Name: Organic Tahini
Brand: Seed + Mill

The Small Batch 25 · No. 17 of 25

No.17Photo: Seed + Mill
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Organic Tahini

From Seed + Mill · Chelsea Market, New York · @seedandmill

Seed + Mill is a tahini and halva counter in Chelsea Market, started by three friends who couldn't find tahini in New York as good as the kind they grew up with. They grind it fresh from sesame seeds, and it pours like silk instead of setting like cement at the bottom of the jar.

Tahini that actually pours. Put it in chocolate chip cookies once and you'll never make them without it.

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Cook with it
Tahini chocolate chip cookies
1 hr 30 min, including chilling · serves 18 · Half the butter swapped for tahini, so the cookies come out nutty, chewy and less sweet.
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You need
- ½ cup (113 g) unsalted butter, softened
- ½ cup (125 g) Seed + Mill Organic Tahini, well stirred
- ¾ cup (150 g) light brown sugar
- ¼ cup (50 g) sugar
- 1 large egg
- 1 tsp vanilla extract
- 1¾ cups (220 g) all-purpose flour
- ½ tsp baking soda
- ½ tsp kosher salt
- 6 oz (170 g) dark chocolate, chopped
- Sesame seeds and flaky salt, to finish
How to make it
1. Beat the butter, tahini and both sugars until creamy, about 2 minutes. Beat in the egg and vanilla.
2. Stir in the flour, baking soda and salt until just combined, then fold in the chocolate.
3. Cover and chill the dough for 1 hour.
4. Heat the oven to 350°F (175°C) and line two sheet pans with parchment.
5. Scoop 2-tablespoon balls, roll the tops in sesame seeds and space them 2 inches apart.
6. Bake 11 to 13 minutes, until golden at the edges and still soft in the middle. Sprinkle with flaky salt and cool on the pan 5 minutes.
Chef's own recipe, written for Organic Tahini. Save it and it opens in Chef Amazing with a timeline, the prep laid out and what you already have.