Adapted from Alison Roman’s superdooper famous Chocolate Chunk Shortbread Cookies these have the addition of tahini and rose petals for an extra special twist.
1 cup unsalted butter, cold and cut into large chunks
1/2 cup tahini, cold
1/2 cup white sugar
1/2 cup golden brown sugar
1 tsp vanilla extract
3 cups flour
1/2 tsp sea salt
7 ounces dark chocolate cut into chunks (try to not use the shards)
1/2 cup or more turbinado sugar
Rose sea salt
1. Combine butter, tahini, sugars and vanilla extract in a standing mixer and beat until light and fluffy, about 5 minutes. Add flour, salt and chocolate until just combined. Turn dough onto clean counter and pack together into two logs about 3 inches in diameter. Chill for a minimum of 2 hours.
2. Preheat oven to 350ºF. Whisk egg and brush on the sides of the chilled logs then roll in turbinado sugar. Using serrated knife, cut cookies about 1/2 inch thick, carefully sawing back and forth through the chocolate chunks. If dough falls apart just squeeze back together again. Feel free to roll the cookies sides in the sugar again if it’s fallen off. Rechill for about 20 minutes.
3. Place cookies on parchment-lined baking sheet about 1 inch apart. Sprinkle generously with rose petal sea salt. I love Ambrosia Wild Rose Sea Salt from a sweet little shop on Nantucket but you can also make it yourself by pounding together Maldon sea salt and dried rose petals together with a mortar and pestle.
4. Bake for 12 to 15 minutes turning halfway through. Remove from oven just as edges begin to brown and let cool.
Makes about 20 to 24 cookies.