Salted Tahini Chocolate Chip Cookies

I found this little gem on the mynameisyeh blog who credited it to Danielle Oron's Modern Israeli Cooking.  The original recipe called for making 12 cookies, but realllly...if you are going to get all the ingredients together and the cookie balls have to be frozen anyway, why wouldn't you just double it?  Amiright?!?

Here is the doubled recipe.   Once they are frozen, you can stick them in a plastic bag and just take out the amount you want to bake

Salted Tahini Chocolate Chip Cookies

1 c. unsalted butter, softened

1 c. tahini

2 c. sugar

2 eggs

2 egg yolks

2 1/4 c. flour

1 t. baking soda

1 t. baking powder

2 t. kosher salt

2 t. vanilla

12 oz. dark chocolate chips

optional: 1 c. nuts (Pecan, walnut, etc.  your choice)

Cream the butter, tahini, and sugar on medium speed for about 5 minutes, until light and fluffy.  

Add the eggs, yolks, and vanilla and mix for another 5 minutes.

Sift the flour, baking soda, baking powder, and salt together in a separate bowl.  Add the flour mixture to the batter and mix on low until just combined.  

Then mix the chocolate chips and optional nuts in by hand.

Line a couple of baking sheets with parchment paper.  Use an ice cream scoop if you have one, to scoop out 2 oz. balls and place them on the baking sheets.  (You'll actually probably get about 28 or so balls total.)

Cover with plastic wrap and place them in the freezer for at least 12 hours to allow the gluten in the four to relax, giving you a tender soft cookie.  Do not skip this step!

Once they are frozen, you can store them in the freezer in a plastic bag.  

When you are ready to bake the number you want, just pull them out and bake on a sheet with parchment paper at 325 degrees, at least 3 inches apart, for 13-16 minutes until just golden brown around the edges.  They will still look unbaked in the middle, which is what you want.  Don't be scared.

Sprinkle each with flaky sea salt when they come out of the oven.  Let them cool for 20 minutes on the baking sheet or cooling rack.

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c= cup

t = teaspoon

oz = ounce

Avocado Toast with Egg and Microgreens

 Nope, not a recipe.

This is just something I want to remember and make again!  Such a satisfying breakfast to start the day.

Brownberry Oatnut bread

Mashed avocado

Sliced hard boiled egg

Fresh cracked pepper and course sea salt

Microgreens

Slice of lacy swiss to hold it all together when you take bites!

Greek Yogurt Sriracha Dip

I found this one in our Mariano's/Kroger grocery store magazine.  It's a nice dip for a veggie tray.  The spiciness of the sriracha and the bit of mayo cuts some of that tang you get from the yogurt. A lighter alternative to a full mayo or sour cream dip!

Greek Yogurt Sriracha Dip

3/4 c. plain Greek yogurt

1/4 c. mayo

1 T. sriracha or more depending on taste

1 T. apple cider vinegar

1 t. honey

1/4 t. onion powder

salt

In a bowl, whisk the yogurt, mayo, sriracha, apple cider vinegar, honey and onion powder.  Add salt to taste.

If it is too thick, add 1 t. water at a time until you get the to consistency you want.

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c =  cup

T = tablespoon

t = teaspoon

c=