1 1/4 cups whole wheat pastry flour (seriously! it helps w the nuttiness*)
6 oz dark chocolate, roughly chopped (can also use 1 cup chocolate chunks or chips)
In a standing mixer fitted with a paddle attachment, cream together butter and both sugars until fluffy, about 2 minutes. Add in egg and cream for an additional 2 minutes. Add in tahini, vanilla extract, and salt and cream until light and fluffy, 1 minute more.
Mix in baking soda and flour until just combined. Toss in chopped chocolate and mix to combine.
Remove dough from bowl and wrap tightly in plastic wrap. Chill in fridge for at least 2 hours, but up to 24 hours. This part is necessary to get a nice, chewy cookie!
Preheat oven to 350°F. Line 2 cookie sheets with parchment paper. Roll cookie dough into 2 inch balls and place on cookie sheets, leaving 2 inches between each cookie. Push cookies down slightly. Bake for 10-12 minutes, until cookies are the slightest bit golden around the edges. They will look puffed and underbaked, but will continue to cook as they cool. Allow cookie to cool on cookie sheet for 10 minutes before transferring to a cooling rack.
Top with a sprinkle of sea salt and serve!
This recipe really requires air to be whipped into the batter, so really mix things for the full time in the recipe. If you don’t have a standing mixer, use a hand mixer and whip it good! 🙂
*if you don’t want to use whole wheat pastry flour, you can substitute it with 1 cup plus 3 tablespoons AP flour