I put tahini in everything. If you don’t, you probably haven’t had it yet, and in which case, you need to buy it ASAP. Then when you buy it, put it on everything. Including these cookies.

What is tahini, exactly? It’s a paste made from sesame seeds; like how peanut butter is made from peanuts! It subtly takes on the flavor profile of sesame, which lends its ability to become sweet or savory, and to blend well with other flavors. This cookie is a perfect example of tahini’s magical powers: combine it with miso and dark brown sugar, and you’re left with a umami-gingerbread-hybrid that’s also sweet. It’s my new favorite cookie.

This recipe was adapted from Kristen Chambrot’s peanut butter miso cookie recipe in NYT Cooking.

INGREDIENTS

1 3/4 cups all-purpose flour

1 tsp. baking soda

1/2 tsp. baking powder

1/2 cup (1 stick) unsalted butter, room temperature

1 cup dark brown sugar

1/2 cup sugar

1/3 cup white miso

1/3 cup tahini

1 large egg

2 tsp. vanilla extract

1/4 cup + 1/2 cup sesame seeds

1/2 cup Demerara sugar or raw sugar

DIRECTIONS

In the bowl of a stand mixer using the paddle attachment, combine brown sugar, sugar, and butter and beat on medium until fluffy, about 3-4 minutes. Add in miso and tahini and mix until incorporated. Add in egg and vanilla extra and mix, then scrape down the sides of the bowl and mix again to ensure everything is incorporated.

In a separate bowl, whisk together the flour, baking powder, and baking soda. Add flour to the wet mixture, and pulse a few times to prevent flour from getting everywhere, then mix until a dough forms and everything is incorporated. Add in sesame seeds and pulse until they are incorporated throughout the dough.

Cover & refrigerate dough for at least 2 hours, or preferably overnight. (If you really don’t have time, do it for at least 20 minutes!)

When ready to bake, preheat oven to 350ºF/180ºC. Combine 1/2 cup sesame seeds and Demeara sugar in a shallow bowl. Scoop heaping tablespoons of dough, roll into a ball, and coat in sesame-sugar mixture. Place cookies on a baking sheet greased with nonstick spray, two inches apart, and bake for 10 minutes. Remove cookies from oven and bang baking sheet on the counter (this will create a crumbly & thin texture) and bake for another 4 minutes, or until cookies are golden & toasty. Let cool before eating.

store: in an airtight container for up to 3 days, or in the freezer for up to 6 months.

diet: vegetarian

eat it with: vanilla ice cream & an extra tahini drizzle