Sead Foods

Chocolate chip + sesame butter cookies


These are everything a cookie should be: a crispy edge, a chewy middle, big chunks ofchocolate and laced with the nutty warmth from the sesame butter. And as this recipe is vegan, youcan safely eat the cookie dough straight from the bowl, as I often do. Perfect for eating by thespoonful snuggled up on the sofa watching a good film. If you have the restraint to wait until thesecome out fresh from the oven, your self-control will be rewarded by oozy puddles of chocolatemelting in the middle of a rich, caramelly cookie.

Chocolate chip + sesame butter cookies

Ingredients

Makes approx. 20 cookies

  • 250g plain flour
  • 1 ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • 100ml vegetable oil
  • 120g original sesame butter
  • 2 tsp vanilla essence
  • 4 tbsp water
  • 240g light brown sugar
  • 250g chopped dark chocolate

Three baking trays, lined with baking paper


Method

  1. Sieve together the flour, baking powder, bicarbonate of soda and salt into a medium bowl and set aside. In a large bowl with a wooden spoon, mix the vegetable oil, sesame butter and vanilla essence until combined. Add the water and mix until creamy and just incorporated – careful not to overmix, or it will start to thicken again. Mix in the light brown sugar and cream until the dough looks glossy. Slowly add the flour in three parts and beat well each time. Finally, tip in the chocolate and mix until evenly distributed.
  2. Roll balls of the dough (about 2 tbsp worth for each ball) and place them on the baking trays, slightly flattening the top of each ball as you put them on. Put the trays in the fridge for 30 mins – this stops the cookies from flattening into pancakes, so I promise this is an important step!
  3. Preheat the oven to 160° (fan assisted, increase to 180° for a conventional oven), then pop the trays straight from the fridge into the oven. Bake them for 11-13 minutes, turning the trays halfway and then transferring onto a wire rack to cool. They won’t brown too much so make sure you don’t overbake them – you want them to remain soft and chewy in the middle and they will harden as they cool. If you have the patience, it is better to bake each tray one by one so that they cook more evenly, but I know full well the temptation of freshly baked cookies is sometimes too much to bear!

Substitutions/alterations:

You can use any neutral oil you have on hand, such as sunflower. Alternatively, you could use melted coconut oil if you don’t mind these having a hint of coconut to them. If you only have caster sugar to hand, this will work too but result in a less caramelly taste. If you aren’t making these vegan, you can make some of the chocolate chunks white or milk chocolate, just be aware this will result in a much sweeter cookie.

FEATURED PRODUCT

Original Sesame Butter Jar

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