Tahini Chocolate Chip Cookies

Warm up your oven to 350 degrees and grab a baking sheet.

In a stand mixer, or using a large bowl and a whisk, whisk together the sugars, tahini, oil, cornstarch, and almond milk until it almost looks like a caramel. About 2 minutes if you’re using stand or hand mixer, about 3-5 if you’re using a whisk. Then whisk in the vanilla extract. In a medium bowl stir together the flour, baking soda, and salt. Slowly mix the flour into the wet mix and stir until almost all the dry spots are gone then fold in the chocolate until it’s mixed in like a motherfucker.

If you got some time, these cookies taste even better if you can stick the dough covered in the fridge for at least 30 minutes and for up to 2 days. Give those ingredients some time to get to know each other. No time? Scoop out a spoonful of dough onto the sheet about the size of a golf ball. Sorta flatten the top a little with the back of your spoon and sprinkle on a a little sea salt if you're tryin to be fancy. Keep going till you run out of batter and then bake for 12-15 minutes or until the bottoms are nice and golden. Take them off the sheet and let them cool on a wire rack for at least 10 minutes before serving and PRACTICE SOME GODDAMN WILLPOWER.

Wanna make em an ice cream sandwich? Wait till they cool, scoop some ice cream inside them, flatten them out a little, and stick those sweet sons of bitches back in the freezer for another 30 minutes or until you're ready. It’s not fucking rocket science.

* Tahini is like peanut butter but made with sesame seeds. If you can't find it near the peanut butter at your store, just sub with peanut or almond butter

** We like this because it makes em look more bougie but you can use 1 cup semisweet chocolate chips if that’s easier.