SALTED TAHINI CHOCOLATE CHIP COOKIES
PG tested
Give the kids Toll House cookies, and save these tahini-enhanced cookies for the grown-ups. The flavor is nutty and subtle and when you get a hit of salt, it’s absolutely fabulous.
4 ounces unsalted butter at room temperature ½ cup tahini, well stirred 1 cup granulated sugar 1 large egg 1 egg yolk 1 teaspoon vanilla extract 1 cup plus 2 tablespoons all-purpose flour ½ teaspoon baking soda ½ teaspoon baking powder 1 teaspoon kosher salt 1¾ cups chocolate chips or chunks, bittersweet or semisweet
Flaky salt, like fleur de sel or Maldon
In an electric mixer bowl fitted with the paddle attachment, cream butter, tahini and sugar at medium speed until light and fluffy, about 5 minutes. Add egg, egg yolk and vanilla, and continue mixing at medium speed for another 5 minutes.
Sift flour, baking soda, baking powder and kosher salt into a large bowl and mix with a fork. Add flour mixture to butter mixture at low speed until just combined. Use a rubber spatula to fold in chocolate chips. Dough will be soft, not stiff. Refrigerate at least 12 hours; this ensures tender cookies.
When ready to bake, preheat oven to 325 degrees. Line baking sheets with parchment paper. Use a large-ish ice cream scoop or spoon to form dough into 12 to 18 balls for big, softer cookies. Use a tablespoon to measure out walnut-size pieces to make many smaller, very crisp cookies.
Place the larger cookies on the baking sheet at least 3 inches apart to allow them to spread. Bake 13 to 16 minutes until just golden brown around the edges but still pale in the middle to make thick, soft cookies.
Place smaller cookies on a baking sheet and bake about 10 to 12 minutes. Watch them. As cookies come out of the oven, sprinkle sparsely with salt. Let cool at least 20 minutes on a rack.
Makes either 12 to 18 big cookies or 45 smaller, normal-sized ones. — Adapted from Julia Moskin, The New York Times