salted bourbon tahini chocolate chip cookies______________________________Gooey dark chocolate chips melted in a base of bourbon-scented tahini cookies.
Ingredients
- 3/4 cup dark brown sugar
- 1/2 cup + 2 tbsp butter, softened
- 1/3 cup tahini
- 1 egg, at room temperature
- 2-3 tbsp bourbon
- 2 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp kosher salt
- 1 1/2 cups dark chocolate chips
- flaky sea salt, to top
Instructions
- Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
- With a hand mixer or stand mixer, or a whisk if you'd like an arm workout, cream brown sugar and butter until whipped and soft, about 2-3 minutes. Add in tahini, the egg, vanilla extract, and bourbon. Beat until fluffy, about 1 minute more.
- In a separate small bowl, combine flour, baking soda, cinnamon, and kosher salt. Add dry ingredients to wet and mix until mostly combined. Fold in chocolate chips.
- Measure a rounded tablespoon worth of dough onto prepared baking sheets, leaving about 2 inches of space between them. I fit 8 cookies comfortably on my large baking sheet and I wouldn't recommend any more than that.
- Bake 8 minutes. Remove cookies from oven and tap the baking sheet a few times on the counter - this encourages spread and that gooey crinkly texture I so adore in a cookie. Place back into the oven for an additional 2-3 minutes, until centers are set and edges brown slightly.
- Allow cookies to cool on the baking sheet for about 10 minutes, then either eat a warm cookie or five, or transfer to a wire rack to cool completely. Cookies can be stored refrigerated in an airtight container for up to a week, on the counter for 3-5 days, or in the freezer for up to 3 months.