‘Kismet’ Tahini Chocolate Chip Cookies

Adapted from Kismet: Bright, Fresh, Vegetable-Loving Recipes by Sara Kramer and Sarah Hymanson.

If we had to live the rest of our lives with only one cookie to indulge in, it might well be this one. The Tahini Chocolate Chip Cookies from the Kismet cookbook are soft in the middle and crisp on the edges, with a lovely light halvah vibe adding just the right amount of complexity. Melty chocolate chunks peek through in perfect proportion to the dough.

We think it’s important to use a good tahini whenever tahini is called for in a recipe; lesser brands can be bitter. We recommend the Al Kanatar brand; tahinis from Lebanon are usually far superior to those made in America, and Al Kanatar is particularly good.

Kramer and Hymanson’s original recipe requires chilling the dough in the fridge for 2 to 12 hours; We chilled the dough for 4 hours when we tested the recipe.

Makes about 34 cookies.

Ingredients

1 3/4 cup / 210 grams all-purpose flour

1 teaspoon baking soda, sifted

1 1/2 sticks (6 ounces/168 grams) unsalted butter, at room temperature