Ingredients

• 3½ cups Organic Unbleached White All-Purpose Flour (420 g) or Gluten Free 1-to-1 Baking Flour (518 g)
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 1 tsp Salt
• 1 cup unsalted Butter, melted (226 g)
• 2¼ cups Brown Sugar (450 g)
• 2 tsp Vanilla Extract
• 1 cup Tahini (250 g)
• 2 Eggs
• 1¼ cups chopped Semi-Sweet or Bittersweet Chocolate (200 g)

• ½ cup chopped Semi-Sweet or Bittersweet Chocolate, for pressing into dough balls before baking (85 g)
• Flaky Salt, such as Jacobsen or Maldon, for sprinkling after baking

Instructions

1. In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside.

2. Pour melted butter into a large mixing bowl. Add brown sugar, vanilla extract and tahini and whisk until well combined.

3. Add eggs, one at a time, whisking until the mixture is smooth and fully incorporated.

4. Add the dry ingredients and mix with a wooden spoon or rubber spatula until about 90% combined. Fold in the chopped chocolate and mix until evenly distributed.

5. Line a baking sheet with parchment paper. Using a ¼ cup measuring cup or a 2 oz scoop, portion the dough onto the baking sheet.

6. Roll each portion into a ball. If desired, gently press additional chopped chocolate into the tops of the dough balls. Cover the tray with plastic wrap and refrigerate for at least 30 minutes or up to overnight.

7. When ready to bake, preheat oven to 375°F. Arrange 6–8 cookies per baking sheet, leaving ample space for spreading.

8. Bake two trays at a time for 12–14 minutes, rotating the pans halfway through baking.

9. Remove cookies from the oven and immediately sprinkle with flaky salt, if desired. Let cool on the baking sheet before serving.

1. Pressing additional chopped chocolate onto the dough creates melted chocolate puddles and gives the cookies a bakery-style look.

2. Chopped chocolate works best for gooey chocolate pockets, though chocolate chunks or large chocolate chips can also be used. Chocolate bars around 60–70% cacao work especially well.

3. If the tahini has separated, stir well before using.

4. This recipe also works well with natural peanut butter or other nut butters.

5. Chilling the dough, even for just 30 minutes, helps prevent excessive spreading and contributes to the cookies’ soft, gooey texture.