Tahini Chocolate Chip Cookies

Last week was challenging for many reasons but I am grateful for friends, family, and work colleagues that made me laugh through some of the absurdities. Also, special thanks to Wyatt, who made the most delicious papusas, which I gorged myself on almost every night.  Delightfully, I found a splendid way to engage in some Syrian fusion experimentation as well as self-medication by making tahini chocolate chip cookies using an adapted recipe from a paper that does not publish fake news despite what Cheeto-in-Chief may say. 

Tahini Chocolate Chip Cookies

Ingredients

• 8 tablespoons butter

• ½ cup tahini, well stirred

• 1 cup granulated sugar

• 1 large egg

• 1 egg yolk

• 2 teaspoons vanilla extract

• 1 cup flour

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• 1 teaspoon kosher salt

• 1 ¾ cups semi-sweet chocolate chips

•  Flaky salt, like fleur de sel or Maldon

Or eat raw if you're really struggling.

Directions

1. In a large bowl, cream butter, tahini, and sugar at medium speed using an electric mixer.

2. Add egg, egg yolk, and vanilla and continue mixing at medium speed for another 5 minutes.

3. Sift flour, baking soda, baking powder, and kosher salt into a large bowl and mix with a fork.

4. Add flour mixture to butter mixture at low speed until just combined. Fold in chocolate chips.  Refrigerate dough for about 8 hours. Or not.

5. Shape into balls and bake for about 12 minutes on parchment paper lined cookie sheet in oven preheated to 325 degrees.

6. Eat while watching this.