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)

Directions at theloopywhisk.com

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