A nutrient dense, mildly chewy, not-too-sweet cookie.
This is a modification of the 3-Ingredient Peanut Butter Cookies posted on food52. I make specific mention of certain brands because of size and variable sugar content.
Heat the oven to 300°F and line 2 sheet pans with parchment or teflon-baking-sheet-liner. Add tahini, half a jar of Peter Pan chunky peanut butter (eyeballing is sufficient) and jam to a bowl. Stir until combined. Crack in the eggs and stir again. Mix in chocolate chips. Scoop the dough in heaping tablespoons onto the prepared pans, spacing each cookie a couple inches apart. Bake for 20-25 minutes, until bouncy to the touch, browned on the bottom, and starting to crack on the top*. Remove from the oven, wait a few minutes, then transfer to a cooling rack to cool completely. The centers will look moist.
*I dropped the temperature from the original 350 to 300 because at higher temperature, these cookies are more likely to burn. In terms of cookie cohesion and food safety, the only requirement is that the batter be heated enough to fully cook the eggs. In my oven, 20 min at 300°F is enough.
