Step 1

Preheat the oven to 350°F / 175°C. Line two cookie sheets with parchment baking paper.

Step 2

Combine the flours, salt and baking soda in a large bowl.

Step 3

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on high speed until smooth. Reduce the speed and add the tahini, egg, vanilla, and the 2 tablespoons of water, then mix on high speed until pale and fluffy. Slowly add the dry ingredients and mix on low speed until combined, then gently mix in the chocolate chips.

Step 4

Scoop out in 3 tablespoon balls of dough and space them evenly on the prepared baking sheets. Chill in the freezer for 10 minutes (to reduce spreading during baking), then bake on the middle rack of the oven for 20 minutes or so - until the edges of the cookies are golden. If the cookies have puffed up in the center give the cookie sheet a strong tap on the countertop to flatten them. Cool for 10 minutes, then transfer to a wire rack to cool completely.

Step 5

The cookies are best (so good!) the day of baking but will keep in an airtight container for up to 3 days. Or freeze the baked cookies (or any unused dough). Emma says, “as with peanut butter cookies, they become quite firm after day one.”