Preheat oven to 360 degrees
Cream sugars with tahini and butter until smooth and fluffy. Add eggs then dry ingredients. Mix on low speed for 5 minutes. Add chocolates and nuts mixing until just incorporated.
Allow dough to refrigerate for a minimum of 2 hours.
Scoop by rounded tabled spoon or use ice cream scoop onto a parchment paper lined tray.
Bake for 9 minutes, rotate pan baking an additional 3 minutes to even out the color. If your preference is a softer cookie, remove from oven when a hint of color graces the outer edge of cookie. If your preference is a crisper cookie, bake cookie until there is a golden hue of color across the face of the cookie. Keeping in mind, a cookie continues to bake for 3 to 5 minutes once removed from the oven.
By replacing half of the fat in this cookie with a sesame nut butter, introduces healthy protein rich fat. The nutty flavor combined with the orange makes this recipe delectable.
Combine effort from Coreview Coach Mary's home kitchen & Feast Magazine December 2017