Caramelised white chocolate makes the perfect combination to nutty tahini in these gooey chewy cookies.
Remember the white chocolate will look chalky and gritty at first. Make sure you spend time massaging these lumps out in-between the 10-minute stints in the oven.
I recommend a high quality white chocolate as you need a cocoa butter percentage of around 30% for caramelised white chocolate.
Using a combination of wholewheat and plain flour complements the nutty tahini.
Make sure you chill your cookies for a long time, so they develop flavour and hold their shape. You can also chill these in the freezer.
Remember to under-bake your cookies slightly as they harden as they cool. A too gooey cookie is always better than a stiff hard cookie!
If you need any help, or have any questions, you can message me on my Instagram @bonniedoesfood.
Please refer to my Instagram highlights to watch me make this.
270g high quality white chocolate (I used Green & Blacks)
120g unsalted butter, softened
150g light brown sugar
1 egg yolk
1 tbsp vanilla extract
70g plain flour
75g wholewheat flour
1/2 tsp salt
1/2 tsp bicarbonate of soda
FOR THE CARAMELISED WHITE CHOCOLATE:
Preheat the oven to 110c fan / 120c standard.
Break up the white chocolate into pieces and transfer to a baking dish.
Place in the oven for 10 minutes.
Use a spatula to break up and stir the chocolate. It will be stiff and chalky at first but the more you stir and massage the smoother it will get.
Put back in the oven for another 10 minutes, repeating the 10 minutes in the oven and stirring process until the chocolate has been in the oven for a total of 60 minutes.
The chocolate will turn a rich dark colour and become smooth again as you go on.
Line another baking dish with baking paper and pour the melted chocolate inside. Smooth with a spatula and leave to set in the fridge whilst we make the cookies.
FOR THE COOKIES:
In a medium mixing bowl, cream the butter and sugar together using a whisk or an electric whisk until thick, pale and creamy.
First add the whole egg, then beat again until thick pale and creamy. Followed by the egg yolk, making sure you beat this thoroughly between additions.
Add the vanilla extract and tahini to the bowl and whisk again until combined.
Fold in the flours, salt and bicarbonate of soda until smooth.
FOR THE CHOCOLATE:
Remove the chocolate from the fridge and use a sharp knife to slice into squares. Break apart the chocolate into uneven chunks.
FOR THE COOKIES:
Fold in the caramelised white chocolate and leave the cookie dough to chill in the fridge for 1hr.
Using an ice cream scoop, scoop out large balls of cookie dough and transfer to a lined baking tray. You should end up with about 8-10 cookies depending on how big you like them.
Transfer the balls of cookie dough back to the fridge and chill for a minimum of 4hrs and up to 48hrs. Remember cookies get better the longer they are chilled.
Preheat the oven to 170c fan / 190c standard.
Making sure the cookies are well spaced apart on lined baking trays, bake for 10-12 minutes. Remember to slightly underbake as these will harden as they cool. An underbaked cookie is a gooier cookie.
Leave to cool on the tray for 5 minutes, then transfer to a wire rack to cool down completely.