This sweet and salty cookie has it all with loads of chunky chocolate, earthy tahini, sea salt and lots of chew. A sophisticated addition to your cookie jar!
Preheat oven to 375°F (190°C).
In a medium bowl, whisk together flour, baking soda and salt. In a large bowl, whisk together egg yolks, granulated sugar, tahini, brown sugar, water and vanilla. Stir in dry mixture until just combined. Stir in chocolate chunks.
Drop batter, in 2 tbsp (30 mL) mounds about 2-inches (5 cm) apart, onto 2 parchment
paper-lined, rimmed baking sheets. Lightly press down using your finger on each cookie to help with even spreading.
Bake 1 sheet at a time for 10 minutes or until bottoms are light golden colour. Let baking sheets cool on wire racks for 3 minutes. Sprinkle lightly with salt while still warm. Transfer cookies to racks; let cool completely.
Tip: Any runny almond butter or runny peanut butter can be used in place of tahini.
Tip: Cookies will keep in an airtight container for up to 1 week.