½ cup (1 stick) unsalted butter, browned
1/3 cup Justin’s Almond Butter (Classic or Maple)
1/3 cup tahini
½ cup granulated sugar
½ cup light brown sugar
1 teaspoon vanilla
1 cup plus 2 tablespoons all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon kosher salt
1 ¾ cups dark chocolate chunks
Flaky sea salt
- In the bowl of an electric mixer or a large bowl with a hand mixer, cream butter, almond butter, tahini and sugars at medium speed until light and fluffy, about 5 minutes. Add eggs and continue mixing 3-5 minutes more. Mix in vanilla.
- Sift flour, baking soda, baking powder and salt into a large bowl. Mix flour mixture into butter mixture at low speed until just combined. Fold in chocolate chips. Refrigerate dough at least 8 hours.
- When ready to bake, preheat oven to 325ºF. Line a baking sheet with parchment paper. Use a large ice cream scoop or two heaping tablespoons of dough and roll dough into balls.
- Place the dough on the prepared baking sheet 3-4 inches apart. Bake 13 to 15 minutes, or until golden brown. Remove from oven, and sprinkle with flaky sea salt. Transfer to a cooling rack and cool completely.