I haven’t had much experience cooking with tahini (sesame seed paste) other than using it in hummus and baba ganoush. Now I’m loving these salted tahini chocolate-chip cookies, created by Danielle Oron for her book Modern Israeli Cooking.
Food52.com wrote about the cookies and how Oron uses tahini — “essentially peanut butter’s slightly smokier, huskier-voiced cousin” — in brownies and other sweets. Get the recipe here at Food52.com.
Don’t skip the flaky salt. Maldon flake salt is available at most major groceries. (On the other hand, if you don’t have the flaky salt, don’t let that stop you from making these cookies.)
And Trader Joe’s sells organic tahini paste in graceful jars that just beg to be reused.