These cookies use tahini as a replacement for peanut butter to provide a more ‘grown up’ flavor that at first may seem just a bit odd, but quickly becomes a new favorite. The recipe calls for freezing the dough before baking, which is a good plan anyway for those without a big household – just break out the toaster oven and bake up enough for yourself to have a few warm, melty-chocolate treats when you want them!

Ingredients:

• 8 tablespoons unsalted butter, room temperature
• 1/2 cup tahini, well stirred
• 1 cup sugar
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 cup plus 2 tablespoons all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 3/4 cups good quality dark chocolate chips or chunks
• 1 pinch flaky salt for sprinkling

In a large bowl, cream together the butter, tahini, and sugar on medium speed until light and fluffy, about 5 minutes. Add the egg, yolk, and vanilla and beat an additional 5 minutes.

Sift together the flour, baking soda, baking powder, and salt into a medium bowl, then add to the creamed mixture and beat on low until just combined.

My dad moved recently, sent me his grandmother’s sifter. It’s actually got weird gross bits stuck in it, probably won’t use it again…

Stir in the chocolate by hand.

Line a large baking sheet with parchment/a silpat. Using a small cookie dough scoop, scoop out the dough into balls and place them on the sheet. Freeze at least an hour, until firm, and then either wrap the whole pan with plastic wrap, or move the dough balls to a plastic bag. Freeze for at least an additional 11 hours, up to 6 months – the (minimum) 12 hours freezing with allow the gluten in the flour to relax, giving a more tender cookie.

When ready to bake, preheat the oven to 325 degrees. Space the dough balls at least 3″ apart on a lined baking sheet and cook until just golden brown on the edges, 13-16 minutes. Sprinkle with a bit of large, flaky salt, then let cool 20 minutes. Without the cooling time, the cookies fall apart pretty easily, but…they still taste the same, so who really cares??

Salted Tahini Chocolate Chip Cookies

From Food52.

• 8 tablespoons unsalted butter, room temperature
• 1/2 cup tahini, well stirred
• 1 cup sugar
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 cup plus 2 tablespoons all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 3/4 cups good quality dark chocolate chips or chunks
• 1 pinch flaky salt for sprinkling

In a large bowl, cream together the butter, tahini, and sugar on medium speed until light and fluffy, about 5 minutes. Add the egg, yolk, and vanilla and beat an additional 5 minutes.

Sift together the flour, baking soda, baking powder, and salt into a medium bowl, then add to the creamed mixture and beat on low until just combined. Stir in the chocolate by hand.

Line a large baking sheet with parchment/a silpat. Using a 2 ounce cookie scoop, scoop out the dough into balls and place them on the sheet. Freeze at least an hour, until firm, and then either wrap the whole pan with plastic wrap, or move the dough balls to a plastic bag. Freeze for at least an additional 11 hours, up to 6 months.

When ready to bake, preheat the oven to 325 degrees. Space the dough balls at least 3″ apart on a lined baking sheet and cook until just golden brown on the edges, 13-16 minutes. Sprinkle with a bit of large, flaky salt, then let cool 20 minutes.