Tahini Chocolate Chip Cookies

Tahini Chocolate Chip Cookies // Queen Smithereen.

Tahini Chocolate Chip Cookies // Queen Smithereen.

Tahini Chocolate Chip Cookies // Queen Smithereen.

Tahini Chocolate Chip Cookies // Queen Smithereen.

One Year: Chicken & Vegetable Soup
Two Years: Chicken, Kale, and White Bean Stew
Three Years: Homemade Brown Sugar
Four Years: Toasty Pecan and Coconut Granola

Tahini Chocolate Chip Cookies
Makes about 2 dozen cookies

1 1/2 cups all-purpose flour
3/4 tsp baking soda
1/4 tsp salt
1 stick unsalted butter, softened
1/2 cup tahini
1 cup granulated sugar
1 tbsp molasses
1 egg
2 egg yolks
1 1/2 tsp pure vanilla extract
1 cup high quality semisweet chocolate chips
flaky sea salt, for sprinkling

In a medium bowl, whisk together flour, baking soda, and salt. In a large bowl, beat butter and tahini until combined. Add sugar and molasses, beating until pale and fluffy, about 2 minutes. Beat in egg and egg yolks one at a time, followed by vanilla. Beat in flour mixture in halves. Stir in chocolate chips until just combined. Cover and refrigerate for 30 minutes. Meanwhile, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Scoop the dough out in heaping tablespoonfuls, rolling each into a ball with your hands. Leave about two inches of space between each ball of dough on the baking sheet. Before baking, sprinkle the cookies with sea salt (major important step = do not leave this out!). Bake the cookies for 9-11 minutes, rotating halfway through. Transfer immediately to a cooling rack. Repeat for the remaining dough. Cookies will last up to three days if kept in an airtight container.

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