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♡
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!