1. 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.
  2. Sift the flower and baking powder into the bowl and mix together until combined. The mix should be claggy and thick.
  3. 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.


Serves 8

170g butter at room temp
220g light brown sugar
1 egg
250g plain flower
1 tsp baking powder
250g dark chocolate (70%), cut into chunks
Tahini to serve
10g smashed pistachios
Sea Salt

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