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Whenever I
mention “Chocolate Chip Cookies,” this recipe seems to come up in the
conversation. I’ve been making chocolate chip cookies all of my life, and
am always happy to add new ones to my repertoire. I’ve made them with
various kinds of flours, different types (and sizes) of chocolate, some
with nuts (or cocoa nibs), and others without. In some cases, the salt in
the chocolate chip cookies may be in the
butter, or sprinkled on top. Or there might be a double-dose
of chocolate in them.
 But I
haven’t done too much tinkering with the butter, because to me, that’s
one thing that’s non-negotiable in chocolate chip cookies. But when I
heard about tahini, my
loyalty to butter was put into question.
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