Sweet Chestnut Tahini and Dark Chocolate Cookies - The Salt Box

Ingredients

• 200g sweet chestnuts
• 400g boiling water
• 150g rapeseed oil
• 4g maldon salt
• 160g ice water
• 2g tahini
• 113g butter, room temperature
• 120g sweet chestnut tahini
• 200g soft light brown sugar
• 1 large egg
• 1 egg yolk
• 1 tsp vanilla extract
• 150g plain flour
• 1 tsp baking powder
• 1 tsp Maldon salt
• 230g chocolate chunks – dark, milk or white, entirely up to you
• 3g ground common hogweed seed