Tahini Semolina CCC

For those looking for a CCC with some savouriness and nuttiness.

I'll preface this by saying that I'm a classic chocolate chunk cookie (or CCCC, iykyk) fiend. I'm never not in the mood for one. If I do ever reject one in your presence, please check in with me. I can assure you something would be seriously wrong. That's not to say that I don't like to switch things up - there is plenty of space in the CCC world for variations. So it was born, the tahini semolina chocolate chunk cookie.

To make these cookies you mostly need pantry ingredients:

• Tahini: bear in mind, different brands of tahini will vary in texture, consistency, flavour and colour. These will affect your cookies in a variety of ways that I can't predict. The tahini I used in this recipe is very smooth in texture and has a rather fluid consistency. You might need to adjust your cookies if yours is thicker, for example.
• Olive oil: the taste won't be very strong as it's a small quantity, so don't worry about using the expensive stuff.
• Brown sugar.
• Eggs.
• Milk: feel free to use cow's milk or any non-dairy milk. I wanted the recipe to be naturally dairy-free, so I used oat milk.
• Plain flour and fine semolina flour.
• 
  
  Baking soda.
• Pinch of salt.
• Mix-ins: feel free to load these cookies with whatever add-ins you'd like. Any kind of chocolate, dried fruit, nuts... Some of my favourites include dark and milk dark chocolate, dried sour cherries and apricots and orange zest in the batter.

Recipe.

Yield: 6 cookies. This is a small batch recipe, for more cookies scale up the recipe as required.

Prep time: 10 mins.
Cook time: 8-9 mins.

Total time: 50 mins.

• 100g tahini.
• 15g olive oil.
• 80g light brown sugar.
• 1 egg, room temperature.
• 1 tbsp milk.
• 75g plain flour.
• 45g fine semolina flour.
• 1/2 tsp baking soda.
• Pinch of salt.
• 115g mix-ins.

1. Place a rack in the middle of your oven and preheat it to 160ºC/180ºC fan.
2. In a big bowl, whisk the tahini, olive oil and light brown sugar until well combined.
3. Add the egg and milk, mix until homogenous.
4. On a different bowl, mix the flours with the baking soda and salt until evenly distributed.
5. Add the dry ingredients to the wet, combine until a few streaks of flour remain - don't worry, the flour will fully mix in the next step. We're just trying to prevent overmixing the batter so your cookies turn out soft and delicious.
6. Add your add-ins of choice and mix until just combined.
7. Cover your bowl with cling film and leave to chill in the fridge for 30 minutes. This will develop the flavour of the cookies by allowing the flour to further hydrate and leaving all the ingredients to further meld together. 
8. Scoop out your cookies with a heaped tablespoon, you should have 6 cookies.
9. Bake for 8-10 minutes in the oven, just until the edges turn lightly golden. Leave to cool for 5 minutes before eating.

The cookies will keep for 2-3 days stored in an air-tight container at room temperature.

Let me know how you like these cookies in the comments when you give them a try!