Salted Tahini Chocolate Chip Cookies 

It’s rare that I get obsessed about making cookies. The first time was the Smitten Kitchen’s Brownie Cookies over the holidays. Now these. 
Stop what you’re doing and make these cookies. I promise you won’t regret it. 

Warning: the dough must rest for 12 hours so try to wait  patiently. Or bake yourself just one test cookie to take the edge off…just one. 

Recipe from New York Times Cooking.

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