10Tablespoonsunsalted buttermelted and cooled to room temperature
2large eggs
2teaspoonpure vanilla extract
1cupchocolate chips
Instructions
Preheat the oven to 325 F and line a baking sheet with a silpat mat.
In a medium sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl mix the melted butter, tahini, brown sugar, eggs, and vanilla together with a hand mixer until well combined, about 3-5 minutes.
Using a wooden spoon or spatula, stir the flour mixture into the tahini mixture, just until mostly combined but some flour still remains. The mixture will be gooey and thick, but the flour will mix in.
Add in the chocolate chips and continue stirring until the chocolate chips are evenly distributed and the flour is almost all incorporated. Do not overmix or the cookies will turn out tough.
Using a cookie scoop, scoop out 2 Tablespoon sized balls of cookie dough onto the prepared cookie sheet, spacing them 2” apart. I did 8 cookies per sheet.
Bake in the preheated oven for 10-14 minutes, rotating the pan halfway throughout the time. You want the cookies to just be browning on the edges and set on the top.
Allow the cookies to cool on the baking sheet for 4 minutes before transferring to a wire cooling rack.
Repeat with remaining dough.
Notes
Store these cookies in an airtight container on the counter for up to 5 days.