Tuesday 9 June 2020


Tahini is not only a key component in any good hummus but is also one of those flavour Unami bomb ingredients, much like miso, which adds a special something something to almost anything, even to cookies as this recipe proves!

I adored the mix of sweet white chocolate chips, nutty tahini and crunchy pretzel pieces with interesting additions of a hint of cinnamon and some toasted sesame seeds - they were indeed the perfect gooey cookies, whipped up quickly and gobbled up even faster!

Makes 24-28

  • 225g unsalted butter 
  • 50g tahini 
  • 200g white chocolate 
  • 300g plain flour 
  • 2 tbsp toasted sesame seeds
  • Bicarbonate of soda 1 tsp
  • 2 pinches ground cinnamon 
  • 200g soft brown sugar 
  • 100g caster sugar 
  • 2 large eggs 
  • 2 tspvanilla extract
  • 60g pretzels roughly broken into shards

  • Melt the butter and tahini in a pan over a low heat, stirring until melted. 
  • Cool for 5 minutes. 
  • Chop up the chocolate into chunks
  • Mix together the flour, sesame seeds, bicarb and cinnamon with 1 tsp of salt.
  • Put the sugars in a big mixing bowl, pour in the melted butter and beat together with an electric whisk to combine. 
  • Add in the eggs and vanilla, and continue to whisk until the mixture pales and starts to thicken. 
  • Tip in the dry ingredients and mix in with a wooden spoon until just incorporated, then scatter over both the white chocolate chunks and pretzels, and briefly mix in. 
  • Cover the dough and chill for 30-45 minutes until firm enough to spoon with an ice-cream scoop.
  • Heat the oven to 190C/fan 170C/gas 5 and line 2-3 baking sheets with baking paper (see cook’s notes). 
  • Use a small-medium ice cream scoop or a tablespoon to spoon out cookie dough balls and space about 10cm apart on the baking sheets. 
  • Bake for 9-10 minutes or until the edges are brown but the centres soft still. 
  • Cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.
  • Enjoy!

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