Tahini Pistachio Dark Chocolate Chunk Cookies

Ingredients:

• ½ cup unsalted butter, softened

• 1 cup light brown sugar, lightly packed

• 2 large egg

• 2 tsp vanilla paste

• 1 ¾ cups (260g) Bob’s Red Mill Gluten Free 1:1 Baking Flour

• 1 tsp baking soda

• 1 tsp kosher salt

• 1 cup pistachios, roasted, salted, and chopped

• 1 cup dark chocolate chips

• 1 cup dark chocolate chunks, ½” pieces

  • Take a bar and use a knife to make shards of chocolate

• ½ cup tahini

• 2 tsp flaky salt

Yields 12 large cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Preheat your oven to 375F. In a large bowl or standing mixer, blend the butter and sugar. Next, whip in the eggs and vanilla paste until homogenous. In a separate container, measure out and combine the flour, baking soda, and kosher salt. Slowly add the dry ingredients into the wet until a dough comes together.

In a separate bowl, measure out the pistachio and chocolates. Pour the tahini overtop and toss together until coated. Add the tahini-coated nuts and chocolates, and fold them lightly into the dough until evenly dispersed.

Evenly measure out your cookies (if using a scale, each cookie should weigh in around ~115g). Spread them appropriately on parchment paper lined cookie sheets, and sprinkle gratuitously with the flaky salt. 

Bake at 375F for 12 minutes. Remove and let them carry-over-cook and cool on the hot cookie sheet for five minutes, and then if desired use a quart container to swirl and shape them into more round cookies. Once they’re cool enough you may transfer them to a cooling rack, if desired. Allow them to finish cooling before serving, and enjoy!