Instructions

• In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugars and salt. Start on low until incorporated then increate to medium for 1 minute. The mixture should be fluffy.
• Add the egg, tahini and extracts. Beat on medium speed just until smooth, about 30 seconds. Scrape down the sides, then run the mixer for a few more rotations to mix again.
• Adding the flour and baking soda. Mix until the dough just comes together. Don’t overman – stop when there are no dry patches. Using a spatula, scrape down the bowl and give the dough a fold or two by hand. Cover and refrigerate for at least 1 hour or up to 24 hours.
• Preheat oven to 375°F. Line 2 large, rimmed baking sheets with parchment paper.
• Scoop the dough into 38 smooth balls – heaping tablespoons or a weight of 20 grams. Roll the balls generously in Vanilla Bean Sugar and place them a couple inches apart on the lined baking sheets – 12 per sheet.
• Bake for about 10 minutes or just until the cookies are puffy, light brown and a little crackly. Remove from the oven, set a kiss in the center of each cookie and press lightly. Return to the oven for 2 minutes, or until the cookies are golden brown and the chocolate has softened but still holds its shape.
• Carefully slide the parchment off the pan and let the cookies cool completely on the countertop.