Inspired by David Lebovits
OK, it has been forever since we have updated you guys with a new recipe and we are so sorry for this but honestly, we have had a lot on our plates. Besides the pandemic, which is enough to get anyone worked up over and has had us going a little bonkers with the kids at home, we have both also had new babies in the last year. Leonardo was born on April 1st, a full immersion pandemic birth at Careggi for Gaia while Corso wasn’t born until July when things had simmered down a bit (although I would still consider it not exactly the dream stay in the hospital given the extra regulations and rules).
Anyhow, now with even more small kids in the mix paired with Covid and all the challenges that come with that, we have had to cut back on some things. We don’t mean baking though. Oh no, we have still been baking up a storm, especially during the first lockdown when we did everything from bagels and donuts to sourdough and brick oven fired pizza (also, lots of Make and Bake). What we cut back on was office work, or rather, things that needed concentration and alone time to get done (both of which we don’t currently have a lot of). But here we are. We are back and we have a new recipe. This one is great. Totally unexpected and it does sound weird, we admit. My sister first told me about these Chocolate Chip Tahini Cookies she had made during lockdown in MA, USA and I was skeptical but then it seemed like everyone around me, friends and family alike, was making them so I had to give them a whirl, naturally using our Chocolate Chip Cookie mix as the base to cut some corners and guess what?
They really are something else and everyone liked them (even the particular eaters). I quickly ran to do a little research and found countless recipes and variations online, as if everyone had started baking Chocolate Chip Cookies with a twist over lockdown. The recipes were endless. I didn’t have to look far to find that David Lebovits, an american living in Paris cookbook author, had his very own version and voilà, I had my inspiration so thank you kindly for your recipes and contributions to my kitchen, David. You are the best.
The tahini gives the cookie that warm depth that any nuts do when baking and the cookies become extra rich. You can’t exactly tell what is in them at first if you don’t know but once you find out it all makes sense and you will have a hard time stopping. If that isn’t enough, the extra sprinkling of sea salt crackled over the top is simply divine.
Store cookies in an airtight container for up to 3 days at room temperature. Freeze already baked cookies for up to one month if you don’t think you can finish them in the allotted 3 days.