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Desserts/New-Fashioned-Chocolate-Chip-Cookies.md

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+## New-Fashioned Chocolate Chip Cookies With All Tahini & No Butter
+
+Adapted from the [Food 52](https://urldefense.com/v3/__https://food52.com/recipes/77758-new-fashioned-chocolate-chip-cookies-with-all-tahini-no-butter__;!!K-Hz7m0Vt54!n1yZnbSO6Afgs6BKa1ZS5Auafzcz_MpURg9tAP8M_BfydkAP5fE8pUjMbLsSgdkLJ1HomU6lA3xNcokA2fl9vr33_A$ ) website
+![data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==](https://images.food52.com/zzGAwx9cT6G-kyoIZbKC36wB5Dg=/1320x880/filters:format(webp)/aff1db6c-c78c-41d4-8b7f-18c1d544b30c--2018-0824_tahini-chocolate-chip-cookies-final-2x3_bobbi-lin_15595.jpg
+"Cookies!")
+
+### Ingredients
+
+8 ounces (227 grams) tahini (1 scant cup)
+
+1 cup (200 grams) sugar
+
+2/3 cup (142 grams) brown sugar
+
+2 large eggs
+
+3 tablespoons cold water
+
+2 teaspoons vanilla extract
+
+1 1/4 teaspoons kosher salt
+
+3/4 teaspoon baking soda
+
+2 cups (256 grams) all-purpose flour
+
+12 ounces (340 grams) bittersweet chocolate chunks (about 2 cups)
+### Directions
+1. Heat the oven to 375° F. Line a couple sheet pans with parchment or
+silicone mats.
+2. Combine the tahini, sugar, and brown sugar in the bowl of a standing
+mixer fitted with the paddle attachment. Mix on medium for a couple
+minutes, scraping down with a rubber spatula once or twice. It will be
+crumbly, not creamy.
+3. Add the eggs, water, and vanilla extract. Continue to mix on medium
+for another couple minutes, again scraping every so often. The mixture
+will look glossy and fudgy.
+4. Add the salt and baking soda. Mix on low just to combine. Add the
+flour and mix until almost combined. Now add the chocolate chips and mix
+again.
+5. Scoop rounded tablespoons of dough onto the prepared sheet pans. Fill
+a glass with water, dip your fingers in, then use them to flatten the
+cookie dough blobs—figure to a little over 1/2-inch thick. (Don’t worry
+if you leave the top of the cookie slightly wet!)
+6. Bake for 9 to 11 minutes until the edges are turning golden brown but
+the centers are still tender. (If you like slightly underbaked
+cookies—you aren’t alone!—lean toward the shorter time. If you like
+crispier, keep them in the oven slightly longer.)
+7. Let cool on the tray for a few minutes before using a spatula to
+transfer to a cooling rack. Repeat the above with the remaining dough.
+
+#### Notes
+- Substitute Bob's Red Mill gluten free flour for a GF option.
+
+- These freeze well!