Giant salted Tahini choc chip cookies sounds like the perfect treat for Father’s Day? Treat dad this weekend with this delicious goodness!
Preheat the oven to 160 degrees Celcius (140 fan forced). Line 2 baking sheets with baking paper
Cream the Stork, tahini and sugar until light and fluffy – about 8 minutes. Add the egg and yolk and mix well.
In a separate bowl, sift together the flour, bicarb and salt then add the dry ingredients to the creamed Stork.
Mix to form a soft dough. Stir in the chocolate chips, cover and allow to rest for 1 hour in the fridge (or even better, overnight).
Use an ice cream scoop to scoop the cookie dough into large cookies – leaving enough space for them to spread.
Bake the cookies one sheet at a time for 15 minutes or until golden brown around the edges.
Tip: Leave overnight to rest