RECIPE COURTESY DAVID LEBOVITZ
Adapted for Ground Up by Deb Bernardini
YIELD 20-22 cookies
INGREDIENTS
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8 Tbsp. (113 g, 1 stick) unsalted butter, at room temperature
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120 ml tahini, well stirred
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100 g granulated sugar
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90 g light brown sugar
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1 large egg, at room temperature
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1 large egg yolk
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1 tsp vanilla extract
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150 g Ground Up All Purpose Flour (or Ground Up Regenerative Organic Certified® All Purpose Flour)
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3/4 tsp baking soda
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1 tsp kosher salt
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250 g semisweet chocolate chips
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flaky sea salt for finishing, such as Maldon
INSTRUCTIONS
1. In the bowl of a stand mixer, beat the butter, tahini, granulated sugar, and brown sugar on medium speed for 2 to 3 minutes, until fluffy
2. Stop the mixer and scrape down the sides. Add the egg, the yolk, and vanilla, and continue to mix for another minute, stopping the mixer to scrape down the sides of the bowl during mixing, to make sure the eggs are getting incorporated.
3. In a small bowl, whisk together the flour, baking soda, and kosher salt. With the mixer on low speed, add the dry ingredients until just combined, then add the chocolate chips. Do not overmix. Cover the dough and refrigerate for 30 minutes.
4. Preheat the oven to 325ºF (160ºC). Line a full-size sheet pan or two half sheet pans with parchment paper or silicone baking mats.
5. Form the cookies into rounds using a # 30 (30 gram) cookie scoop. Place them evenly spaced on the baking sheets, 3-inches apart.
6. Bake the cookies until golden brown around the edges but still pale in the center, 13 to 15 minutes.
7. Remove from the oven, sprinkle cookies with a bit of flaky sea salt, and let the cookies cool on the baking sheet for five minutes, then transfer to a rack to cool completely.
