These aren't your grandma's cookies!
3/4 teaspoon Baking soda
1/4 teaspoon Kosher salt
1/4 teaspoon Ground cinnamon
8 tablespoons (1 stick) Salted butter, at room temperature
1/3 cup Tahini paste
3/4 cup Packed dark brown sugar
1 Large egg
1 teaspoon Vanilla extract
1 1/2 cups Bittersweet chocolate chips
1/2 cup Small chunks of halvah
Flaky sea salt, for sprinkling
In a medium bowl, whisk together the flour, baking soda, kosher salt, and cinnamon. Set aside.
In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer or a spoon), mix together the butter, tahini, brown sugar, and granulated sugar on medium-high speed until light and airy, about 5 minutes.
Add the egg and vanilla and mix until well combined. Reduce the mixer speed to medium, add half the flour mixture, and mix to combine. Add the remaining flour mixture and mix to combine, scraping down the sides with a spatula, if necessary. Use a spoon or spatula to fold in the chocolate chips. Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour and up to a week.
Preheat the oven to 325°F. Line two baking sheets with parchment paper.
Using your hands, roll a golf ball-sized piece of dough into a ball for each cookie. Place the cookies about 2 inches apart on the prepared baking sheets and push down a little on each to flatten it slightly. Place a couple little pieces of halvah on top of each cookie and gently press them into the dough. Sprinkle with sea salt.
Bake until the cookies are lightly golden, 12 to 15 minutes. Allow them to cool slightly on the pan before transferring them to a cooling rack to cool completely.
You can store them for up to a week—like they’d ever last that long! Try to pace yourself. Happy snacking.
When looking for the perfect chocolate chip cookie recipe, many don't think to look for the ingredient halvah. Halvah, a soft, fudge like candy made from sesame paste, makes for a perfect chocolate selection for your cookies! These delectable chocolate chip cookies will have your mama asking you for the recipe this time.
Reprinted from Eating Out Loud. Copyright © 2020 by Eden Grinshpan with Rachel Holtzman. Photographs copyright © 2020 by Aubrie Pick. Published by Clarkson Potter, an imprint of Random House.