- Pre heat the oven to 170 fan. Put the butter into a mixing bowl and add the sugar and a good pinch of salt. Beat together until combined and pale. Add the egg and mix together.
- Sift the flower and baking powder into the bowl and mix together until combined. The mix should be claggy and thick.
- Chuck the chocolate into the cookie dough and mix well. Transfer to an oven proof frying pan, flatten out into a huge cookie and bake for 18 minutes or until firm on the side and still gooey in the middle. Remove from the oven and leave to cool for 5 minutes. Cover with tahini, pistachios and salt and tuck in.
170g butter at room temp
220g light brown sugar
250g plain flower
1 tsp baking powder
250g dark chocolate (70%), cut into chunks
Tahini to serve
10g smashed pistachios