIONS Use ● any chocolate you like – white chocolate also pairs beautifully with tahini.

HOW TO POST Stack the ● cookies in a tower and wrap in cellophane and tissue paper. These work well in a mixed box.