- 2 1/ 2 cup all purpose flour
- 1/ 2 teaspoon baking powder
- 1/ 2 teaspoon baking soda
- 1/ 2 teaspoon salt
- 1 1/ 2 cups brown sugar
- 8 tablespoons browned buter, at room temperature
- 3/ 4 cup tahini
- 2 and 1 yolk eggs
- 2 teaspoons vanilla extract
- 2 cups chocolate chips, or chocolate chunks
- Flaky salt for topping
In a separate bowl, whisk together flour, baking soda and powder and salt. Set aside.
To prepare browned butter, place butter into a sauce pan over medium high heat. Butter will melt and begin to foam. Using a whisk, stir constantly. Foam will subside, brown bits will form at the bottom and the butter will have a nutty smell. Remove from heat, pour into a heat proof bowl and cool for 20-25 minutes. Butter should be soft, but not cold in order to cream.
In a mixing bowl, with paddle attachment, cream together the browned butter, sugar and tahini until light and fluffy (~5 minutes). Add in eggs and vanilla and beat again for about 2-3 minutes. Add dry ingredients to the wet 1/2 at a time. Mix until JUST combined. Fold in chocolate chips and chunks (reserve 1/4 chunks for topping as needed).
Using a 2" cookie scoop with trigger release, scoop dough onto a lined baking sheet. You will need to freeze the cookies for a minimum of 8 hrs. place one frozen pre scooped cookie balls on parchment lined baking sheet about 2” apart. Bake at 350 F for 14-16 minutes or until the edges are lightly golden brown. Center will look under baked. Top with flaky salt. Enjoy!