Tahini, Spelt and Dark Chocolate Cookies

I am so proud of this Tahini, Spelt and Dark Chocolate cookie concoction. It takes the best bits of various cookie recipes I've devoured over the years and puts them all together into a morsel that is chewy but soft, fluffy and packs a punch with the subtle nutty taste of the spelt flour and tahini, beautifully complemented by the decadent dark chocolate chunks.

Tahini, Spelt and Dark Chocolate Cookies

Recipe

Prepare 3 large baking sheets with parchment paper. Also make sure there is room in your fridge as you will need to chill your cookie dough before baking. 200g Unsalted Butter (diced, firm fridge cold consistency) 285g Light/Soft Brown Sugar 80g Caster Sugar (granulated)

Combine the butter and sugars in a stand mixer fitted with a paddle attachment, and beat on low-med speed until the butter is fully covered.

2 tbsp Tahini (spread)

Add tahini to the butter mixture and beat on low-medium speed for 1 min (until incorporated).

300g Dark Chocolate* (roughly chopped) *My preference is to use Cadbury Old Gold Original as the level of cocoa solids is not too high, but if you're more a bitter chocolate fan by all means use a 70% cocoa chocolate, or if you're not a dark chocolate fan at all, throw in some milk chocolate chunks instead!

Add the chocolate all at once and mix until well incorporated.

200g Spelt Flour 200g Self Raising Flour 1/4 tsp Baking Soda

Measure the dry ingredients into a separate bowl, and then sift into the butter mixture in 2-3 additions (mixing on low after each addition).

2 large eggs (whisked) Pinch of salt 1 tsp vanilla extract

Add the eggs, salt and vanilla to your cookie dough and mix on low-med speed to combine. Your cookie dough is now ready to scoop! So grab your ice cream or cookie scoop and arrange your cookies on the prepared trays leaving a decent amount of space between each.

Pop your trays in the fridge for around 30 mins - 1 hour, and in the meantime you can wash up and preheat your oven to 180 C (approx 375 F).

Taking one tray at a time (or if you have a fan oven you could bake 2 trays simultaneously), bake your tahini, spelt and dark chocolate cookies for 19 minutes until just golden.

Leave to cool and eat as is, or decorate with some melted chocolate and crisp pearls like I did!

Leave me a comment if you try my recipe, I'd love to know if you enjoyed them!