This is the picture that got me. As a sucker for oozing chocolate chip cookies, I lighted up when I made my occasional scan of David Lebovitz's blog and saw this outrageous photo. Then I noticed the tahini and I headed straight for the kitchen.
The dough came together quickly, but I adjusted the recipe to my personal taste and used half the chocolate chunks (Scharffen Berger bittersweet and semisweet pieces) and I added a cup of walnuts to the mixture. Next time I'll add even more. Also, because I'm not a fan of the salty-sweet trend, I omitted the salt sprinkles at the end. I like a classic sweet cookie, even though David's first word is "salted."
|My cookies just out of the oven cooling on the tray|
bittersweet baking bar boxes. The company no longer includes these recipes, so I'm glad I kept the leaflets from the bittersweet and semisweet baking bar packages.