Confluence of flavors

I rarely follow baking recipes to a T because I prefer to use less sugar and I like to experiment with flavors. I‘ve always wanted to try baking with Tahini so this weekend, I chose this Tahini chocolate chip cookie recipe and added sesame seeds as well as truffle salt (with real truffle taste and flavor), while reducing the sugar from 1 cup to 3/4 cup. I generally prefer my cookies crunchy and crispy so I baked two types - the majority were crunchy and crispy, and seven were soft and chewy. It turned out great. And a major plus - it’s an easy recipe.

Recipe: https://cooking.nytimes.com/recipes/1018055-salted-tahini-chocolate-chip-cookies