A Recipe for Relaxation

There's just something about these springtime months that makes time fly by, (It's almost May!?). I've been setting the intention of scheduling down time in between all of the doing that's been happening recently, and baking is always a welcomed meditative and delicious activity. Here, I'm sharing a new beloved chocolate chip cookie recipe. A take on a classic that is a familiar enough bake to almost be mindless, but mixing up the recipe asks me to give all of my attention to this one task alone.

2.5 c All Purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1/2 c cooled browned butter

1 1/2 c light brown or coconut sugar

1/2 c tahini, well mixed

2 large eggs, room temp

1 large egg yolk, room temp

2 tsp vanilla 

2 c preferred chocolate chunks 

1. Make brown butter ~1 hour in advance. Use a heavy bottomed sauce pan to melt your butter down. Once it begins to foam, whisk continually until browned flakes start to form. When you smell a nutty aroma, remove from the heat immediately and cool. 

2.Pre-heat your oven to 375

3. Sift together flour, baking soda, baking powder and salt.

4. Cream together brown butter, tahini and sugar until light and fluffy.

5. Gently beat in the eggs one at a time, the yolk and vanilla

6. Fold in your chocolate

7. Scoop dough into 2" balls onto a lined or oiled baking sheet

8. Bake for 10-12 minutes

*If you, unlike me, have the patience, cool your dough in the fridge for an hour or overnight for a chewier texture.

They were delicious without this step too, though

Your relaxation might look wildly different from mine. Whatever it is, I hope you make the time to treat yourself to some of your own sweetness during this busy season.