* Estimated based on similar recipes. Your results may vary.
Ingredients
¾ cup (100g) all-purpose flour
¾ cup (100g) whole wheat pastry flour
2 tsp (6g) kosher salt
1 tsp (6g) baking soda
1 cup (226g) butter, room temperature
¾ cup (150g) granulated sugar
¾ cup (150g) dark brown sugar
1 large egg (60g)
1¼ tsp (5g) vanilla extract
2 tbsp (30g) tahini, well-stirred
1 tbsp (15g) sourdough starter (discard or ripe)
1½ cups (150g) 70% large chocolate chips, roughly chopped
¾ cup (75g) toasted nuts, chopped (optional)
Flaky sea salt for garnish
Recipe
In a medium bowl, mix both flours, salt, and baking soda. Set aside.
In a stand mixer with the paddle, cream butter and both sugars on high speed until fluffy, about 1 minute. Scrape well.
Add the egg and mix on low. Add vanilla, tahini, and sourdough starter; mix on low.
Gradually add the flour mixture on the lowest speed, stopping before fully incorporated. Add chopped chocolate and nuts (if using); mix until just incorporated.
Chill the dough briefly, then portion using a 2-oz ice cream scoop. Freeze scooped dough at least 1 hour before baking (or up to 1 month).
When ready to bake, preheat oven to 350°F. Bake 6 per half-sheet pan for 13–15 minutes. Cool 10 minutes, then garnish with flaky sea salt.
