Brownie Sea Salt Cookies

Sometimes when you’re mad at the world, the best thing is to make a batch of chocolatey cookies. And eat them. These are crispy around the edges, soft and fudgy on the inside, and filled with melty, gooey chocolate.

YIELD: 16–18 COOKIES

Ingredients

1 cup tahini

2 large eggs

⅓ cup coconut sugar*

¼ cup cacao powder

1 Tbsp pure maple syrup*

½ tsp baking soda

½ tsp sea salt

½ cup dark chocolate chips, plus more for topping*

Flaky sea salt, for topping (optional)

Instructions

1. Preheat your oven to 350°F and line a cookie sheet with parchment paper.

2. In a medium bowl, combine all ingredients, except for the chocolate chips. Whisk slowly at first, to beat the eggs. Whisk a bit more vigorously, just until all ingredients are smooth and combined. Gently stir in the chocolate chips using a rubber spatula. Don’t overmix the dough.

3. Scoop the dough using a 1½-tablespoon cookie scoop or a very heaping tablespoon and place the dough balls at least 1 inch apart on the cookie sheet. If not all the cookies fit on 1 sheet, bake them in 2 batches. Flatten the balls out a little bit with the palm of your hand.

4. Bake the cookies for 7 to 9 minutes, or until just done in the center. Let them cool for 1 minute, then serve. These cookies are best eaten the day they’re made, but leftovers may be stored in an airtight container at room temperature for up to 5 days.

*To make this recipe sugar-free, replace the pure maple syrup with monk fruit maple-flavored syrup and the coconut sugar with golden monk fruit sweetener, and use stevia-sweetened dark chocolate.