Recently there was an article in The New York Times called “Sesame Extends Its Sweet Reach Beyond the Middle East”.  A friend of mine posted one of the recipes featured at the end of the article on Facebook.  They sounded like Halva cookies, and having always loved Halva and tahini anything really, I had to try making them.  I am glad I did, because they are amazing.  The only thing difficult about this recipe is that you have to wait 12 hours after you make the dough to bake them!  I didn’t experiment with baking them right away… but I know they are freaking delicious following this to the T.

 

One of the great things about this recipe is that it doesn’t make a million cookies. Another great thing about this recipe is that if you do want a million cookies you can just double it lol.  The first time I made these was on a Sunday and my girl Yvette was over, and we basically ate a whole batch, between scarfing down the dough itself and splitting cookies saying “the last one, I swear” until they were all gone.  The second time I made them I doubled the recipe and shared with my coworkers 🙂 The pics below are from both times. Enjoy!

 

INGREDIENTS

• 4 ounces salted butter at room temperature
• ½ cup tahini paste, well stirred
• 1 cup granulated sugar
• 1 large egg
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1 cup plus 2 tablespoons all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt
• 1 ¾ cupschocolate chips or chunks, bittersweet or semisweet (I did half milk chocolate, half semisweet)
•  Flaky salt, like fleur de sel or Maldon

 

In the bowl of an electric mixer using the paddle attachment, cream butter, tahini and sugar at medium speed until light and fluffy for 5 minutes. Add egg, egg yolk and vanilla and continue mixing at medium speed for another 5 minutes.

 

 

Sift flour, baking soda, baking powder and salt into a bowl and mix with a fork. Add flour mixture to butter mixture at low speed until just combined. Use a rubber spatula to fold in chocolate chips. Dough will be soft, not stiff. Refrigerate at least 12 hours; this ensures tender cookies.

 

 

When you are ready to bake, heat oven to 325 degrees and line a baking sheet with parchment paper or nonstick baking mat.

 

Place cookie dough on the baking sheet in rounded tablespoon fulls at least 3 inches apart to allow room for them to spread. Sprinkle or place salt flakes, making sure to press them in gently, on the top of each cookie dough ball. Bake 13 to 16 minutes, depending on your oven, until just golden brown around the edges but still pale in the middle. Let cool at least 20 minutes on a rack.

NOMMMM.