Salted Chocolate Chip Tahini Cookies

Adapted from Modern Israeli Cooking: 100 New Recipes for Traditional Classics
[http://amzn.to/2q8x9w8]by Danielle Oron

I used chopped chocolate, rather than chocolate chips, for these cookies since I
wanted large chunks of oozing chocolate rather than little bits of chocolate
here and there. (But feel free to use chips if you'd like.) Normally when I chop
chocolate for cookies, I add any small bits and pieces on the cutting board
along with the bigger chunks. But for these, I wanted distinct, more assertive
pieces of chocolate, so I sorted through and just used large chunks, saving the
smaller bits for another baking project. I baked these cookies in a larger size,
then tried them in smaller portions, and give baking times for each. Whichever
size you bake them in, since everyone's oven is different, it's important to use
visual clues rather than rely on precise minutes and numbers to tell when
they're done. Keep an eye on them during the final minutes of baking; the
cookies are done when quite pale in the center and browned around the edges.
Note that the dough is best when it rests in the refrigerator overnight. You
could bake them sooner, if you just can't wait.

Servings: 18

Author:

Instructions

1 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. (The dough can
also be made in a large mixing bowl, stirred with a spatula.)
2 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 getting incorporated.
3 In a small bowl, whisk together the flour, baking soda, and kosher or sea 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.
4 Preheat the oven to 325ºF (160ºC). Line two baking sheets with parchment paper
or silicone baking mats.
5 Form the cookies into rounds using an ice cream scoop, or your hands. For small
cookies make each 1 1/2-inch (3,5cm), for larger cookies, make them 2-inches
(5cm) round. Place them evenly spaced on the baking sheets, 3-inches (8cm)
apart). Bake one sheet at a time, so you can keep an eye on them, in the middle
rack of the oven.
6 Bake the cookies, turning the baking sheet in the oven midway during baking,
until the cookies 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. Bake the remaining cookies the
same way.

Salted Chocolate Chip Tahini Cookies

🧂 Ingredients

Instructions

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