Tahini and brown butter are a match made in heaven—the warm, nutty flavor of brown butter blends so perfectly with the richness of tahini. And a sprinkle of flaky sea salt just pulls it all together. The perfect fall treat ‎♡‧₊˚

Today, we’re making Tahini Brown Butter Chocolate Chip Cookies! Tahini brings out the best in brown butter, making its deep, toasty flavor shine through so beautifully. I can’t wait for you guys to try them!

Tahini isn’t the star of this recipe, so if you haven’t baked with it before, don’t be scared! My goal was to use the tahini to enhance the nuttiness of the brown butter—they truly pair beautifully together in so many baked goods!

Few tips:

• If you’re not planning to finish your cookies with flaky salt, I recommend using salted butter instead of unsalted.
• Melt the butter in a light-colored saucepan so you can see the color change as it browns.
• Since you’re most likely cutting the butter straight from the fridge, cut it into evenly sized pieces to promote even browning.
• Melt the butter over low to medium-low heat to avoid burning it.
• As the butter melts, stir it constantly to help it cook evenly and prevent sticking and burning.
• The butter will start foaming, and you’ll notice a change in color from yellow to golden and then to a light brown. Keep an eye on it, the color changes pretty quickly.
• Once the butter develops brown specks at the bottom of the pan and you begin to smell a nutty aroma, it’s done.
• Quickly transfer the browned butter to a heatproof bowl to stop the cooking process and prevent the residual heat from burning the butter.
• Now for our actual cookie dough; Don’t over-mix! Over-mixing your dough can cause your cookies to become tough and dense. Mix until all ingredients are combined, but be careful not to overdo it.
• Using both white and brown sugar gives cookies the best mix of chewy and crispy. The brown sugar adds moisture and a hint of caramel, while the white sugar will give you those crisp edges, I do not recommend trying to substitute either of the sugars out.
• Like I mentioned earlier, tahini isn’t the star of this recipe, so we’re not adding too much. We’re using just a tablespoon—nothing crazy. You’ll still get a hint of tahini, but it’s mainly there to complement the brown butter. If you’d like a true tahini-based cookie recipe, let me know in the comments! But definitely don’t add more than the recipe calls for—tahini is quite oily, and it could mess up the texture of your cookies since this recipe wasn’t designed for a high amount of tahini.
• This recipe calls for 30 minutes in the fridge, but you can definitely leave it in there longer. If you want to prep the cookie dough a day ahead, please do —it’ll actually give the cookies a deeper flavor.
• For even baking, use a heavy, light-colored, nonstick baking sheet for your cookies. Avoid dark-colored or thin baking sheets to prevent your cookies from burning and uneven baking.
• If you’d like, you can shape your cookie dough into balls and freeze them until you’re ready to bake. This way, if you want a sweet treat in a week, all you have to do is take out a dough ball and bake it at the recommended temperature.

Here’s a video to guide you along the process:

Process:

Tahini Brown Butter Chocolate Chip Cookies

Tahini and brown butter were just meant to be together – the warm, nutty flavor of brown butter blends perfectly with tahini. A delicious combination to add to a chocolate chip cookie♡

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Prep Time 20 mins

Cook Time 12 mins

chill time 30 mins

Total Time 1 hr 12 mins

Course Dessert

Cuisine American

Servings 12

Ingredients

  

• 125 grams unsalted butter, browned and cooled 1/2 cup + 1 tbsp
• 75 grams light brown sugar, packed 1/3 cup
• 100 grams granulated sugar 1/2 cup
• 1 Large egg
• 1 egg yolk
• 1 tbsp tahini
• 1 1/2 tsp vanilla extract
• 280 grams all- Purpose flour 2 1/4 cup
• 10 grams cornstarch 1 tbsp
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp fine kosher salt
• 4 oz semi sweet chopped
• 4 oz milk chocolate chopped

Instructions

 

First things first: Lets brown the butter✮⋆˙

• Melt the butter in a light-colored saucepan over medium heat, stirring constantly, until it turns golden brown and smells nutty. Transfer to a heatproof bowl and let it cool for 10 minutes while you measure out the rest of the ingredients.

Measure out the ingredients✮⋆˙

• I like to use the time while the butter cools to measure out all the ingredients and get everything prepped, so we’re ready to go.
• If you have a food scale at home, please use it! You’ll achieve the best results with exact measurements. If you love baking and find yourself in the kitchen often, a food scale is a phenomenal addition to your kitchen if you don’t have one yet.
• Once all of your ingredients are prepped and measured out – In a medium sized bowl whisk together flour, cornstarch, baking powder, baking soda, and salt and set aside.

Mix wet ingredients✮⋆˙

• Using either a whisk or a stand mixer, combine the browned butter, brown sugar, and granulated sugar. Beat until well combined, about 2 minutes. Add in the egg, egg yolk, and vanilla, and mix until smooth.
• Now, add in your tahini, and mix.

Time to add in the dry ingredients✮⋆˙

• Gradually add the dry ingredients to the wet mixture, a third at a time, stirring just until combined. Be careful not to overmix the batter!
• Once there are only a few streaks of flour left, throw in your chopped chocolate and fold together just until combined.

Chill the dough✮⋆˙

• Chill the dough for at least 30 minutes to let it set and allow the flavors to develop.

Preheat your oven✮⋆˙

• While your dough is chilling, this would be the time to begin preheating your oven to 350°F (175°C).
• Line a baking sheet with parchment paper or prepare it with baking spray.

Bake✮⋆˙

• Measure out 65 grams worth of dough for each cookie.
• Place them on your baking sheet, leaving space between each one, as they will spread a bit.
• Bake for 12-14 minutes, or until the edges are golden brown and the center is still soft. Remember, they’ll set more as they cool at room temperature.
• Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. They will fall apart if you try to remove them too early—they need time to set.
• While they are still fresh on your baking sheet, sprinkle on some flaky salt and you're done!

Keyword brown butter, chocolate chip cookies, cookies, tahini