This Chocolate Chip Cookie Recipe Has A Sustainable Trick Up Its Sleeve!

This Chocolate Chip Cookie Recipe Has A Sustainable Trick Up Its Sleeve!
This article is part of our Round Ups series, where we share things that inspire us, or that are just pretty cool. 

In a world where we know we need to be less dependent on traditional sources of protein (like beef-- which tend to tax the environment at a super high rate, ethics or animal rights aside), we find ourselves turning to ingredients less common in the American cooking canon, like seaweed. Growing and farming seaweed, the way our friends at Daybreak Seaweed do, is particularly good for the planet: among other benefits, ocean farming helps sequester carbon, nourishes our oceans, and generally doesn't cause much if any emissions. It's even actually cheaper to get started than farming on land, according to our February book club book.

If you're new to eating or snacking on seaweed, we wanted to show you some of our favorite ways to incorporate our two favorite kinds into quarantine-friendly snacks that aren't too complicated, and you can easily make or have at home.

First up? The best cookies: these are the ones you're going to want to drop off at a friends house as a socially distant treat-- a gift that'll make their day.

Scroll for the recipe below, reprinted and adapted from Zoe Kanan's Black Sesame version by our friends at Daybreak Seaweed, with their permission. 


3 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. sea salt
3/4 cup brown sugar
2/3 cup sugar
1/2 cup plus 2 Tbsp. soft unsalted butter, room temperature
2 large eggs
1/3 cup plus 1 Tbsp tahini
4 tsp. vanilla extract
13 oz dark chocolate chunks (we love chopping our own dark chocolate bar into chunks and including the tiny chocolate flakes, too)
10 grams / 2 Tbsp.  nori + wakame flakes
sesame seeds to coat (optional)

Whisk together all dry ingredients in a medium bowl. Beat the sugars together in a stand mixer or by hand, then mix in butter until creamed. Add the eggs one at a time, then add tahini and vanilla, slowly mixing all the while.

Add the flour mixture to the wet ingredients, scatter in the chocolate and seaweed -- don’t overmix. Measure 1/4 cup portions into round balls, and roll in sesame seeds if you desire. Press slightly in center to give each cookie a dimple.

Now comes the hard part: chill for 2-4 hours! (Trust us, the cookies will be better for it.) Near the end of the big chill, preheat the oven to 400 degrees Fahrenheit. bake the cookies for 12 minutes or until they have spread and have golden brown edges. They will stay puffy in the center, and that's okay! We like them like that. 
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