Chewy tahini caramel chocolate cookies will satisfy anyone who loves the chewy goodness of a chocolate cookie, with pieces of soft caramel enveloped therein.
100 grams / 3.5 ounces butter, unsalted and room temperature
120 grams / 1/2 cup tahini
200 grams / 1 cup brown sugar
1 egg, room temperature
160 grams / 1 cup plain flour
5 grams / 1 teaspoon baking soda
1/4 teaspoon sea or kosher salt
120 grams / 4.2 ounces caramel chocolate, roughly chopped
- Cream the butter and sugar until pale and fluffy, approximately 3 minutes with a hand mixer.
- 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.
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.
Recipe by Roamingtaste
- Serving Size: 1 cookie
- Calories: 388 calories per serve