Salted Chocolate Cookie Treats

Being English I am very prone to a nice cup of tea. The tea is usually accompanied by a little sweet treat, a little jam topped scone or oaty biscuit (cookie), sometimes even a slab of cake.

During our time in Paris the afternoon cup of tea came instead with a little macaron or tempting pastry. I’m thankfully not afflicted with a sweet tooth. I don’t usually crave sweet things so am often passing up dessert but leaping head first onto the cheese plate. (Same calories, different tastes). However in the face of little french delicacies even I found myself giving in and having a bite or two… just to taste it, as a foodie interested in all cuisines. I know you’ll understand.

At home, Sunday is usually a day I’ll make a pudding (dessert). Traditionally British, I will opt for a warm treacle tart or baked sponge with lemon sauce. The kind of thing that fills the kids up for hours after and seems to set my husband up for a Sunday afternoon doze on the sofa.

Rarely do I branch out to an actual cake. It’s not because I don’t like them, but more that I often find I’m more satisfied by a thin sliver of painfully dark chocolate tart than I am by a sweeter, chocolate layer cake.

However there is the odd occasion where I can be pursuaded to spend time on baking. When I do, I like to make these little treats. A segway cookie, it satifies the kids craving for chewy, sugar whilst bringing in something more savoury for me.

You will be tempted to eat them all……..Be warned

Tahini Salted Chocolate Cookies

Recipe from

8 tablespoons (115g, 4 ounces) unsalted butter, at room temperature 1/2 cup (120ml) tahini, well stirred 1/2 cup (100g) granulated sugar 1/2 cup (90g) packed light brown sugar 1 large egg, at room temperature 1 large egg yolk 1 teaspoon vanilla extract 1 cup plus 2 tablespoons (150g) flour 3/4 teaspoon baking soda 1 teaspoon kosher or sea salt 2 cups (280g) bittersweet or semisweet chocolate chunks, or chocolate chips flaky sea salt, such as Maldon or fleur de sel 1. In the bowl of a stand mixer, beat the butter, tahini, granulated sugar and brown sugar on medium speed for 2 to 3 minutes, until fluffy. (The dough can also be made in a large mixing bowl, stirred with a spatula.) 2. Stop the mixer and scrape down the sides. Add the egg, the yolk, and vanilla, and continue to mix for another minute, stopping the mixer to scrape down the sides of the bowl during mixing, to make sure the eggs are getting incorporated. 3. In a small bowl, whisk together the flour, baking soda, and kosher or sea salt. With the mixer on low speed, add the dry ingredients until just combined, then add the chocolate chips. Do not overmix. Cover the dough and refrigerate overnight. 4. Preheat the oven to 325ºF (160ºC). Line two baking sheets with parchment paper or silicone baking mats. 5. Form the cookies into rounds using an ice cream scoop, or your hands. For small cookies make each 1 1/2-inch (3,5cm), for larger cookies, make them 2-inches (5cm) round. Place them evenly spaced on the baking sheets, 3-inches (8cm) apart). Bake one sheet at a time, so you can keep an eye on them, in the middle rack of the oven. 6. Bake the cookies, turning the baking sheet in the oven midway during baking, until the cookies are golden brown around the edges but still pale in the center. For small cookies, about 12 minutes, for larger cookies, about 14 to 15 minutes. Remove from the oven, sprinkle cookies with a bit of flaky sea salt, and let the cookies cool on the baking sheet. Bake the remaining cookies the same way. Share this:
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