Tahini Caramel Chunk Cookies

These Tahini Caramel Chunk Cookies are the result of a gift from the in-laws which arrived in the mail last week in the form of chocolate, a block of salted caramel chocolate and once opening the pantry and seeing the tahini staring back, it was the perfect time to give a baked good with tahini a go and what a good decision that turned out to be because here we are with a batch of these. These are super chewy which is likely caused by the amount of tahini therein which brings the sweetness of chunky pieces of caramel chocolate down.

Tahini has been around for centuries in the Middle East, but has found it’s way into more Western regions thanks to how readily available sesame seeds are and the introduction of Middle Eastern foods being consumed in more countries (one of the most wonderful things about refugees, migration etc) though sesame seeds are a bit bitter, their flavor mellows considerably when they are toasted and ground into this smooth butter.

In a usual year I’m sure most people would stay away from cookies at this time of year in an effect to be healthier and I wouldn’t even consider positing a Tahini Caramel Chunk Cookie recipe in January, however, here we are, staring down the barrel of an indefinite lockdown crisis, attempted coups led by a President and a seemingly endless list of other events that mean it’s actually cookie time if not for anything else, for our mental health.

It’s never been more important with the current state of things to find balance whilst being stuck indoors and seeing mania of what’s happening outside our doors. Taking a moment away from everything to just breathe. To take time for a moment of joy, whether it’s listening to a favorite song, dancing or rewatching an old movie.

These chewy cookies are like a comfort to remind us the world we’re seeing, the one we’re experiencing isn’t completely as overwhelmingly awful as it has felt so much in the past year. It’s a reminder of the fact we can be healed with simple things like a meal.

How to prepare the Tahini Caramel Chunk Cookies

• Cream the butter and sugar: Until pale and fluffy.
• Egg it up: Add the egg and combine.
• Add the tahini: The magic golden ingredient is added and combined through.
• Throw the dry ingredients in: Add the dry ingredients and combine until no dry portions remain.
• Stir the caramel chunks through: Add them in and stir through the cookie dough.
• Scoop your cookies: Scoop the cookie dough out.
• Rest: Place in the fridge for 1 hour.
• Bake: Bake the chilled cookies until they are golden on the edges.
• Serve: With a glass of milk.

Tips for the best Tahini Caramel Chunk Cookies

What is tahini: If you haven’t heard of tahini, it is toasted sesame seeds blended in a manner similar to peanut butter either as is or with a little neutral oil and is used as a spread, in sauces and is also great in baking, particularly for those who are allergic to nuts as these are a great substitute, though it is not as thick as a nut butter.

Sub for caramel chunk chocolate: Plain chocolate chips would sub perfectly in these if you don’t have caramel chocolate on hand.

Topping addition: A great addition to these would be a sprinkle of sea salt on the top just before you pop into the oven.

If you don’t love soft chewy texture of cookies: If you don’t love the overly soft chewy texture of these once they have cooled, you could add an additional two tablespoons of flour and this would firm them up.

Keeping the cookies: These will stay chewy and soft for a couple of days due to the high tahini content within, but are best kept covered in a container when not consuming.

More cookie recipes you’ll enjoy

Chewy Oatmeal Trail Cookies

Coffee Sandwich Cookies with Chocolate Filling

Australian Mint Slice

Tahini Caramel Chunk Cookies
Recipe by Roamingtaste
Makes 9 large cookies

Ingredients:
100 grams / 3.5 ounces butter, unsalted and room temperature
1/2 cup tahini
200 grams / 1 cup brown sugar
1 egg
160 grams / 1 cup plain flour
1 teaspoon baking soda
Pinch salt
120 grams / 4.2 ounces caramel chocolate, roughly cut

Directions:
Cream the butter and sugar until pale and fluffy, approximately 3 minutes.

Add the egg and continue to beat until well combined, beating for a further minute.

Add in the tahini and beat until combined.

Sift the flour and baking soda into the dough, add in the salt, beat on low until just combined.

Add the caramel chocolate chunks and stir through.

Scoop pieces of dough onto your baking tray and refrigerate for a minimum 1 hour or overnight.

Preheat the oven to 200C/400F and place the cookie dough evenly spread out onto a baking tray.

Place in the oven and bake for 14 minutes until browned on the edges and golden on top.

Remove and allow to set on the baking tray for a few minutes and then remove and place onto a cooling tray to allow to cool fully.

Serve with a glass of milk.

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