Danielle Oron’s Salted Tahini Chocolate Chip Cookies


“I wanted a way to introduce tahini in desserts to the American palate,” Danielle Oron told me. “I figured that the best way to do that is to make a peanut butter chocolate chip cookie, but to replace the peanut butter with tahini.” This is a cookie you can set out at a party that will give everyone something to talk about. It’s also one that you can bundle up and give with intention. Or just bake them off from the freezer one at a time for midnight snacks. Adapted slightly from Modern Israeli Cooking via the New York Times.

What you will need

8 tablespoons /1 stick (113 grams) room temperature unsalted butter

1/2 cup (120 milliliters) tahini, well stirred

1 cup (200 grams) granulated sugar

1 large egg

1 egg yolk

1 teaspoon vanilla extract

1 cup plus 2 tablespoons (150 grams) all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1 3/4 cups (230 grams) Valrhona discs (64% cocoa) or other good quality chocolate chips or chunks

Flaky salt, like Maldon or fleur de sel


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