I am about half way through intern year, and there is so much I want to say. I want to tell you about the first time I wrote orders for a patient. I want to tell you about the first mistake I made, and what I learned from it. I want to share with you the first time I pronounced someone dead, and signed their death certificate. I want to tell you about the first time I felt like a doctor. I want to tell you about how I’ve changed, and how I’m the same. I want to talk about my rage at the system, and my love for the system. I want to talk about my feelings around the election, and how I cried when Hillary lost, then got it together and put a central line in a patient that needed it overnight. There’s so much I want to write about, but that’s for another time.
It’s hard to find the time, the energy, the creativity to write. I’m surprised. Not that I’m busy, but by how little energy I have left for other things. I prioritize Tyler. I prioritize the dogs and my health. The sliver left over goes to fun — reading, running, baking, food, crafts. It’s harder than you think it’s going to be — intern year that is, but it’s incredible.
I made these cookies because dammit it’s the holiday season, and I will bake. I will share cookies. I will stare at people while they eat them until they get uncomfortable and go…”they’re good.” So I made these chocolate chip cookies, but not just ANY chocolate cookies, but tahini chocolate chip cookies.
Let me start by saying…if you don’t like tahini, adding them to chocolate chip cookies is not going to make you like it any better. But, if you like it (like me)…then I definitely recommend trying these cookies. They just add…some body to the cookie, almost like peanut butter, but slightly more bitter in a way that compliments the sweetness. My biggest recommendation: let the dough sit for 12 hours at least. The flavors meld better. They’re still good if you bake them right away, but they’re great if you wait.
Salted Chocolate Chip Tahini Cookies
From the NYTimes
4 oz salted butter
0.5 tsp salt
0.5 cups tahini (mixed well)
1 cup sugar
1 egg + yolk
1 tsp vanilla
0.5 tsp baking powder
0.5 tsp baking soda
1 cup all purpose flour
1.75 cup dark chocolate chips
Flaky Salt for topping
Cream together butter and sugar on high until fluffy about 3-4 minutes. Scrape down side and add in eggs + vanilla. Add in chocolate chips + tahini. In a separate bowl mix together the dry ingredients (except for topping salt). Slowly stir in dry ingredients, making sure not to over mix. Chill in fridge for at least 2 hours, up to 12 hours.
Preheat oven to 375F. Bake for 10-12 minutes. Top with salt right when it comes out of the oven. Allow to cool, and nom!