As promised in our last recipe, we'll share another recipe inspired by the Middle East today. We love cookies, so we decided to bring you our Tahini Chocolate Chip Cookies. This recipe is not only inspired by the Middle East but also from a book we love by Salma Hage - Middle Eastern Sweets.
These cookies have the richness and unusually high chocolate content of an American-style chocolate chip cookie. The tahini here gives these cookies a nutty character characteristic of the Middle East.
250 g (2 cups) wholemeal rye flour
200 g (1⅓ cups) all-purpose flour
10 (2 teaspoons) baking powder
3 g (½ teaspoon) baking soda
5 g (1 teaspoon) flaky sea salt
200 g (7 oz) unsalted butter, softened
150 g (¾ cup) tahini
375 g (1¾ cups) light brown sugar
5 g (1 teaspoon) vanilla extract
5 g (1 teaspoon) coffee extract
2 large eggs, plus 2 egg yolks
250 g (9 oz) dark chocolate, roughly chopped
Flaky sea salt, to sprinkle