New-Fashioned Chocolate Chip Cookies With All Tahini & No Butter

1. 1

   Heat the oven to 375u00b0 F. Line a couple sheet pans with parchment or silicone mats.

2. 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. 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. 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. 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. 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. 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.

8. 8

   P.S. These freeze well!

* Per serving · 4 servings · Values may vary.

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