This dough is best when it sits in the refrigerator overnight.
- 1/2 Cup Unsalted Butter (Room Temperature)
- 1/2 Cup Tahini (Well Stirred)
- 1/2 Cup Sugar
- 1/2 Cup Light Brown Sugar
- 2 Large Eggs (Room Temperature)
- 1 Teaspoon Vanilla Extract
- 1 Cup Plus 2 Tablespoons Unbleached Flour
- 3/4 Teaspoon Baking Soda
- 1 Teaspoon Kosher Salt
- 4 Cups Bittersweet Or Semisweet Chocolate Chips
- In large-size bowl beat butter, tahini, sugar, and brown sugar until nice and fluffy. Add eggs and vanilla until eggs are incorporated.
- In small-size bowl combine flour, baking soda, and kosher salt.
- Gradually add flour mixture to butter mixture and mix until just combined. Add chocolate chips. Make sure not to overmix.
- Cover with plastic wrap and place in refrigerator overnight.
- Line two baking sheets with parchment paper. Set aside.
- Position oven rack to middle position.
- Preheat oven to 325 degrees.
- Using a spoon or ice cream scoop form cookies into about 2-inch rounds. Place evenly on prepared baking sheets approximately 3 inches apart. Place in oven, on middle rack, and bake 11 to 13 minutes, turning baking sheet halfway through baking. Cookies should be removed when golden brown around edges, but still pale in center.
- Remove from oven and let cookies cool on baking sheet.
- Bake remaining cookies as indicated above.
- Store at room temperature for up to three days. Unbaked dough can be refrigerated for up to one week and frozen for up to two months.
- Makes 20 To 25 Cookies
- Prep Time: 20 Minutes Chill Overnight Cook Time: 30 Minutes Total Time: 50 Minutes
- "Work With What You Got!"
- ©Tiny New York Kitchen © 2020 All Rights Reserved
