Name: Chewy Date and Dark Chocolate Cookies
Yield: Makes 16
Ingredients: 2¼ cups (281 g) all-purpose flour; 1 tsp. baking soda; 1 tsp. cornstarch; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; 2 large eggs; ½ cup extra-virgin olive oil; ¼ cup well-mixed tahini; 2 tsp. vanilla extract; ¾ cup (150 g) granulated sugar; ¾ cup (150 g) light brown sugar; 9 Medjool dates, pitted, 5 chopped, 4 quartered lengthwise; 8 oz. bittersweet chocolate (70% cacao), chopped, divided; Flaky sea salt

Chewy date and dark chocolate cookies on a plate

Photograph by Emma Fishman, food styling by Pearl Jones, prop styling by Summer Moore

These crispy-edged, chewy-centered wonders deliver the ultimate cookie texture and have an extraordinary sweet-savory balance thanks to olive oil and tahini. To get the cookies just right, measure the ingredients by weight, use good-quality bittersweet chocolate to offset the sweet dates, and mix the tahini very well before measuring. Oh, and flaky salt before baking is a must.