Tahini Chocolate Chip Cookies

Makes ~20 cookies

Ingredients

• ½ cup (1 stick) unsalted butter, room temperature

• ½ cup tahini (well-stirred)

• ½ cup brown sugar, packed

• ¼ cup white sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1 cup + 2 tbsp all-purpose flour

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon kosher salt (plus flaky salt for topping)

• 1 cup dark chocolate chunks or chips (70% cacao works beautifully)

• Optional: ½ cup chopped toasted walnuts or pistachios

Instructions

1. Cream the wet ingredients:
   In a stand mixer or with a hand mixer, cream the butter, tahini, brown sugar, and white sugar until light and fluffy (about 2–3 minutes).

2. Add egg & vanilla:
   Beat in the egg and vanilla extract until well combined.

3. Mix the dry ingredients:
   In a separate bowl, whisk together flour, baking soda, baking powder, and salt.

4. Combine:
   Slowly add the dry ingredients to the wet until just combined—don’t overmix.

5. Fold in chocolate:
   Stir in the chocolate chunks (and nuts, if using) with a spatula.

6. Chill:
   Cover dough and refrigerate for at least 1 hour (ideally overnight for max flavor).

7. Bake:
   Preheat oven to 350°F (175°C). Scoop dough into 2-tablespoon mounds, roll lightly, and place on a parchment-lined baking sheet, spaced 2" apart.

8. Finish:
   Sprinkle with flaky sea salt. Bake for 10–12 minutes, until edges are golden but centers are soft.

9. Cool:
   Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Pro Tips:

• For extra gooey centers, slightly underbake.

• Use a good-quality tahini (like Soom or Seed + Mill) for best flavor.

• These freeze well—either as dough balls or baked cookies.