Tahini Chocolate Chip Cookies From Kathy Gunst

Mix the flour, baking soda, and salt together in a small bowl.

Beat the butter, tahini, granulated sugar, and brown sugar on medium speed in an electric mixer or in a stand mixer fitted with the paddle attachment for about 3 minutes, until fluffy and fully incorporated, stopping and scraping down the sides of the bowl a few times as needed. Add the egg, egg yolk, and vanilla and mix for 1 minute more.

With the mixer on low speed, gradually add the flour mixture and mix until just combined. Remove the bowl from the mixer and, using a rubber spatula, fold in the chocolate, being careful not to overmix. Cover the dough and refrigerate for at least 1 hour or up to overnight. (This might sound fussy, but the cookies are honestly better after the dough has had a chance to rest.)

(The dough can be refrigerated for at least four days or frozen for up to two months.)

Position two racks evenly in the oven and preheat the oven to 325°F. Line two baking sheets with parchment paper or silicone baking mats.

Scoop out a generous tablespoon of the dough, roll it into a ball, and place it on the prepared pan, making sure not to place the cookies too close together. Repeat with the remaining dough, dividing the cookies between the prepared pans. Lightly moisten your palm and gently push the cookies down to flatten them. Sprinkle with the sesame seeds and press them lightly to make sure they adhere to the dough.

Bake for 6 minutes, then rotate the pans 180 degrees and switch their positions from top to bottom and bottom to top. Bake for 6 to 8 minutes more, until the cookies are almost deep golden brown around the edges, but still somewhat pale in the centre. Remove from the oven and sprinkle the cookies with the sea salt, gently pressing it into the cookies to adhere.

Let the cookies cool for at least 5 minutes on a wire rack then serve slightly warm or at room temperature.

Store in a tightly sealed container at room temperature for up to 2 days.