Swap half the butter for tahini paste and you get a deeper, nuttier cookie with crisp edges and a chewy center.

INGREDIENTS

  • 1/2 cup Balsam Tahini Paste
  • 1/4 cup butter, softened
  • 3/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/4 cups flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup chocolate chips
  • Flaky sea salt, for topping

METHOD

  1. Preheat oven to 350°F (175°C) and line a baking sheet.
  2. Cream the tahini paste, butter, and brown sugar until fluffy.
  3. Beat in the egg and vanilla.
  4. Stir in the flour, baking soda, and salt just until combined, then fold in the chocolate chips.
  5. Scoop onto the baking sheet, top with flaky salt, and bake 10–12 minutes until the edges are golden.

Let the cookies rest on the tray for 5 minutes before moving them — they finish setting as they cool.