Bright Moment Co

1. In the bowl of a stand mixer, add the tahini, butter, cane sugar, and brown sugar. Mix on high speed for 2 minutes. 
2. Add the egg and egg yolk. Mix another minute, until creamy and well-incorporated. 
3. Fold in the vanilla extract. 
4. In a separate large bowl, whisk the flour, sea salt, and baking soda until well-combined. 
5. Add the tahini mixture and chopped chocolate into the flour bowl. Fold together with a spatula until well-combined, about 1 minute. 
6. Cover the bowl with plastic wrap and chill in the fridge for at least 2 hours to overnight. 
7. Preheat oven to 325F. Line a baking sheet with parchment paper. 
8. Using a large spoon, scoop 2 tablespoons dough per cookie. Roll into a large ball and place each cookie 3” apart on the sheet pan. 
9. Bake for 12-15 minutes, or until lightly golden brown on the edges. Be careful not to overbake. Lightly slam the sheet pan two times on top of the oven when done baking to create that crumble effect. Let cool 10 minutes, before cooling completely on a wire rack. Enjoy!