Salted chocolate chip & tahini cookies
Prep: 15 minutes
Cook: 10 minutes
Cook: 10 minutes
Easy
Serves 16
Any olive oil will work here, but the spiciness and freshness of the Verdemanda gives these cookies an amazing depth of flavour. Don’t be scared to play with the ingredients, switch up some of the chocolate for white chocolate and add some white miso into them.
Ingredients
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250g plain flour
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1 tsp baking powder
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¾ tsp bicarbonate of soda
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½ tsp salt
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180g vegan chocolate (a mixture of milk and dark chocolate) chopped into small pieces.
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90g caster sugar
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90g soft light brown sugar
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120ml / ½ cup Verdemanda Extra Virgin Olive Oil
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1 sprinkle Maldon sea salt
Method
- Step 0: Mix the flour, baking powder, bicarbonate of soda and salt in a bowl. Add your chocolate chips and mix again.
- Step 1: In a separate bowl, mix the caster and brown sugar, along with the Verdemanda Extra Virgin Olive Oil and water. Whisk to combine.
- Step 2: Pour the wet ingredients into dry ingredients and mix using a wooden spoon. The mix will be runny. Place in the fridge covered, overnight.
- Step 3: The next day, using an ice cream scoop, separate your now hardened cookie mixture into 16 even balls, rolling each one to form a tight ball. There should be enough for one last 17th cookie, which is the chefs treat to eat raw or cooked. Place the balls of cookie dough in the fridge for 10 minutes to firm up.
- Step 4: Preheat the oven to 180C fan.
- Step 5: Take the cookies out and separate onto two baking trays, spacing them out as they will spread during cooking.
- Step 6: Sprinkle some Maldon sea salt on each one and bake for 10 minutes.
- Step 7: Remove the cookies from the oven and tap the trays on a surface to create those sought-after cookie cracks.
- Step 8: Allow to cool for a couple of minutes and enjoy with a glass of cold almond milk.
