Salted Tahini Chocolate Chip Cookies

It's day 15 of my COVID social-distancing & self-isolation. It's the first day I haven't had a fever since March 13th and I finally feel like I'm recovering- and to celebrate, I baked! Well, I prepared to bake at least. Several weeks back this NY Times Cooking recipe caught my eye. I love sweet and salty combinations and a cookie with tahini sounded fabulous. The preparation was super easy and it took less than 15 minutes to knock-out the dough. The tough part, now, is waiting- and I don't just mean for the cookies to come out of the oven. The recipe stipulates that the dough needs to chill for 12-hours. So the dough's chilling and so am I.

Update: These cookies were 100% worth the wait. The dough was quite stiff, but using a cookie scoop I was able to make dense dough balls. I baked them @ 325 for 15 minutes and let them cool inside the oven with the door open. The recipe said that it would make 15-18 cookies and that held 100% true; I baked one batch on day one, a second today, and there's enough dough left for a 1/2 batch in a few days.