Salted Chocolate Chip Tahini Cookies

davidlebovitz.com

Sara Hansen

8 tablespoons (115g, 4 ounces) unsalted butter, at room temperature

½ cup (120ml) tahini, well stirred

½ cup (100g) granulated sugar

½ cup (90g) packed light brown sugar

1 large egg, at room temperature

1 large egg yolk

1 teaspoon vanilla extract

1 cup plus 2 tablespoons (150g) flour

¾ teaspoon baking soda

1 teaspoon kosher or sea salt

2 cups (280g) bittersweet or semisweet chocolate chunks, or chocolate chips

flaky sea salt, such as Maldon or fleur de sel

Directions at davidlebovitz.com

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