I've been in the mood to bake more on Friday afternoons and so I made this cookie dough batter yesterday and got to the very last step.... and then realized the dough is supposed to refrigerate for 12 hours before baking (UGH), so I ended up baking them this morning (well, I did a "trial run" last night with 2 cookies, because c'mon, I don't have that much self-restraint). They are delicious. The tahini is noticeable and adds a little funk to the taste, but is sandwiched by flavors of salt and chocolate, which leaves you wanting many more bites. I made my own tahini this time because I was feeling adventurous, but I am certain store bought is exactly the same. (Making your own tahini: slightly toast the sesame seeds in a pan, stirring constantly, then throw them in the food processor for a minute, add some oil and a pinch of salt and letting 'er rip again for a few minutes until smooth. Store in refrigerator for 1 month). Recipe from NY Times Cooking.
INGREDIENTS
1 stick unsalted butter, softened
1/2 cup tahini (well stirred)
1 cup granulated sugar
1 large egg plus 1 egg yolk
1 teaspoon vanilla extract
1 cup plus 2 tablespoons flour (150 grams)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon kosher salt
1 3/4 cup chocolate chips or chunks (230 grams, semi-sweet or bittersweet)
Flaky salt for topping
Using a stand mixer fitted with a paddle, beat together the butter, tahini, and sugar for 5 minutes on medium-high until light and fluffy. Add the eggs and vanilla and beat another 5 minutes, scraping the bowl as needed. Sift together the flour, baking soda, baking power, and salt and then slowly mix into the dough. Stir in the chocolate chunks. The dough will be very soft at this point. Refrigerate for 12 hours (OR I found after 2 hours in the fridge I was able to scoop and shape a few cookie dough balls, then refrigerated those for another 2 hours and they were ready to bake).
Preheat oven to 350 degrees (original recipe said 325, so if you know your oven, preheat accordingly) and place cookies on parchment paper about 3 inches apart (they spread). Sprinkle tops with a little sprinkling of flaky salt (like Maldon). Bake for about 13-16 minutes until lightly browned on the edges and still soft on the inside. Let cool for 10 minutes then take off the sheet and let finish cooling on a rack. Serve and enjoy!
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