Soft and chocolaty with a chewy honey-tahini drop centre – these cookies are a deliciously moreish crowd-pleaser. The light savoury notes of tahini balance beautifully with dark chocolate and honey, creating a soft-baked treat with a satisfying chew. They’re best enjoyed fresh on the day of baking or the day after but will keep well for several days in an airtight container. You can also freeze the shaped, unbaked cookies and bake straight from frozen – just add 2-4 minutes to the cooking time.

Makes:  18 cookies      Preparation:  35 minutes including 12–14 minutes cooking time

Ingredients
100g              Butter, soft
100g + 50g    Tahini
150g + 50g    Honey
1                     Egg, medium
125g               Plain flour
25g                 Cocoa
0.25tsp          Bicarbonate of soda
Pinch              Salt
150g              Dark chocolate chips/chopped

Tip:  Tahini naturally separates — stir it well before using

Method
1.    Preheat oven to 160°C fan (180°C conventional). Line two baking sheets with parchment paper or silicone mats.
2.    In a large bowl, beat together the soft butter, 100g tahini, and 150g honey using an electric whisk until smooth.
3.     Add the egg and whisk again until fully incorporated.
4.    In a separate bowl, stir together 50g tahini and 50g honey — this will be used for the cookie centres.
5.    Sift together the flour, cocoa, bicarbonate of soda, and salt. Gently fold into the wet mixture until just combined and then add the chocolate chips — do not overmix.
6.    Scoop dessert spoon-sized balls (approx. 4cm diameter) onto the baking sheets. Flatten each slightly with the back of a damp spoon.
7.    Make a small well in the centre of each cookie and drop in ½ tsp of the tahini-honey mixture.
8.    Bake for 12–14 minutes until the tahini drops are lightly toasted. Swap trays over halfway through for even baking.
9.     Leave to cool fully on the trays before serving or storing.