very delicious tahini chocolate chip cookies

As previously documented, I've grown quite a fondness for chocolate chip cookies... and specifically having them at the ready in the freezer. I'm currently on my second batch of these tahini cookies and see many more in my future.

I found these by pretty much just looking for unique chocolate chip cookies. There is a New York Times recipe that gets top billing on Google, but I hate paywalls.... so I ended up on Food52. The real hidden gem of this recipe is that it has no dairy in it. It could not be easier. Often when getting ready to make cookies I find myself waiting for frozen butter to defrost. A rather terrible punishment. 

The only bad part of this recipe is that tahini is not normally on my grocery list. I'm not quite sure where to find it at my local grocery store. A problem that I'm willing to solve because these are just that good.

8 ounces tahini (1 scant cup)
1 cup sugar
2/3 cup brown sugar
2 large eggs
3 tablespoons cold water
2 teaspoons vanilla extract
1 1/4 teaspoons kosher salt
3/4 teaspoon baking soda
2 cups all-purpose flour
2 cups bittersweet chocolate chunks 
  1. Heat the oven to 375° F. Line a couple sheet pans with parchment or silicone mats.
  2. Combine the tahini, sugar, and brown sugar in the bowl of a standing mixer fitted with the paddle attachment. Mix on medium for a couple minutes, scraping down with a rubber spatula once or twice. It will be crumbly, not creamy.
  3. Add the eggs, water, and vanilla extract. Continue to mix on medium for another couple minutes, again scraping every so often. 
  4. Add the salt and baking soda. Mix on low just to combine. Add the flour and mix until almost combined. Now add the chocolate chips and mix again.
  5. Scoop rounded tablespoons of dough onto the prepared sheet pans. Bake for 9 to 11 minutes until the edges are turning golden brown but the centers are still tender. 

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