(yield: 14 cookies)
1/4 cup tahini (room temperature)
2 TBSP canola oil
3/4 cup brown sugar
1/2 teaspoon vanilla extract
1 large egg
3/4 cup all purpose flour
1/4 cup unsweetened natural cocoa powder
1/2 teaspoon baking soda
1/2 cup bittersweet chocolate, chopped
Preheat oven to 350 degrees Fahrenheit.
Using a standing electric mixer, cream tahini and brown sugar together until smooth. Add vanilla extract and egg, mixing until well blended.
Combine flour, cocoa powder, baking soda, and chocolate in a medium bowl. Gradually add dry mixture to wet mixture, continuing to mix on medium speed until batter forms.
Portion batter using heaping tablespoonfuls. Roll each spoonful into a ball and place on a parchment-lined baking pan. Using a fork, press crosshatch marks into each cookie. Bake 12 minutes. Let cookies stand 5-10 minutes before removing from pan.
*These are best when eaten warm!