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Gianduja stuffed tahini chocolate chip cookies
Ingredients
  • 2 sticks (16 tablespoons; 8 ounces) unsalted butter
  • 2¼ cups (11.5 ounces) all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon cornstarch
  • ¼ teaspoon flaky sea salt, plus ½ teaspoon more for sprinkling
  • 2 large eggs
  • 1 tablespoon (½ ounce) labne or thick Greek yogurt
  • 1 teaspoon vanilla extract
  • ¼ cup (2 ounces) tahini
  • 1½ cups (10 ounces) packed light brown sugar
  • ¼ cup (2 ounces) granulated sugar
  • 1½ cups (9 ounces) bittersweet chocolate chips
  • 35 Hershey’s Kiss-size pieces Gianduja (about 8 ounces)
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