Sunday, 14th October – Since nine months now, I joined one of the most famous premium chocolate company. Although I am not involved with the production chain, I get to taste and bring home a lot of different things. And today, there were big bags of chocolate chips of one of our brands. And they are known to be just delicious. So I took a bag, brought it home, and started browsing the internet. I am so going to make cookies on Sunday! Although I was sceptical with the Tahini part, it ended up being THE ingredient that makes it all in this recipe. It is crispy on the outside, melting in the inside, and the chocolate is intense.

INGREDIENTS

(for ~24 small cookies)

1/2 cup tahini
1 cup brown sugar
1 medium egg + 1 large egg yolk
1/2 tsp vanilla extract
1 tbsp water
1 cup flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup chocolate chips from Ghirardelli (60% cocoa)

PREPARATION

Material: two large bowls, wooden spoon, a set of measuring cups and spoons, tea spoon

Time: 15 minutes / baking time: 8 minutes

• Preheat the oven at 200°C and prepare a baking sheet with baking paper.
• In a large bowl, stir together the tahini paste and brown sugar with a wooden spoon. Add the egg and the egg yolk, and keep stiring. Add the vanilla extract and the salt and stir until all the ingredients are well mixed in. Set aside.

• In another large bowl, whisk the flour, the baking soda, the baking powder and the salt.

• Add the dry preparation to the wet preparation. Stir until combined. Then add the chocolate chips. The dough must be sticky and thick.

• Form little balls of dough with a tea spoon, and make sure to space each balls enough, because the dough is expanding when it bakes. You can put ~12 balls of dough per baking sheet. Bake for 8 minutes.

• Let the cookies cooling down for a few minutes before putting them on a plate.

Enjoy!