Salted Tahini Chocolate CookiesRecipe by Chef Heidi Fink

Directions

1. Preheat oven to 350 F / 175 C. Lightly butter three cookie sheets.
2. In a medium bowl, whisk together the flour, salt, and baking soda.
3. In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy. Add honey, egg, tahini and vanilla, and blend again until light and fluffy. Stop to scrape down the sides of the bowl, as necessary.
4. With the mixer on low speed, add the flour mixture and chopped chocolate. Mix until everything is combined and forms a dough.
5. Use a 1-ounce scoop (30 ml / 2 Tb) to scoop round balls onto the prepared cookie sheets, spacing the dough balls at least 5 cm (2 inches) apart. Press the dough balls lightly with your fingers to flatten them a bit. Sprinkle each top with a tiny bit of flaky sea salt.
6. Place cookies, one sheet at a time, in the preheated oven, and bake for about 8 to 11 minutes, until light golden around the edges and just cooked through the middle; do not overbake. Let cookies set on cookie sheet for two to three minute before using a spatula to transfer to a cooling rack.
7. Once completely cool, store cookies in an airtight container for up to 6 days.