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Tahini Chocolate Chip Cookies
  • ⅔ stick (75 g) unsalted butter
  • ½ cup (100 g) tahini
  • ⅔ cup (130 g) light brown sugar
  • 3/8 to ½ cup (75 to 100 g) caster/superfine sugar (depending on how sweet you want the cookies to be, more sugar will also make the cookies spread more during baking)
  • 1 medium egg 1 egg yolk, room temperature
  • 1 tsp vanilla paste (I love vanilla bean paste because it gives a very intense flavour and you only need a small amount, but you can also use 2 tsp vanilla extract)
  • 1 ¾ cups 1 tbsp (220 g) plain gluten free flour blend (I've used Doves Farm Freee plain GF flour mix, which doesn't contain xanthan gum)
  • ½ tsp xanthan gum (omit if your gluten free flour blend already contains xanthan)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt (plus more coarse sea salt for sprinkling on top of baked cookies)
  • 3 ½ oz (100 g) dark chocolate chips, chunks, wafers or chopped dark chocolate (I love Guittard's 64% and 72% chocolate wafers, as they give wonderful pools of melted chocolate - you can use either, depending on how bitter-sweet you like your chocolate)
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