As I mentioned in my last post, I have been trying to get through all of my food before we move. I had almost a full jar of tahini leftover and so it was high on my priority list of things to use up. I was also invited to a potluck BBQ. As soon as I put two and two together, I knew what I had to make. I had spotted this recipe for tahini chocolate chip cookies on Molly Yeh’s website a little while ago. I knew I wanted to make them but I also knew that they were a very dangerous snack to have around the apartment. The type of snack that I would eat until I felt vaguely ill (but deeply content) and that was best shared with others. And so, I used my last stick of butter, my last bit of sugar, and my final cups of flour to make these cookies. And I am happy to report that I don’t think I could have used the last of all of my baking ingredients in a better way.
I have spoken at length about why and how much I suck at baking cookies and the tips I follow to suck a little bit less. Anyway, I think with this batch of cookies (the first one since my last) I can stop pretending that I don’t like making cookies. I don’t think I have become leaps and bounds better but with the right recipe, you can’t go wrong, right?
Often, when I ask my boyfriend for a sweet blog idea he just asks for my banana bread, which isn’t helpful at all since it was one of the first things that I posted up here! The second request is usually cookies but nothing more exciting than ‘chocolate chip’. Don’t get me wrong, I have nothing against a good chocolate chip cookie. In fact, in many ways there is nothing better.