March 23, 1019–I bought some tahini for some reason but as with most unique ingredients I only needed a little of it. I hear all the time how you can use it in savory and sweet items so I decided to make something sweet. This recipe comes courtesy of David Lebovitz.
8 tablespoons unsalted butter, at room temperature
1/2 cup stirred tahini, well stirred
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg, at room temperature
1 large egg yolk
1 teaspoon vanilla extract
1 cup plus 2 tablespoons flour
3/4 teaspoon baking soda
1 teaspoon kosher or sea salt
2 cups bittersweet or semisweet
chocolate chunks, or chocolate chips
flaky sea salt, such as Maldon or fleur de sel
Preheat the oven to 325ºF. Line two baking sheets with parchment paper or silicone baking mats.
In the bowl of a stand mixer, beat the butter, tahini, granulated sugar and brown sugar on medium speed for 2 to 3 minutes, until fluffy. Stop the mixer and scrape down the sides. Add the egg, the yolk, and vanilla, and continue to mix for another minute, stopping the mixer to scrape down the sides of the bowl during mixing, to make sure the eggs are incorporated.
In a small bowl, whisk together the flour, baking soda, and kosher salt. With the mixer on low speed, add the dry ingredients until just combined, then add the chocolate chips. Do not overmix. Cover the dough and refrigerate overnight.
Form the cookies into rounds using an ice cream scoop. For small cookies make each 1 1/2-inch, for larger cookies, make them 2-inches round. Put them about 3-inches apart on the baking sheets. Bake the cookies, turning the baking sheet at the 6 or 7 minute mark, until they are golden brown around the edges but still pale in the center. For small cookies, about 12 minutes, for larger cookies, about 14 to 15 minutes.
Remove from the oven, sprinkle cookies with a bit of flaky sea salt, and let the cookies cool on the baking sheet.
You can store the cookies for two or three days at room temperature, if any make it that long, because they are better right out of the oven. You can also make a double batch and refrigerate for up to one week or freeze for up to two months, so they are on standby when guests drop by unexpected.
