Chocolate and Tahini Cookies

Ingredients

1 stick butter

90 grams (½ cup) light brown sugar

90 grams (½ cup) white sugar

1 egg, plus 1 yolk

¼ cup tahini

1 tsp vanilla extract

180 grams all-purpose flour (1 ¼ cup)

½ tsp baking soda

½ tsp baking powder

¼ tsp fine salt

25 grams (3 Tbl) cocoa powder

170 grams (6 oz) chocolate chips

Optional: ¼ tsp cinnamon

Note: The texture of the cookies improves if the dough is allowed to rest before baking.

Instructions

Melt the butter in a small saucepan and let it cool. Combine the butter and both sugars in the bowl of an electric mixer and beat well.

Add the egg and extra yolk, tahini and vanilla and beat until light and fluffy.

Stir in the flour, baking soda, baking powder, salt and optional cinnamon.

Sift in the cocoa and then fold in the chocolate chips. Cover and let the dough rest in the refrigerator for a least an hour, preferably overnight.

Preheat the oven to 350° and lightly grease a baking sheet, or line it with parchment. Scoop the cookie dough onto the prepared baking sheets, leaving an inch around each one, as they will spread in the oven. Bake for approximately 12 minutes.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.