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!
- 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.