12 ounces flour (about 2 1/2 cups)
1 teaspoon baking soda
2 sticks butter (16 tablespoons)
1/2 teaspoon salt
1 1/4 cups dark brown sugar
1/4 cup molasses
1/2 cup tahini
optional: coarse sugar for sprinkling
* If you’re not using a convection oven, you may need to slightly increase the temperature and/or cook them just a minute or two longer, and rotate the sheet pans halfway through baking.
** You can do this by hand, with a handheld mixer, or using the paddle attachment of your stand mixer.
*** I like to sprinkle sugar over the center of each cookie, instead of sprinkling it evenly (as pictured here), but you can do whatever you think looks best, or leave the sprinkling of sugar out altogether.