Step by step method

1. Preheat the oven to 160 degrees Celcius (140 fan forced). Line 2 baking sheets with baking paper
2. Cream the Stork, tahini and sugar until light and fluffy – about 8 minutes. Add the egg and yolk and mix well.
3. In a separate bowl, sift together the flour, bicarb and salt then add the dry ingredients to the creamed Stork.
4. 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).
5. Use an ice cream scoop to scoop the cookie dough into large cookies – leaving enough space for them to spread.
6. Bake the cookies one sheet at a time for 15 minutes or until golden brown around the edges.

7. Process 1

8. Process 2

9. Process 3