These cookies are a flavor revelation. The tahini lends a toasty depth, balancing beautifully with dark chocolate chunks. I've refined this recipe for just the right chew—crispy edges, soft centers, rich flavor.

Ingredients

• ½ cup unsalted butter, softened

• ½ cup tahini

• ½ cup brown sugar

• ¼ cup granulated sugar

• 1 large egg

• 1 tsp vanilla extract

• 1 cup all‑purpose flour

• ½ tsp baking soda

• ¼ tsp salt

• 1 cup dark chocolate chunks

Instructions

1. Cream Butter & Sugars: Beat butter, tahini, and sugars until creamy. Add egg and vanilla.

2. Dry Ingredients: In another bowl, whisk flour, baking soda, and salt. Add to wet and mix until combined.

3. Fold & Chill: Fold in chocolate. Chill dough 30–60 minutes.

4. Bake: Preheat oven to 350°F. Scoop dough onto baking sheet. Bake 10–12 minutes until golden on edges but soft in center. Cool on tray.

They keep well for 3 days—but good luck making them last that long.