These spell trouble for anyone on a diet - they are far too good to stop at just the one!
They can be made to be chewy in the middle, or perfectly crisp all the way through, depending on how long you bake them for. For me I go 10 minutes, they may seem underdone but I promise they will firm up, at 12 minutes they are still a little chewy after cooling and 13-14 they will be crisp though, possible even dunkable?
A pinch of sea salt is compulsory to add the sweet and saltiness and really brings out the flavour of the dark chocolate. Talking of which, buy the best quality you can afford with 70% or more cacao.
I haven‘t tested with Gluten-free flour blend, but I see no reason these wouldn‘t work; however, I would go with an extra 1-2tbs milk and see how you go.
If you want just a regular choc chip, then swap the cacao powder for more flour
makes approx 18
½ cup tahini paste
½ cup coconut oil soft not liquid
½ soft brown sugar
½ cup caster sugar
1 cup plain flour
¼ cup raw cacao powder
¼ cup oat milk or alternative
2 tbs corn flour
2 tsp vanilla extract
1 tsp sea salt plus extra to finish
½ tsp baking powder
½ tsp bicarbonate of soda
2 tbs sesame seeds
200g dark 70% chocolate chopped roughly
Best eaten about 2 minutes out the oven whilst still warm and chocolate liquid. However, these are delicious for a good few days after if stored in an airtight container
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