Celebrate Christmas with this sensational Tahini Rye Chocolate Chunk Cookie featuring the Bakemaster 12 Cup Macaroon Pan
No-one likes a single-use item which takes up valuable space in the kitchen. I was looking for another way to use my Bakemaster 12 cup Macaroon Pan, apart from powder puffs and macarons. I’ve never made cookie cups before so when I found this recipe for tahini brown butter cookies cups I decided to give them a try.
Although I’ve used halva in baked goods I’ve not used tahini before so I decided to make a small batch of cookie cups. I don’t know about you but a jar of tahini lasts me a very long time because I only use it to make hummus. I brought the jar down from its hiding place and set to work.
When making the cookie dough the first step involves browning then cooling some butter. It’s an easy step which can be done in the microwave. The cookie dough is very soft and tastes delicious but it needs to be frozen for 12 hours before baking, so you’ll need to make the cookie dough the day before baking the cookie cups.
The following day I baked the cookies and I put the Bakemaster’s non-stick coating to the ultimate test. In my haste to bake the cookies, I completely forgot to grease the tin. I had my heart in my mouth when the time came to unmould the cookie cups. I shouldn’t have worried because with one twist the cookie cups unmoulded perfectly. Although I hand washed the tin, it is dishwasher safe.
Here’s the recipe for you which makes 12 cookie cups. For all my recipes I use a 250 ml cup, a 20 ml tablespoon, unsalted butter and 60 g eggs. My oven is conventional so if you have a fan-forced oven you may need to reduce the temperature by 20°C.
These are best served warm and as they are baked using frozen cookie dough, just bake them when you need them. If you don’t have a macaroon tin, a greased muffin tin will do the trick.
Ingredients:
- 113 g unsalted butter at room temperature
- 1/4 cup caster sugar
- 1/4 cup brown sugar 1 tsp vanilla extract
- 100g tahini
- 1 large egg
- ¾ cup plain flour
- ¼ cup rye flour
- ¼ tsp bicarb soda
- ¼ tsp baking powder
- A pinch of salt
- 140g dark chocolate pieces, I used 52% cocoa (reserve 12 large pieces)
- Sea salt flakes
Method:
1. In a covered microwave-safe bowl, cook the butter on high for 5-6 minutes or until the butter smells very nutty and the milk solids turn golden brown. Refrigerate the bowl until the butter begins to solidify. Weigh the browned butter; it should be about 90g. If you have less, add enough room temperature unsalted butter to get there.
2. In the bowl of a stand mixer, cream the browned butter and the sugars together with the vanilla until pale and fluffy. Add the tahini and egg and continue mixing on medium speed for another 2 minutes, scraping down the sides every so often to be sure everything is incorporated.
3. Combine the plain flour, rye flour, bicarb soda, baking powder and salt in a large bowl. Add to the mixer and combine on low until just combined. Add the chocolate pieces and mix them in by hand with a rubber spatula.
4. Line a baking sheet with baking paper. Scoop out 12 dough balls and place them on the baking sheet. Top each cookie dough ball with a large piece of chocolate. Wrap the baking sheet with plastic wrap and place it in the freezer for at least 12 hours. This will allow the glutens in the flour to relax and will give you a tender soft cookie. Do not skip this step. The cookie dough will keep in a ziplock bag in the freezer for up to 6 months. Bake them off as needed.
5. Preheat the oven to 170˚C conventional. Place a cookie dough ball into each cup of a greased non-stick macaroon tray or muffin tin then sprinkle each cookie cup with a few salt flakes.
6. Bake for 15-17 minutes until just golden brown around the edges. They will still look fairly unbaked in the middle. Cool for at least 20 minutes before using a small offset spatula (or butter knife) to transfer the cookie cups to a cooling rack.
7. These are best eaten while still warm and the chocolate still molten.
