While we’re not unfamiliar with sesame paste candies, they weren’t the sweets Gourmandistan usually looked for. It may have been our jealous guarding of tahini stocks for use in Middle Eastern-style dinners. Or perhaps it was Steve’s shuddery childhood memories of the dusty, dried out bars of Joyva Halvah he was forced to sample out of politeness. Whatever the reason, we’re now re-evaluating our search parameters.
Michelle found this Danielle Oron recipe in The New York Times (which is obviously popular as it keeps making the rounds on Facebook), and decided it was worth gambling some tahini for a treat. Adding sesame paste to chocolate chip dough put a bass note of silky deliciousness into the cookies, and a spiking of salt just makes them even better. Tahini cookies are definitely in our rotation these days when we’re looking for something sweetish—but being this is Gourmandistan, that rota is quite large!
RECIPE NOTES: We didn’t change much. We did, however, find it was better to sprinkle the salt (fleur de sel here) on the cookies about 5 minutes before they were done baking. That way, it sticks better. And we made them a bit smaller than the recipe calls for, which made the cooking time a bit shorter.