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

2 eggs

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

Cooking Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.