Black Tahini Chocolate Cookies

• soft salted butter↗50g g

  soft

• light brown muscovado sugar↗125g g
• golden sugar↗125g g
• egg↗1

  beaten

• self‑raising flour↗200g g
• cocoa powder↗2 tbsp tbsp
• milk chocolate↗200g g

  broken into pieces

• white chocolate↗100g g

  melted, for drizzling

• black sesame↗100g g

  plus extra for garnish

• neutral oil100g g
• maple syrup↗30g g

Step-by-step instructions

1. 1

   First make the black tahini. Toast the sesame seeds in a small pan over low heat until fragrant. Transfer to a blender and grind. Gradually add the oil until a paste forms. Add the maple syrup and blend again. Transfer to a small bowl and set aside for later use.

2. 2

   Preheat the oven to 180 °C/160 °C with convection/gas 4 and line two baking trays with parchment. In a large bowl, beat the butter and sugars until pale and fluffy. Add the egg and 80 g of black tahini paste, beat to combine. Add the flour, cocoa and milk chocolate pieces, beat until fully incorporated.

3. 3

   Using an ice‑cream scoop, form the dough into about 20 balls and place them on the trays. Gently press each ball to flatten slightly, leaving enough space between them as they spread.

4. 4

   Bake for 6‑8 minutes, until the centre remains soft – they will firm up as they cool. Let cool on the tray for a few minutes, then transfer to a wire rack to cool completely.

5. 5

   After cooling, drizzle the cookies with zig‑zag strips of melted white chocolate and sprinkle black sesame on top. Store in an airtight container for up to 3 days.