Instructions

• Place butter and sugars in the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a handheld mixer at the ready.
• Beat until well mixed, then add tahini and beat until smooth.
• Add flour, baking powder, bicarbonate of soda and salt and beat until just combined.
• Add milk and chocolate, and use a spatula to mix together.
• Wrap dough in baking paper or cover the bowl with a tea towel. Place it in the refrigerator to rest for 30 minutes.
• Preheat the oven to approximately 180 degrees Celsius and line one or two baking trays with baking paper.
• Remove the dough from the refrigerator, and use an ice-cream scoop to spoon out the dough. I use two scoops per cookie, but you can make them smaller.
• Press the dough down slightly and be sure to leave plenty of space between cookies as they will spread, then sprinkle with sesame seeds and salt (optional).
• Bake for approximately 20 minutes, then remove from the oven.
• Enjoy warm or store in an airtight container at room temperature until ready to use.