I used to never allow cookie dough to chill in the refrigerator overnight; I would always mix up the dough and bake it right away. I can say, however, that over the last few months of recipe testing, I've found that taking the time to chill the dough definitely makes a difference in the baked cookie. The flavors have a bit of time to relax and meld together, resulting in a softer, chewier cookie.
My favorite thing about this cookie is how quickly and easily it comes together. I used to spend a lot of time creaming the butter and sugar with the stand mixer, until one day I realized that I could mix up this batter in one bowl in about ten minutes. Really. Even if you soften your butter too much and it verges on being melted, it's okay. The dough is going to go in the fridge and it will all firm back up anyway. You cannot screw up this dough.
One Bowl Tahini-Chocolate Chip Cookies
Yields: 2 dozen large cookies (using a 2" ice cream scoop)
I've noticed that the consistency of tahini can vary widely from brand to brand, so be sure to stir it really well before measuring it out for this recipe. If you are unable to find unsalted tahini, that's okay, just reduce the amount of salt added to this recipe by about half. You can add more chocolate if you like; personally, I like just enough chocolate so that the buttery flavor of the cookie itself really shines.
1/2 cup (1 stick) unsalted butter
1/2 cup unsalted tahini, well stirred
1/2 cup granulated white sugar
1/2 cup light brown sugar, lightly packed
2 large cage-free eggs
2 tsp pure vanilla extract
1 1/2 cups all-purpose unbleached flour
1 tsp baking soda
1/2 tsp baking powder
3/4 tsp coarse kosher salt
A scant 2/3 cup of milk or semi-sweet chocolate chips
Flaky sea salt for sprinkling (optional)
In a large glass bowl, heat the butter in the microwave on high heat for 30-40 seconds until very soft. Remove the bowl from the microwave and whisk in the tahini and both sugars until well combined.
Whisk in the eggs and vanilla until the mixture is very smooth.
Add the flour, baking soda, baking powder, and salt to the bowl and stir with a spatula until the dry ingredients are mostly incorporated. Add the chocolate chips and fold in gently with the spatula. Take care not to overmix the dough.
Cover the bowl with plastic wrap and refrigerate overnight (if you can't wait that long, three or four hours in the fridge is fine).
Preheat the oven to 325 degrees. Line a large rimmed sheet pan with parchment paper. Scoop dough balls onto the prepared sheet, only baking 6 at a time (they spread out quite a bit while baking). Bake 12-14 minutes until the cookies still look gooey in the middle but have started to form light golden brown edges.
Let the cookies sit on the pan to cool; they will finish cooking through but will retain their soft and chewy interiors. Store in an airtight container at room temperature for a few days, if they last that long....