Name: Double-chocolate sesame cookies
Total time: 1200 s
Yield: 10
Ingredients: 180 gram 54% dark milk chocolate; 175 gram unsalted butter; 175 gram soft light brown sugar; 50 gram caster sugar; 2 large egg; 1 teaspoon vanilla extract; 4 tablespoon tahini; 200 gram plain flour; 40 gram cocoa powder; 1 teaspoon bicarbonate of soda; 1/2 teaspoon baking powder; 180 gram vanilla white chocolate; 2 tablespoon sesame seeds; 1 handful sea salt flakes

Step 1

Line two large baking sheets with baking paper. Preheat the oven to 170°C/150°fan/ gas mark 3.

Step 2

Melt the dark milk chocolate (180 g) in a heatproof bowl over a pan of barely simmering water. Stir until smooth, remove from the heat and leave to cool slightly.

Step 3

Beat the butter (175 g) with light brown sugar (175 g) and caster sugar (50 g) until smooth and combined but not fluffy. Scrape down the sides of the bowl with a rubber spatula and gradually add the beaten eggs (2) mixing well between each addition. Add the vanilla (5 mL) and tahini (65 g) and mix again.

Step 4

Stir in the melted chocolate and mix until combined. Scrape down the sides of the bowl with a rubber spatula again, then sift the flour (200 g) , cocoa (40 g) , bicarbonate of soda (5 g) , baking powder (2 g) and a good pinch of salt into the bowl. Mix until thoroughly combined.

Step 5

Fold in the white chocolate (180 g) . Using two dessert spoons, shape the mixture into 20-22 even-sized balls and place 6-8 on each lined baking sheet, leaving plenty of space between each one to allow for spreading during cooking. Sprinkle each cookie with sesame seeds (20 g) and a pinch of sea salt flakes (1 handful) , then bake in batches for 12-14 minutes, until firm but not crisp.

Step 6

Leave to cool on the baking sheets for 3-4 minutes until firm, then transfer to a wire baking sheet and cool completely.

Double-chocolate sesame cookies

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