Tahini chocolate chip cookies

Prep: 10 minutes, plus chilling time Cook: 12-14 minutes Makes: 36 cookies

These cookies are inspired by David Lebovitz’s recipe for salted chocolate chip tahini cookies. Tahini replaces some of the butter for a deep, mysterious flavor.

1 stick (4 ounces) unsalted butter, room temperature

½ cup tahini, stirred

½ cup sugar

½ cup light brown sugar

2 eggs 1 teaspoon vanilla extract

1 cup plus

2 tablespoons flour

¾ teaspoon baking soda

1 teaspoon kosher salt

1 package (12 ounces) semisweet chocolate chips

Flaky sea salt, optional

1

Beat the butter, tahini and sugars in a bowl with a mixer until light and fluffy, about 3 minutes. Add the eggs and vanilla; beat 1 minute more.

2

Combine the flour, baking soda and salt in a separate bowl; add to the butter mixture carefully, mixing until just combined. Gently mix in the chocolate chips. Refrigerate the dough, 6-8 hours or overnight. (If you have room, you can shape the cookies and refrigerate them on a baking sheet overnight instead.)

3

Heat oven to 350 degrees. Form the dough into 2-inch balls; place on parchment-lined baking sheets. Bake until golden, 12-14 minutes. Do not over bake.

4

If desired, you may sprinkle a few flakes of sea salt on top of each cookie as they come out of the oven. Allow to cool on the baking sheets.

Nutrition information per cookie: 128 calories, 7 g fat, 4 g saturated fat, 17 mg cholesterol, 16 g carbohydrates, 11 g sugar, 2 g protein, 87 mg sodium, 1 g fiber