Tahini Chocolate Cookies

My Thermomix take on Ottolenghi's tahini chocolate cookies — nutty, crisp-edged, fudgy-centred, with pools of dark chocolate and a subtle sesame warmth.

Yotam Ottolenghi's tahini chocolate cookies are everything a biscuit should be — crisp at the edges, soft and almost fudgy in the centre, with the nutty depth of tahini and pockets of melted dark chocolate. This Chef Aly Thermomix version streamlines the method while keeping every bit of that moreish character, with metric quantities and exact TM6 and TM7 settings for Australian home cooks.

Ingredients

• 🥄120 g tahini (well-stirred)
• 🍬100 g brown sugar
• 🍬60 g caster sugar
• 🥚1 egg
• 🌼1 tsp vanilla extract
• 🌾130 g plain flour
• 🍫30 g cocoa powder
• 🥄½ tsp bicarbonate of soda
• 🧂¼ tsp salt
• 🍫100 g dark chocolate (70%), roughly chopped
• 🥄2 tbsp sesame seeds (for rolling)

Thermomix method

1. Preheat oven to 180°C. Line two baking trays with baking paper.
2. Place tahini, brown sugar and caster sugar in the mixing bowl. Mix 20 sec / speed 4 until thick and glossy.
3. Add egg and vanilla extract. Mix 10 sec / speed 4 until combined.
4. Add plain flour, cocoa powder, bicarbonate of soda and salt. Mix 15 sec / speed 3 until a dough forms. Scrape down sides.
5. Add chopped dark chocolate. Mix 5 sec / Reverse / speed 2 to fold through — keep some chunks visible.
6. Roll tablespoon-sized portions into balls, roll each in sesame seeds, place on prepared trays 5 cm apart and flatten slightly. Bake 11–12 min until cracked on top but still soft in the centre. Cool on trays for 5 min before transferring to a rack.