please see the full post for more details and photos here: https://www.bakeat350.net/2023/06/salted-tahini-chocolate-chip-cookies-recipe.html
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup well-stirred tahini
1 egg
1 egg yolk
2 teaspoons vanilla extract
1 cup + 2 tablespoons unbleached, all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 3/4 cups mixed semisweet and bittersweet chocolate chips and chunks + more for tops
fleur de sel, for sprinkling
Cream butter, sugars, and tahini until combined and fluffy. Mix in egg yolk, egg, and vanilla. Scrape down bottom and sides of bowl to incorporate. Once mixed, sift in flour, salt, baking powder, and baking soda. Mix and low speed just until combined.
Stir in chocolate by hand. Refrigerate for 4-5 hours. When ready to bake, line cookie sheets with parchment and heat oven to 325.
Use a #30 cookie scoop to portion dough onto sheets, leaving room for the dough to spread. About 5-6 cookies per sheet. Bake for 14 minutes or until the cookies are still very soft in the middle and the edges are barely golden.
Immediately upon removing from the oven, press a few chocolate chips/chinks into the tops of each cookie. Sprinkle lightly with fleur de sel. Let rest on the cookie sheet for 2 minutes, then remove to a wire rack to cool completely.
*adapted from the New York Times
