Wanting to try something different than my standard chocolate chip cookie, I made these. I never used tahini before and found they had a pleasant, nutty flavor. Kinda like a very mild peanut butter.

The cookies were crispy, (maybe overbaked a couple of minutes?) front weighted with chocolate, as if that were a problem, delicious and worthy to be made again (and again.)

Salted Tahini Chocolate Chip Cookies

INGREDIENTS
Yield: 18 to 24 cookies
• 113g (8 Tbl) RT unsalted butter
• 120g (½ c) tahini, well stirred
• 200g (1 c) granulated sugar
• 1 large RT egg
• 1 egg RT yolk
• 1 tsp vanilla extract
• 150g (1 c + 2 Tbl) all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• 1 tsp kosher salt
• 230g (1¾ c) chocolate chips or chunks, bittersweet or semisweet
• Flaky salt, like Maldon

METHOD

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, tahini and sugar at medium speed until light and fluffy, about 5 minutes. Add egg, egg yolk and vanilla and continue mixing at medium speed for another 5 minutes.
2. Sift flour, baking soda, baking powder and kosher salt into a large bowl and mix with a fork. Add flour mixture to butter mixture at low speed until just combined. Use a rubber spatula to fold in chocolate chips. Dough will be soft, not stiff. Refrigerate at least 12 hours (or freeze for 2 hours); this ensures tender cookies.
3. When ready to bake, heat oven to 325⁰F and line a baking sheet with parchment paper or nonstick baking mat. Use a medium. ice cream scoop or spoon to form dough into 18 to 24 balls.
4. Place the cookies on the baking sheet at least 3 inches apart to allow them to spread. Bake 13 to 16 minutes until just golden brown around the edges but still pale in the middle to make thick, soft cookies. As cookies come out of the oven, sprinkle sparsely with salt. Let cool at least 20 minutes on a rack.