Ever heard of pan-baking cookies? It might sound like they’re so good you just can’t help smacking the pan of right-out-of-the-oven beauties on the counter. It might be a little bit of that, but it’s a tried and true baking ‘technique’ that creates little ripples around the edge of your cookies as the center, still-gooey dough settles in. These are our first take on those – a bit stiffer because they’re tahini-packed, so they don’t have the most destinct ripples like the famous pan-banging chocolate chip cookies by Sarah Kieffer (we REALLY want to try out recipes in her book, “100 Cookies”) but they’re a start! What these cookies do…
