Tahini Chocolate Chip Cookies

Ingredients

• 2 cups (279g) all purpose flour
• 1 1/4 teaspoon kosher salt
• 3/4 teaspoon baking powder
• 1/2 teaspoon ground cinnamon, (plus more for dusting)
• 1 cup tahini
• 1/2 cup (106g) granulated sugar
• 2/3 cup (142g) brown sugar, packed
• 2 large eggs
• 3 tablespoons cold water
• 2 teaspoons vanilla extract
• 1 1/2 cups (220g) bittersweet chocolate chips ((I used Ghirardelli))

Steps

1. 1

   Preheat the oven: Position a rack in the center of the oven and preheat to 375°F. Line 2 large baking sheets with parchment paper.

2. 2

   Combine the dry ingredients: In a medium mixing bowl, whisk together flour, salt, baking powder, and cinnamon.

3. 3

   Combine the wet ingredients: In a large mixing bowl, combine the tahini, sugar, and brown sugar. Use a hand mixer to beat the ingredients together for about 1 minute; it will look crumbly like wet sand. Add eggs, cold water, and vanilla extract. Beat for 2 minutes until well-incorporated; the mixture should be smooth and fudgy.

4. 4

   Combine the wet and the dry ingredients: Add the flour mixture to the wet ingredients and beat on low speed for about 2 minutes until you only see a few streaks of flour. Swap the hand mixer for a rubber spatula, add the chocolate chips and mix to combine. The batter is thick and sticky.

5. 5

   Scoop the cookies: Scoop heaping 1 tablespoon cookie dough onto the prepared baking sheet. Arrange each cookie 2 inches apart. Wet your fingers (or the back of a spoon) and gently press the cookie mounds down just to even them out a bit. You still want them to be thick, you’re just pressing down the dome part a little. Dust with additional cinnamon.

6. 6

   Bake: Bake on the middle rack for about 10 minutes (see note). Let the cookies cool for a minute before transferring to a wire rack to cool.