Tahini chocolate chip cookies

Put the softened butter and two kinds of sugar in a stand mixer and cream together about a minute.

Add the egg, a splash of vanilla and about half a cup of tahini; mix until combined.

Add the flour, baking soda and salt, then the semi-sweet chocolate chips, and mix.

Cover and refrigerate the dough for a few hours.

Let the dough sit at room temperature 10 to 15 minutes to soften while the oven preheats to 350.

Scoop with a large ice cream scoop onto a parchment-lined baking sheet.

Bake on the lower third rack about 12 minutes for large cookies, 9 to 10 for smaller, until the bottoms are lightly golden.

Sprinkle a little sea salt over the warm cookies; let them sit a minute.