Makes 18-20 apx

Ingredients

1. • 1/2 cup salted butter (1 stick), room temperature
   • 1/2 cup white granulated sugar
   • 1/2 cup packed brown sugar
   • 1/2 cup tahini butter, well mixed
   • 1 large egg
   • 1 1/4 cups all purpose flour
   • 3/4 teaspoon baking soda
   • 1/2 teaspoon baking powder
   • 1/4 teaspoon kosher salt
   • 1 teaspoon vanilla extract
   • 2oz semi-sweet chocolate
   • 2oz white chocolate

Method

1. 1. Chop the chocolate in chunks. You don’t want too fine a piece- irregular and varied sizes look a lot better in the finished cookie. Set aside until needed
   2. Line a cookie sheet with baking parchment and set aside until needed
   3. In the bowl of a stand mixer beat the butter, brown sugar and white sugar until creamy (about 10 mins at medium speed)
   4. Mix in the egg, followed by the tahini butter and continue mixing until fully combined. Add in the egg and vanilla paste (or extract) and again mix to combine fully
   5. In a separate bowl, combine the flour, baking soda, baking powder, salt and whisk to combine.
   6. Gradually add the combined dry ingredients into the sugar/butter mixture. Mix on medium/low speed until fully incorporated
   7. Fold in the chocolate chunks. Mix until well mixed through the dough (I find here it easier to fold by hand rather than using a spatula or spoon. It just depends on what you’re more comfortable with)
   8. Cover the dough with cling wrap and refrigerate the dough for between 20- 30mins
   9. Preheat your oven to 325°F
   10. Using a medium cookie scoop (2 tbspn apx) shape the dough into 1 inch balls. Place the balls of dough about 2-3 inches apart on the pre-limed cookie sheet
   11. Bake at 325°F until light brown, about 15 to 17 minutes. Remove the cookies from the oven and let cool on their baking sheets for 5 minutes. After that, transfer the cookies to a rack to cool completely

*The baked cookies will keep for up to a week in an airtight container