Crispy round the edges, gooey in the middle, with earthy undertones of tahini: these AMAZING tahini chocolate chip cookies will simply blow your mind. They’re super easy to make, and gluten free (without being at all obvious about it).
Melt the unsalted butter and tahini together.
Using a stand mixer with a paddle attachment or a hand mixer with the double beaters attachment, cream the melted butter + tahini and the two types of sugar together until pale and fluffy.
Add the egg, egg yolk and vanilla paste, and mix until fully incorporated.
Sift together the gluten free flour blend, xanthan gum, baking powder, baking soda and salt. Add the dry ingredients to the wet, in two batches, mixing well after each addition.
Stir in most of the chocolate of choice, reserving the rest for later.
Using an ice cream or cookie scoop, shape the cookie dough into half spheres/balls, and refrigerate it for at least 1 hour (you can also refrigerate it overnight or for up to 2 days, keeping it in an airtight container).
Pre-heat the oven to 355 ºF (180 ºC) and line a baking sheet with baking/greaseproof paper.
Place the chilled cookie balls onto the baking sheet, 6 at a time, leaving plenty of space between them.
Bake the cookies at 355 ºF (180 ºC) for 13 – 15 minutes, depending on your preferred cookie texture and consistency. (You can shorten the baking time to about 10 – 11 minutes for very gooey cookies, or prolong it to 17 – 18 minutes for very crisp, caramelised cookies.)
At the 8 minute mark, take the baking sheet out of the oven, tap it 5 – 7 times onto the kitchen counter, and place the reserved chocolate on top of each cookie, then return to the oven. (Tapping the cookie sheet onto the kitchen counter helps the cookies to flatten, thus giving them their characteristic shape. Omit the tapping if you want thicker cookies.)
Once baked, allow the cookies to cool on the baking sheet for 2 – 3 minutes, then transfer to a cooling rack. Sprinkle the cookies with sea salt (optional).
The tahini chocolate chip cookies keep well for 1 – 2 weeks in a closed container in a cool dry place.