Eddie and I have an ongoing debate about whether or not he can eat six chick-fil-a meals in one sitting. I am squarely in the “no” camp because I love to burst bubbles and crush dreams. But really I think it’s impossible because the parameters of the challenge would include putting down six 20-ounce sodas! I mean seriously, that’s 120 ounces of fizzy liquid, and I just don’t think the human body has that kind of capacity over say a two hour period.
Honestly though, I don’t know if this sort of gluttony will actually ever be tested. One, we both realize it’s outright gross, and two the logistics involved seem never-ending. Do you order them all at once or space it out? How much ice goes into each soda? Are bathroom breaks permitted? How much sadness needs to be in your heart to eat six chick-fil-a meals?
If we embark upon this journey I will be sure to let you know, but in the meantime it made me think about why anyone would want to eat six of something. One is enough, right? But let’s be honest, one is never enough. Of course I must listen to my body, practice self-care, and maybe not consume 24,000 calories in one sitting. But sometimes if something is really good I want multiples, people! So for those times when one simply is not enough I made these cookies, and you’ll want like a fist full – they’re good.
You can stop at one of course (I mean you do you in all aspects of your life – I am not a guru, doctor, or life coach, and would not shame anyone for eating any number of anything be it one or one hundred), but if you feel so inclined these are adorable and mini and would make anyone’s day, regardless of how they may feel about my husband’s ability to take down a small army of waffle fries. But seriously, do you think he stands a chance?
Tahini Chocolate Chip Cookies
- September 28, 2018
- 5 dozen Servings
- 45 min
- Print this
- 1 ½ sticks unsalted butter, softened
- ⅔ C tahini paste
- 1 ¼ C brown sugar, packed
- ¾ C granulated sugar
- 1 egg
- 1 egg yolk
- 1 tsp vanilla
- 2 C flour
- ½ tsp salt
- ½ tsp baking soda
- 1 tsp baking powder
- 2 C dark chocolate chips or chunks
- Coarse sea salt
- Step 1
- Preheat your oven to 350° F.
- Step 2
- Using a stand or hand held mixer at medium high speed, cream together the butter, tahini, brown sugar, and white sugar until light and fluffy – about 3 minutes.
- Step 3
- Add the egg, egg yolk, and vanilla and mix until thoroughly combined.
- Step 4
- Add the flour, salt, baking soda, and baking powder. Use a fork to mix the dry ingredients a bit before you incorporate them into the wet. Then mix slowly until mostly combined (there will still be some dry flour). Then add the chocolate chips and mix just until the dry flour disappears and the chocolate is dispersed into the batter.
- Step 5
- Scoop ping pong sized balls onto a baking sheet with about an inch of room between each cookie (I fit about 14 per pan).
- Step 6
- Bake for 9 minutes, rotating the pan halfway through baking.
- Step 7
- Immediately after taking the cookies out of the oven, firmly (but carefully) drop the cookie sheet onto the counter from about 6 inches up. You will immediately see the cookies begin to flatten. Das good.
- Step 8
- Sprinkle cookies with coarse salt and let the cool on the pan for 2-3 minutes before transferring to a wire rack.
- Step 9
- Repeat with remaining dough.
- Step 10
- You can also portion the dough and freeze for later. Bake them directly from the freezer on a rimmed baking sheet for about 12 minutes.