Tahini Chocolate Chunk Cookies

• 1/4 cups All-natural Tahini (see Note)
• 2 Tablespoons Unsalted Butter, At Room Temperature
• 1/4 cups Light Brown Sugar
• 1 whole Large Egg
• 3/4 teaspoons Vanilla
• 1/2 cups Plus 2 Tablespoons, All-purpose Flour
• 1/8 teaspoons Salt
• 1/4 teaspoons Baking Soda
• 1/4 teaspoons Baking Powder
• 1/3 cups Chocolate Chunks
• 1 Tablespoon Sesame Seeds

1. Preheat the oven to 350u0b0F. Line a baking sheet with parchment paper.
2. In a medium bowl, with an electric mixer on medium speed, beat together tahini and butter. Add brown sugar and beat well until fluffy, about 30 seconds.
3. Ddd the egg and vanilla and beat until combined. Sprinkle the flour, salt, baking soda and baking powder evenly over the mixture, then beat until just combined. Do not over-mix. Finally, stir in the chocolate chunks with a spatula.
4. Make 8 scoops of dough on the cookie sheet and sprinkle each cookie with a bit of the toasted sesame seeds. Bake for 9-12 minutes, until the edges are starting to brown.
5. Let cool on sheet pan for 1 minute, and then move to wire rack to cool completely.
6. Note: The brand of tahini I use is 100% natural tahini. The only ingredient is sesame seeds. No salt, nothing but ground toasted sesame seeds.

ubc, butter, ubc, egg, vanilla, flour, salt, ubc, ubc, chocolate, sesame seeds

Taken from tastykitchen.com/recipes/desserts/tahini-chocolate-chunk-cookies/ (may not work)