Today, however, I rectified that. B thought I was a little crazy (I'm sure he's not the only one, like I said, I get that they sound a little weird, at best), but just one bite and he was convinced. These cookies are goooood! The tahini gives them a nuttiness that is more muted and subtle than peanut butter or almond butter. And the little bit of cinnamon? It just rounds out the deliciousness!
Tahini Chocolate Chunk Cookies
From The Little Epicurean
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
3/4 tsp fine sea salt
3/4 tsp ground cinnamon
1/2 cup unsalted butter
1/2 cup granulated sugar
3/4 cup brown sugar (I had planned to use light brown sugar but mine was dried out and hard, so I used dark instead)
2 large eggs
1/2 cup tahini
10 oz (2 cups) dark chocolate chunks (I only had 6 oz so supplemented with some extra dark chocolate chips)
White sesame seeds, to top dough as needed
Whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Mix until smooth.
Scrape down bowl as needed to ensure thorough mixing.
Add eggs and mix until incorporated.
Add in tahini and mix until combined.
Add flour mixture.
Mix until there are no longer any dry streaks of flour.
Fold in chocolate chunks until evenly distributed.
Cover cookie dough with plastic wrap and place in fridge.
Allow dough to chill for an hour (until it is slightly cool to the touch) -- I went out for a long walk and dinner, so I let mine warm up a little before baking them.
Preheat the oven to 350F.
Use a #24 cookie scoop to portion out the dough.
Place dough on a parchment-lined tray at least 2 inches apart from each other.
Sprinkle sesame seeds over the dough.
Bake for 14-18 minutes, until the edges are crisp and the middle is still a bit soft.
Allow to cool on pan until cookies are firm enough to move to a wire rack to cool.