Giant Salted Tahini Chocolate Chip Cookies

Giant salted Tahini choc chip cookies sounds like the perfect treat for Father’s Day? Treat dad this weekend with this delicious goodness!

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120g Stork Baking Margarine, softened
½ cup (80g) tahini (sesame paste)
200g soft brown sugar
1 large egg
1 tsp vanilla extract or essence
175g cake flour
¾ tsp bicarbonate of soda
1 tsp fine salt
300g good-quality 70% dark chocolate, chopped into chunks
Extra sea salt flakes, for sprinkling

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