Chocolate Tahini Walnut Cookies

A high-quality pizza stone is one of the most versatile tools a home baker can add to their arsenal. The stone absorbs and radiates heat, meaning that it creates an even, consistent surface that’s ideal for all kinds of baking projects—it can even take the place of a baking tray or cookie sheet. These flavor-packed cookies develop golden, crispy bottoms, thanks to the stone’s surface, which helps prevent over-browning and burning. With nutty tahini, dark chocolate and walnuts, this decadent recipe adds a sophisticated touch to any cookie tray.

1/2 cup, plus 3 tablespoons salted butter, room temperature

1/2 cup tahini, well-stirred

1 cup brown sugar, packed

1/2 cup granulated sugar

2 eggs

2 teaspoons vanilla extract

2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

2 cups dark chocolate chunks or bittersweet chips

3/4 cup walnuts, roughly chopped

Preheat oven to 375°F.

Place the butter, tahini, brown sugar, granulated sugar, eggs and vanilla in the bowl of a stand mixer with the paddle attachment. Cream together until light and fluffy, about 2-3 minutes, scraping down the sides of bowl as needed to ensure the ingredients are well combined.

In a separate mixing bowl, whisk together the flour, baking soda and salt. Slowly add to the butter mixture, a bit at a time, blending until just incorporated. Do not overmix. Stir in the dark chocolate chunks and walnuts, reserving a handful of chocolate pieces and nuts to top the cookies before baking.

Working in batches, form 1⁄4 cup dough balls and place on a pizza stone, leaving 2 inches between each ball to allow the cookies to spread. Top the cookie dough with a few reserved chocolate pieces and walnuts. Bake until cookies are browned and crisp on the edges, about 9-11 minutes. Cool on the pizza stone 10 minutes before transferring to a cooling rack. Repeat with remaining dough.