How to make it
In a stand mixer fitted with a paddle attachment, cream together butter and brown sugar.
Add in maple syrup and tahini and mix until homogenous.
Scrape down sides of bowl. Mix in egg and vanilla.
In a separate small bowl, mix together dry ingredients.
Fold dry ingredients into wet, scraping down sides occassionally.
When almost combined, add in chocolate chips.
Chill dough for 12-24 hours.
When ready to bake, preheat oven to 350F. Scoop dough out into balls, and arrange on cookie sheet. Sprinkle lightly with flaked sea salt.
Bake for ~12 minutes for small cookies. Cookies will look lightly golden and crisp around the edges when done, but still quite pale in the middle. For a crisp cookie, return to oven for an additional 2-3 minutes.
Allow to cool on tray.
What you’ll need
1/2 Cup butter, room temperature
3/4 Cup +2 Tbsps brown sugar
1/2 Cup tahini
2 Tbsps maple syrup
1 egg
1 tsp vanilla extract
1/2 Cup + 1 Tbsp pastry flour
3/4 Cup bread flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp sea salt
1/8th tsp cinnamon powder
+ Chocolate chips or chunks
+ Flaked Sea Salt
