Tahini Chocolate Chip Cookies

Ingredients:

• 2.5 cups premium flour
• 1 teaspoon of salt
• 3/4 tsp baking soda
• 1 cup tahini
• 1.5 cups dark brown sugar
• 1 tsp vanilla extract
• 220g unsalted butter, melted and cooled slightly
• 2 large eggs
• 1.5 cups semi-sweet chocolate chips (about 280 g)

Preparation:

1. In a medium bowl, whisk together the flour, salt, and baking soda. In a larger bowl, combine the tahini, brown sugar, vanilla extract, and melted butter and stir with a wooden spoon until smooth.
2. Stir in the eggs until fully incorporated, then stir in the flour mixture and knead into a dough. Add the chocolate chips.
3. Cover and refrigerate the dough to set, about 1 hour.
4. Position racks in the upper and lower thirds of the oven; preheat oven to 375°F (190°C).
5. Scoop 1 heaping tablespoon of dough into balls and arrange 30 cookies on two clean baking sheets, spacing them about 8 cm apart. Lightly flatten the dough with your fingers.
6. Bake, rotating the baking sheets halfway through, until the cookies are set and lightly browned around the edges, 14 to 16 minutes. Let cool on the baking sheets for 1 minute, then transfer the cookies to wire racks to cool completely.