Ingredients

The following ingredients have 12 Servings
  • ½ cup unsalted butter (at room temperature)
  • ½ cup tahini (well stirred)
  • ½ cup cane sugar
  • ½ cup packed light brown sugar
  • 1 egg yolk
  • 1 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup + 2 tablespoons all purpose flour
  • ¾ teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 cups bittersweet chocolate chips

Instruction

  • In the bowl of a stand mixer, beat the butter, tahini, cane sugar and brown sugar on medium speed for 2 to 3 minutes, or until fluffy.
  • Add the egg, egg yolk and vanilla extract and beat for 1-2 minutes, until the eggs are incorporated.
  • In a small bowl, whisk together the flour, baking soda, and sea salt.
  • With the mixer on low speed, add the dry ingredients until just combined, then fold in the chocolate chips. Cover the dough and refrigerate overnight.
  • Preheat the oven to 325°F. Line two baking sheets with parchment paper.
  • Divide the dough into 1 1/2 tablespoon-sized balls using a spring-loaded scoop. Bake for 12-15 minutes or until cookies are firm and slightly golden brown at the edges. Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.