are our new favorite.
The tahinis subtle nuttiness balances out the sweetness of the cookie.
It also creates a unique texturethe bottoms become crisp while the insides stay moist, gooey.
Simply Recipes / Tara Omidvar
These are perfect, slightly more adult take on the chocolate chip cookies we all know and love.
you’re able to use a round cookie cutter or just an overturned mug or bowl.
As long as its round and bigger than your cookie, it will work.
Simply Recipes / Tara Omidvar
Dont be too forceful though, just a gentle swirl around the cookie will be enough.
Bake directly from frozen at 350F for about 15 minutes.
Scrape down the sides of the bowl once halfway through with a rubber spatula.
Simply Recipes / Tara Omidvar
you could also do this in a stand mixer.
Scrape the sides of the bowl once more, and add the egg and vanilla.
Beat until combined, 1 minute.
Simply Recipes / Tara Omidvar
Add the chocolate chips and stir with a rubber spatula until combined.
Line a large baking sheet with parchment paper and set it aside.
Place them on the prepared baking sheet, with at least 2 inches of space between each cookie.
Simply Recipes / Tara Omidvar
Bake the cookies for 10 to 11 minutes.
They should be golden around the bottom edges, but still pale and barely set in the middle.
Remove them from the oven and immediately sprinkle the tops with flaky sea salt, if desired.
Simply Recipes / Tara Omidvar
Let them cool for at least 10 minutes before serving.
The cookies will keep in an airtight container at room temperature for up to 3 days.
Place it over a cookie directly on the baking sheet.
Simply Recipes / Tara Omidvar
This only works if the cookies are still hot from the oven.
Simply Recipes / Tara Omidvar
Simply Recipes / Tara Omidvar
Simply Recipes / Tara Omidvar
Simply Recipes / Tara Omidvar
Simply Recipes / Tara Omidvar
Simply Recipes / Tara Omidvar
