The Best Salted Tahini Chocolate Chip Cookies

• 1/2 cups Butter, Melted
• 1/2 cups Tahini
• 2/3 cups Sugar
• 2/3 cups Brown Sugar
• 2 Eggs
• 2 Tablespoons Vanilla
• 2-1/2 cups Flour (can Use All Purpose, Whole Wheat Pastry Flour, Or Gluten Free 1 To 1 Baking Flour)
• 1-1/2 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 3/4 teaspoons Salt
• 1 teaspoon Instant Espresso
• 10 ounces, weight Dark Chocolate, Chopped (or About 11/2 Cups Chocolate Chips)
• Flaked Sea Salt, For Sprinkling

1. Preheat oven to 350u0b0F. Line two baking sheets with parchment paper and set aside.
2. In a large mixing bowl, beat melted butter, tahini, and sugars together. Add eggs and beat until well combined. Stir in vanilla.
3. Add flour, baking powder, baking soda, salt, and instant espresso. Mix well to combine, making sure there are no dry spots. Fold in chocolate.
4. Using a cookie scoop or your hands, roll cookie dough into 2-inch balls and place on prepared cookie sheets, leaving about 2 inches between each cookie. Flatten cookies down slightly, then bake 10-12 minutes. Cookies might look puffed and under baked, but they will continue cooking as they cool. Cool cookies on cookie sheet for 10 minutes before transferring to a cooling rack.
5. Top with a sprinkle of flaked sea salt and enjoy!

butter, tahini, sugar, brown sugar, eggs, vanilla, flour, baking powder, baking soda, salt, espresso, chocolate, salt

Taken from tastykitchen.com/recipes/desserts/the-best-salted-tahini-chocolate-chip-cookies/ (may not work)