Brown Butter Tahini Chocolate Chunk Cookies

brown butter tahini chocolate chip cookies

This recipe has come up many times on my instagram feed over the year, and I finally got to making them a few weeks back. I’m sorry to say I should NOT have waited so long!!!

Fresh out of the oven, these cookies were the gooey, chocolatey, nutty cookies of my dreams. The tahini was a really interesting addition to these cookies. They already had the nuttiness from the brown butter, so this gave them a little more depth of flavor and something that will make you go “HMM” in the best way!

The sprinkle of flaked sea salt on top put them over the edge.

brown butter tahini chocolate chip cookies

Preheat the oven to 350°F

Brown your butter and set aside.

brown butter tahini chocolate chunk cookies

Whisk together the butter, sugar, and salt until a fully combined, 3-5 minutes.

Whisk in the tahini.

brown butter tahini chocolate chunk cookies

Whisk in the egg and vanilla extract until smooth.

Sift in the flours and baking soda.

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Fold with a spatula until just combined. Do not over-mix or the cookies will become tough.

Gently fold in the chopped chocolate, and place the dough into the fridge for at least 30 minutes.

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Scoop out 12 cookies (about 3 tablespoons of batter each) between two sheet pans, leaving 2 inches between cookies.

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Bake for 13-15 minutes until the edges are lightly browned.

Right after you take them out of the oven, sprinkle with some flaky sea salt.

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Enjoy!


Adapted from: Average Ariel

Makes: 12 large cookies

Prep: 45 minutes, Cook: 15 minutes, Total: 60 minutes

  • 1/2 cup of unsalted butter, browned
  • 1 cup of brown sugar, packed
  • 1/4 cup of unsweetened tahini
  • 1 teaspoon of salt
  • 1 egg
  • 2 teaspoons of vanilla extract
  • 1 cup of all purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon of baking soda
  • 8 ounces semi-sweet or dark chocolate, chopped

Preheat the oven to 350°F

Whisk together the butter, sugar, and salt until a fully combined, 3-5 minutes.

Whisk in the tahini.

Whisk in the egg and vanilla extract until smooth.

Sift in the flours and baking soda. Fold with a spatula until just combined. Do not over-mix or the cookies will become tough.

Gently fold in the chopped chocolate, and place the dough into the fridge for at least 30 minutes.

Scoop out 12 cookies (about 3 tablespoons of batter each) between two sheet pans, leaving 2 inches between cookies.

Bake for 13-15 minutes until the edges are lightly browned.

Right after you take them out of the oven, sprinkle with some coarse sea salt.

brown butter tahini chocolate chunk cookies


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