Chocolate Tahini Cookies

This recipe is inspired by Eden Grinshpan’s Salted Halvah Chocolate Chip Cookies from her book, “Eating Out Loud” and Tatte Bakery’s Halva Chocolate Chunk Cookie . I have had this Soom Chocolate Sweet Tahini in my pantry for a while now, unsure how to use it and when I tasted the Tatte cookies and saw Eden’s recipe, I knew exactly what I had to make!

Ingredients":

• 1 1/3 cup of AP flour

• 3/4 tsp baking soda

• 1/4 tsp of fine kosher salt

• 1/4 tsp of ground cinnamon

• 8 tbsp of salted butter; room temperature

• 1/3 cup Soom Chocolate Sweet Tahini (you can sub this for regular tahini or even Nutella!)

• 3/4 cup of brown sugar

• 1/4 cup of granulated sugar

• 1 egg

• 1 tsp of vanilla extract

• 1 cup of semi sweet chocolate chips/chunks

Note: make this cookie dough in advance of when you want to eat it! It is best when it can sit in the refrigerator for at least an hour but better if it can sit over night.

In a medium bowl, whisk together your dry ingredients- flour, baking soda, salt, cinnamon- and set aside.

In the bowl of a stand mixer, with the paddle attachment (or a bowl and with an electric hand mixer) cream together your brown and white sugars, and the butter. Add the chocolate tahini and mix for about 5 minutes or until the mixture goes light and fluffy. Add in your egg and vanilla extract and mix again.

Pour in your dry ingredients and beat the cookie dough until everything is well incorporated. Scrape down the sides of your bowl to make sure everything is mixed in. With a spatula or wooden spoon, fold in your chocolate chips/chunks.

Transfer your cookie dough to a clean bowl or Tupperware, cover and place in the refrigerator for at least 1 hour, or over night. Note: you don’t want to bake these right after making the dough because they will seriously spread out on the pan since we added another “soft thing” (aka tahini) to the batter.

After your dough has been in the refrigerator. Preheat your oven to 325F and bake for about 11- 14 minutes or until the cookies get slightly golden around the edges. Allow cookies to cool slightly before moving them to a cooling rack or a plate.