Chocolate Tahini Cookies

1. Preheat oven to 375°F (190°C).

2. In a medium bowl, whisk together flour, baking soda and salt. In a large bowl, whisk together egg yolks, granulated sugar, tahini, brown sugar, water and vanilla.  Stir in dry mixture until just combined. Stir in chocolate chunks.

3. Drop batter, in 2 tbsp (30 mL) mounds about 2-inches (5 cm) apart, onto 2 parchment
paper-lined, rimmed baking sheets. Lightly press down using your finger on each cookie to help with even spreading.

4. Bake 1 sheet at a time for 10 minutes or until bottoms are light golden colour. Let baking sheets cool on wire racks for 3 minutes. Sprinkle lightly with salt while still warm. Transfer cookies to racks; let cool completely.

Tip: Any runny almond butter or runny peanut butter can be used in place of tahini.

Tip: Cookies will keep in an airtight container for up to 1 week.