Salted Tahini Chocolate Chip Cookies
- 8 tablespoons (113 grams) butter, softened
- ½ cup (120 grams) tahini, well stirred before measuring
- 1 cup (200 grams) granulated natural cane sugar
- 1 egg
- 1 egg yolk (save white for later)
- 1 teaspoon vanilla extract
- 1 cup + 2 tablespoons (150 grams) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon (7 grams) fine sea salt
- 1 ¾ cups (230 grams) bittersweet chocolate chips
- Flaky sea salt, to finish
- Preheat the oven to 325ºF. Line 2 to 3 rimmed baking sheets with parchment paper; set aside.
- Add the butter and tahini to a deep bowl. Beat, using an electric mixer, until creamy, 30 to 60 seconds.
- Add the sugar, and beat on medium speed until creamy, 3 to 5 minutes.
- Add the egg, egg yolk, and vanilla. Beat until thickened and creamy, 2 to 3 minutes.
- Combine the flour, baking soda, baking powder, and sea salt in a small bowl. Whisk to blend. Add to the butter-tahini mixture. With the mixer on the lowest speed, mix in the flour until just blended in. The dough will be very soft.
- Use a rubber spatula to fold in the chocolate chips.
- Scoop the dough, 2 tablespoonfuls at a time (a cookie scoop is handy here!) onto the prepared sheet pans, 2-inches apart. Bake one tray at a time, until the cookies are barely golden around the edges, and still puffed in the center, 10 to 12 minutes.
- Remove cookies from the oven, and sprinkle immediately with flaky sea salt. Let them cool on the tray for 2 minutes. Transfer to a wire rack to cool completely.
- Notes: For a crisper cookie, bake 15 minutes. Dough made me made up to 3 days in advance, and baked as needed.