Dark Chocolate Chip and Tahini Sourdough Cookies

Ingredients

• ¾ cup (100g) all-purpose flour
• ¾ cup (100g) whole wheat pastry flour
• 2 tsp (6g) kosher salt
• 1 tsp (6g) baking soda
• 1 cup (226g) butter, room temperature
• ¾ cup (150g) granulated sugar
• ¾ cup (150g) dark brown sugar
• 1 large egg (60g)
• 1¼ tsp (5g) vanilla extract
• 2 tbsp (30g) tahini, well-stirred
• 1 tbsp (15g) sourdough starter (discard or ripe)
• 1½ cups (150g) 70% large chocolate chips, roughly chopped
• ¾ cup (75g) toasted nuts, chopped (optional)
• Flaky sea salt for garnish

Recipe

1. In a medium bowl, mix both flours, salt, and baking soda. Set aside.
2. In a stand mixer with the paddle, cream butter and both sugars on high speed until fluffy, about 1 minute. Scrape well.
3. Add the egg and mix on low. Add vanilla, tahini, and sourdough starter; mix on low.
4. Gradually add the flour mixture on the lowest speed, stopping before fully incorporated. Add chopped chocolate and nuts (if using); mix until just incorporated.
5. Chill the dough briefly, then portion using a 2-oz ice cream scoop. Freeze scooped dough at least 1 hour before baking (or up to 1 month).
6. When ready to bake, preheat oven to 350°F. Bake 6 per half-sheet pan for 13–15 minutes. Cool 10 minutes, then garnish with flaky sea salt.