tahini chocolate chunk cookies

tahini brings a nutty flavour that differs from the typical brown butter flavour, not as rich, more subtle, slightly creamy. the tahini makes the cookie feel lighter and not as indulgent. You don’t always necessarily want that in baked goods.

beaten in with the butter and sugar(s) the tahini lends to the gooey centre, with the edges taking on a warm toasted flavour.

original recipe from nyt

115g butter, softened

120g tahini, well stirred

100g sugar

90g brown sugar

1 egg

1 egg yolk

1tsp vanilla extract

150g flour

3/4tsp baking soda

1tsp salt

200g chocolate chunks or chips (dark, milk, semisweet whatever your preference is)

beat together the butter, tahini, sugar and brown sugar until pale and fluffy.

scrape down the sides of the bowl and mix in the egg, yolk and vanilla. add in the flour, baking soda, salt and chocolate, mix until everything is just combined, wrap the bowl with cling film and leave in the fridge overnight.

preheat the oven to 325F. line 2 baking trays with parchment paper.

form the cookies using a 5cm ice cream scoop, leaving enough room between each cookie on the tray so they can spread nicely. bake for 15 minutes:)